发酵条件对冰葡萄酒酵母生长及冰酒品质的影响-化学工程与技术专业论文.docxVIP

中起始糖含量和二氧化硫的起始添加量对冰酒中海藻糖、果糖、葡萄糖含量影响 显著，而营养剂的添加对其影响相对较小。 在保证冰酒品质的前提下，因尽量选用起始含糖量相对较低的冰葡萄原料 进行榨汁发酵；当二氧化硫起始添加量为 60 mg/L 对于冰酒最为有利，其挥发酸 和酵母死亡率的降低幅度较大，且冰酒中糖分含量降低很少；当起始含糖量为 430 g/L 至 455 g/L 时，可适当加入营养剂。 关键词：冰酒；糖含量；营养剂；二氧化硫；挥发酸；酵母死亡率；海藻糖；果 糖；葡萄糖； Abstract In this paper, the changes of yeast mortality in ice wine fermentation broth, the changes of the volatile acid content during ice wine fermentation and the changes of trehalose, glucose and fructose content in ice wine were mainly investigated under conditions of different original sugar content, different adding amounts of SO2 and different periods of nutrients added. The objective was aimed to determine the suitability of SO2 added amount, the suitable ice grape sugar content, and adding of nutrient supplements for yeast growth in ice wine brewing process. The changes of the volatile acid was investigated under conditions of different original sugar content and adding amounts of SO2 during the fermentation process of red ice wine. The results showed that under the same amount of SO2 the higher original sugar content of grape juice was, the higher volatile acid would be during the fermentation process of red ice wine. Under the same original sugar content of the grape, when SO2 dosage was between 30 mg/L to 100 mg/L, the volatile acid decreased with the increase of SO2 dosage. When SO2 dosage was 150 mg/L compared to 30 mg/L, its volatile acid increased instead. Volatile acid generation and accumulation is obviously influenced by original sugar content of grape juice and adding amount of SO2 during the fermentation process of red ice wine. Yeast mortality in the fermentation process was investigated under conditions of different original sugar content, different adding amounts of SO2 and different adding ways of nutrition. The results showed that the change trends of yeast mortality in ice wine fermentation broth decreased firstly and then increased gradually and finally became flat lastly; When other conditions are the