| 低醇甜型毛葡萄酒酿造工艺的研究 |
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| 引用本文： | 管敬喜,杨莹,谢太理,文仁德,黄江流,肖占海. 低醇甜型毛葡萄酒酿造工艺的研究[J]. 酿酒科技, 2012, 0(1): 86-88 |
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| 作者姓名： | 管敬喜 杨莹 谢太理 文仁德 黄江流 肖占海 |
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| 作者单位： | 广西农科院葡萄与葡萄酒研究所,广西南宁,530007 |
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| 基金项目： | 广西农业科学院基金资助项目 |
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| 摘 要： | 以毛葡萄NW196夏季果为原料，生产低醇甜型毛葡萄酒。利用果胶酶对毛葡萄汁进行澄清；用SO2、山梨酸钾和纳他霉素对毛葡萄酒进行中途抑制发酵。结果表明，果胶酶浓度为40-60mg／L，处理时间为12～16h时对毛葡萄汁澄清的效果比较好；60mg／LSO2与100mg／L纳他霉素协同中途抑制发酵的效果最好；酿制的低醇甜型毛葡萄酒果香浓郁，酒体饱满，典型性强。
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| 关 键 词： | 葡萄酒 低醇 甜型毛葡萄酒 中途抑制发酵 工艺 |
Study on the Production Techniques of Low-alcohol Sweet Vitis Quinquangularis Grape Wine |
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| GUAN Jingxi,YANG Ying,XIE Taili,WEN Rende,HUANG Jiangliu and XIAO Zhanhai. Study on the Production Techniques of Low-alcohol Sweet Vitis Quinquangularis Grape Wine[J]. Liquor-making Science & Technology, 2012, 0(1): 86-88 |
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| Authors: | GUAN Jingxi YANG Ying XIE Taili WEN Rende HUANG Jiangliu XIAO Zhanhai |
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| Affiliation: | (Grape and Wine Research Institute of Guangxi Agriculture Science Academy,Nan’ning,Guangxi 530007,China) |
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| Abstract: | First-crop NW196 grape was used as raw materials to produce low-alcohol sweet wine(clarified by pectinase and halfway inhibited fermentation by potassium sorbate,SO2 and natamycin).The results showed that satisfactory clarifying effects of vitis quinquangularis grape juice could be achieved as pectinase concentration was 40～60 mg/L and clarifying time was 12～16 h,the combination of 60 mg/L SO2 and 100 mg/L Natamycin could achieve the best halfway inhibited fermentation effects.The produced low-alcohol sweet vitis quinquangularis grape wine had strong and mellow aoma,full wine-body and strong typicality. |
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| Keywords: | grape wine low-alcohol sweet Vitis Quinquangularis grape wine halfway inhibited fermentation technology |
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