北冰红冰葡萄酒发酵工艺优化

为改善北冰红冰葡萄酒的品质与口感，以北冰红山葡萄为原料，制备北冰红冰葡萄酒。采用单因素试验和正交试验对初始糖度，酵母接种量，发酵温度及初始pH进行优化。结果表明，北冰红冰葡萄酒的最优工艺条件为：酵母接种量4%、发酵温度16 ℃、葡萄汁初始含糖量360 g/L、初始pH值为3.7。在此最佳发酵工艺条件下，北冰红冰葡萄酒的感官评分为88.3分，酒精度达11.6%vol。北冰红冰葡萄酒澄清透明，果香浓郁，口感酸甜协调，具有冰葡萄酒的典型特征。

Optimization of fermentation process of Beibinghong ice wine

In order to improve the quality and taste of Bebinghong ice wine, Bebinghong ice wine was made from Bebinghong grape. The initial sugar content, yeast inoculum, fermentation temperature, and initial pH were optimized by single factor test and orthogonal test. The results showed that the optimal process conditions of Bebinghong ice wine were as follows: yeast inoculum 4%, fermentation temperature 16 ℃, initial sugar content of grape juice 360 g/L, and initial pH 3.7. Under the optimum fermentation conditions, the sensory score of Bebinghong ice wine was 88.3, the alcohol content reached 11.6%vol. Binghong ice wine was clear and transparent, fruity, sweet and sour, with typical characteristics of ice wine.