“碧香无核”白葡萄酒发酵与澄清工艺研究

目的]研究"碧香无核"白葡萄酒工艺。方法]发酵采用3种酵母,分别于15～20℃、20～25℃、25～30℃条件下发酵。采用自然澄清、冷冻澄清、皂土澄清3种对比试验。结果]利用JT-12葡萄酒酵母,杂醇油含量较低,随着温度的升高,发酵周期适中,产酒率高。随着澄清时间的延长与皂土添加量的增加,透光率逐渐增高,超过一定限度透光率增加值趋缓。结论]JT-12葡萄酒酵母为白葡萄酒发酵的最适酵母。温度在20～25℃范围内效果最好,自然澄清的静止时间以20～30d为宜;冷冻澄清的最佳时间4h;皂土澄清的皂土用量为2.2mg/ml时透光率达到93%以上为最适宜。

Studies on Fermentation and Clarification Technology of "Bixiang Wuhe" White Wine

To study the technology of ＂Bixiang Wuhe＂ white wine. Method ] Using three kinds of yeast to ferment respectively in 15 -15～20℃、20～25℃ and 25～30℃condition, and using three comparative tests that are natural clarification, frozen clarification and ben- tonite clarification. Result ] Using JT - 12 wine yeast, the content of fusel oil is low. With the temperature increasing, the cycle of fermenta- tion is moderate and the rate of producing wine is high. With the time of clarification extending and the amount of bentonite added increasing, the light transmittance rate gradually increasing too, beyond a certain limit, the added value of light transmission rate is slow down. Conclu- sion] JT - 12 wine yeast is the optimum yeast in the cross of white wine fermentation. The effect is the best when the temperature is in the range of 20 - 25 ~C. 20 ~ 30 d stationary time of nature clarification is suitable. The best time of frozen clarification is 4 h. It is the most ap- propriate when the amount of bentonite is 2.2 mg/ml and the transmittance is above 93% in bentonite clarification.