| 玛卡发酵型葡萄酒的酿造工艺研究 |
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| 引用本文： | 魏晓宇,邱怡筠,邱 磊. 玛卡发酵型葡萄酒的酿造工艺研究[J]. 中国酿造, 2017, 36(10): 190. DOI: 10.11882/j.issn.0254-5071.2017.10.040 |
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| 作者姓名： | 魏晓宇 邱怡筠 邱 磊 |
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| 作者单位： | 1.齐鲁工业大学生物工程学院，山东济南250353；2.烟台市食品药品检验检测中心，山东烟台250062 |
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| 基金项目： | 济南市科技创业企业支持计划（201502109） |
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| 摘 要： | 以玛卡和赤霞珠葡萄为主要发酵原料，通过酿酒酵母SC203进行发酵生产出具有保健功能的玛卡发酵型葡萄酒。在单因素试验基础上结合正交试验对玛卡发酵型葡萄酒酿造工艺进行优化研究，确定发酵工艺最佳条件为发酵温度30 ℃、玛卡粉添加量4%、SO2添加量90 mg/L，并添加壳聚糖0.05%进行澄清，在此最优条件下研制的玛卡发酵型葡萄酒感官评分为95分，酒精度为12.4%vol，酒体澄清有光泽，具有独特玛卡的风味。
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| 关 键 词： | 玛卡 葡萄酒 发酵条件 |
Fermentation technology of maca fermented wine |
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| WEI Xiaoyu,QIU Yiyun,QIU Lei. Fermentation technology of maca fermented wine[J]. China Brewing, 2017, 36(10): 190. DOI: 10.11882/j.issn.0254-5071.2017.10.040 |
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| Authors: | WEI Xiaoyu QIU Yiyun QIU Lei |
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| Affiliation: | 1.College of Bioengineering, Qilu University of Technology, Jinan 250353, China;
2.Yantai Center of Food & Drug Inspection, Yantai 250062, China |
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| Abstract: | Using maca and Cabernet Sauvignon grape as main raw material, the maca grape wine with healthcare function was fermented by Saccharomyces cerevisiae SC203. Based on the single factor experiments, the maca grape wine fermentation process were optimized by orthogonal experiments as follows: fermentation temperature 30 ℃, maca powder addition 4%, SO2 addition 90 mg/L. The clarifying agent was chitosan, with addition 0.05%. Under the optimum condition, the sensory score and alcohol content of the wine was 95 and 12.4%vol, respectively. The maca grape wine had maca unique flavor with clear and shiny body. |
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| Keywords: | maca wine fermentation conditions |
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