宁夏沙坡头地区蛇龙珠葡萄酿酒特性及发酵工艺研究

摘要

为了提高宁夏沙坡头地区蛇龙珠葡萄酒的品质，根据本地区气候及风土特点，对不同采收期的蛇龙珠果实的百粒重、可溶性固形物、总酚含量和葡萄皮色度进行研究，分析总结了不同采收期蛇龙珠含糖量、酸度以及糖酸比的变化，对沙坡头地区蛇龙珠干红的酿造工艺进行研究，通过正交实验确定发酵工艺的最佳工艺条件为：在蛇龙珠成熟系数达到64时进行采摘压榨，浸渍时间为5 d，使用FX10酵母进行接种发酵，发酵温度控制在26℃±2℃。%In order to improve the quality of grape wine produced by Ningxia Shapotou Cabernet Gernischet, 100-granule grape wight, soluble solids, total phenol and grape skin chroma of Cabernet Gernischet collected in different harvesting time were investigated based on local cli-mate characteristics. Sugar, acidity and S/A ratio change of Cabernet Germischet in different harvesting time were summed up. Besides, the op-timum fermentation parameters were determined as follows through orthogonal experiments:Cabernet Gernischet harvested as its maturity co-efficient reached up to 64, after squeezing and 5 d macerating, yeast FX10 was used for inoculation and fermentation, and fermentation temper-ature controlled at 26℃±2℃.