葡萄干酿制葡萄酒的工艺优化

Process optimization of wine made from raisins

中文关键词:  葡萄干  料水比  果胶酶  接种量  发酵温度  工艺优化

英文关键词:raisin  material-water ratio  pectinase  inoculation amount  fermentation temperature  process optimization

中文摘要:

      目的 研究并优化用普通葡萄干酿造葡萄酒的工艺。方法 通过单因素和正交试验研究料水比、果胶酶添加量、酵母菌接种量和发酵温度对葡萄酒品质的影响, 并优化酿造工艺。结果 单因素试验结果表明, 料水比、果胶酶的添加量以及发酵温度主要影响葡萄酒的色度, 对残糖浓度和酒精度的影响不明显。相比之下, 酵母菌接种量对这些特性的改变贡献较小。正交试验表明, 发酵温度、酵母菌接种量和料水比对酒精度有显著影响, 且果胶酶添加量明显影响感官评分。在最佳的发酵条件下[发酵温度20℃、酵母菌接种量0.50 g/L、果胶酶的添加量25 mg/L、料水比1:6 (g/mL)], 可以酿造出酒精度约为12.3%vol, 感官评分约为90.5分的高品质葡萄酒。结论 普通葡萄干酿制葡萄酒可行性较高, 不同因素组合选择余地大, 葡萄酒品质符合国家标准, 酿造工艺具有一定的商业价值。

英文摘要:

      Objective To study and optimize the process of brewing wine with ordinary raisins. Methods The effects of material-water ratio, pectinase addition amount, yeast inoculation amount, and fermentation temperature on wine quality were examined through single factor tests and orthogonal tests, and the brewing process conditions were optimized. Results Based on the results of the single factor tests, it was determined that material-water ratio, pectinase addition amount, and fermentation temperature had a major impact on the chroma of the wine, but had no significant effect on residual sugar concentration and alcohol content. However, yeast inoculation amount helped less to change these characteristics. The orthogonal test showed that fermentation temperature, yeast inoculation amount and material-water ratio had a significant effect on alcohol content and pectinase addition amount had a significant effect on sensory evaluation. Under the optimum fermentation conditions [fermentation temperature 20℃, yeast inoculation amount 0.50 g/L, pectinase addition amount 25 mg/L, material-water ratio 1:6 (g/mL)], high-quality wine with an alcohol content of about 12.3%vol and a sensory score of about 90.5 could be produced. Conclusion The feasibility of making wine from common raisins is relatively high, with a wide range of options for different combinations of factors. The quality of raisin wine meets national standards and the brewing process has certain commercial value.