武陵山区葡萄酒品质及感官分析研究

根据国家标准分析了酵母辅助发酵（甲）与自然发酵（乙）两种工艺的葡萄酒的理化指标（糖度、酸度、酒精度和固形物含量），并进行了微牛物指标的检测，并对其营养元素（钾、钠、镁、钙、锌、铁、铜等）、蛋白质、氨基酸和感官进行了分析。结果表明：两种葡萄酒的各项理化指标均在国家标准规定范围之内，其中甲的固形物含量高出乙5．36％；两种葡萄酒的微，丰物指标均能达到国家标准要求；甲的各种矿物质含量均比乙高，蛋白质含量也高出35．90％，氨基酸含量甲（35．4g／100mL）比乙（33．2g／100mL）高，且铁铜含量均在国家标准规定范围之内；通过观察和品尝，甲的色泽较乙好，且酒香较浓郁。通过对武陵山区葡萄酒的品质和感官的分析研究，为以后的理论研究提供实验数据，同时也为武陵山区葡萄酒大规模的牛产奠定理论基础。

Quality and sensory analysis of wine from Wuling Mountains

The chemical and microbiological compositions of two wines fermented by industrial yeast（A） and natural yeast （B） were analyzed, and the nutrition elements including potassium, sodium, magnesium, calcium, zinc, iron, copper and amino acids were determined according to the national standard. The results showed that physical and chemical indexes of two wines were in range of the national standard. The solid content, mineral content, protein content and amino acids contents of A wine were higher than those orB wine. In addition, wine A has a better color and flavor compared to those of wine B. These results could provide experimental data for future research and good reference for large-scale production of Wuling moun- tains wine.