CAJ | 학술논문

以毛葡萄NW196夏季果为原料，生产低醇甜型毛葡萄酒。利用果胶酶对毛葡萄汁进行澄清；用SO2、山梨酸钾和纳他霉素对毛葡萄酒进行中途抑制发酵。结果表明，果胶酶浓度为40-60mg／L，处理时间为12～16h时对毛葡萄汁澄清的效果比较好；60mg／LSO2与100mg／L纳他霉素协同中途抑制发酵的效果最好；酿制的低醇甜型毛葡萄酒果香浓郁，酒体饱满，典型性强。
이모포도NW196하계과위원료，생산저순첨형모포도주。이용과효매대모포도즙진행징청；용SO2、산리산갑화납타매소대모포도주진행중도억제발효。결과표명，과효매농도위40-60mg／L，처리시간위12～16h시대모포도즙징청적효과비교호；60mg／LSO2여100mg／L납타매소협동중도억제발효적효과최호；양제적저순첨형모포도주과향농욱，주체포만，전형성강。
First-crop NW196 grape was used as raw materials to produce low-alcohol sweet wine （clarified by pectinase and halfway inhibited fermentation by potassium sorbate, SO2 and natamycin）. The results showed that satisfactory clarifying effects of vitis quinquangularis grape juice could be achieved as pectinase concentration was 40-60 mg/L and clarifying time was 12 - 16 h, the combination of 60 mg/L SO2 and 100 mg/L Natamycin could achieve the best halfway inhibited fermentation effects. The produced low-alcohol sweet vitis quinquangularis grape wine had strong and mellow aoma, full wine-body and strong typicality.