果梗在梅鹿辄干红葡萄酒酿造中的作用.pdf

果梗在梅鹿辄干红葡萄酒酿造中的作用 郭敏瑞 ，南立军，程少波 ，张 静 ，袁青锋 ，陈 琼 ，游佳鸿 ，陈国刚1 1 1 2 2 1 1 1* （1.石河子大学食品学院，新疆 石河子 832000）；（2.新疆生产建设兵团第十三师农科所， 新疆 哈密 839000） 摘 要：在对梅鹿辄干红葡萄酒发酵实验数据分析的基础上，系统地研究了发酵过程中4 种不同葡萄果梗含 量对发酵液比重、pH 值以及花色苷含量的影响，确定了酿造梅鹿辄干红葡萄酒的果梗最适宜添加比例为 1/6，pH 值3.52 最适宜葡萄酒发酵，发酵第10 天时，比重降至0.996 ，还原糖含量3.941g/L ，花色苷含量 30.046mg/L ，提取充分且葡萄酒发酵稳定。为梅鹿辄干红葡萄酒的酿造和工艺优化提供了重要的理论依据。 关键词：梅鹿辄干红葡萄酒；葡萄果梗；比重；pH 值；花色苷 中图分类号：S663.1 文献标识码：A 文章编号： RoleofGrapeStemsduringtheFermentionoftheMerlotDryRedWine 1 1 1 2 2 1 GUO Minrui , NAN Lijun , CHENG Shaobo , ZHANG Jing , YUAN Qingfeng , CHEN Qiong , 1 1,* YOU Jiahong , CHEN Guogang (1. College of Food, Shihezi University, Shihezi 832000, China) (2. Institute of Agricultural Sciences of 13th Division of Xinjiang Production and Construction Corps, Hami, 839000, China) Abstract:Based on the fermentation experimental dat brewing Merlot dry red wine, researching the influence of four different grape stems share content in grape juice to the gravities, pH values and anthocyanin levels of fermentation liquor systematically during the fermentation. Determined the most suitable adding ratio was 1/6, pH 3.52 most appropriate wine fermentation,on the 10th day of fermentation, the proportion fell to 0.996, reducing sugar content 3.941g/L, the content of anthocyanin 30.046mg/L extracted fully and stable wine fermentation, which provided an important theoretical basis for brewing and process optimization on Merlot dry red wine. Keywords:Merlot dry red wine; Grape stems; Gravity; pH value; Anthocyanin [1] 梅鹿辄葡萄原产法国波尔多，20 世纪80 年代引入我国 。梅鹿辄被誉为