CAJ | 학술논문

研究低醇山葡萄酒的发酵工艺。以山葡萄“左优红”为原料，采用传统发酵工艺，通过控制糖的添加量使山葡萄酒的酒精度达到6％ vol。采用正交试验对低醇山葡萄酒发酵工艺中的主要影响因素进行优化；通过单因子试验调配低醇山葡萄酒的适合口感；通过感官评价确定影响低醇山葡萄酒质量的主要影响因素依次为发酵温度＞酵母添加量＞发酵初始pH，最佳因素组合为发酵温度25℃、酵母添加量0.2‰、发酵初始pH 3.4。通过单因素试验，当糖度为40g/L、pH为3.4时，得到色、香、味俱佳的低醇山葡萄酒。
연구저순산포도주적발효공예。이산포도“좌우홍”위원료，채용전통발효공예，통과공제당적첨가량사산포도주적주정도체도6％ vol。채용정교시험대저순산포도주발효공예중적주요영향인소진행우화；통과단인자시험조배저순산포도주적괄합구감；통과감관평개학정영향저순산포도주질량적주요영향인소의차위발효온도＞효모첨가량＞발효초시pH，최가인소조합위발효온도25℃、효모첨가량0.2‰、발효초시pH 3.4。통과단인소시험，당당도위40g/L、pH위3.4시，득도색、향、미구가적저순산포도주。
Study on fermentation process of low -alcohol Wine Vitis amurensis wines .Zuoyouhong V .amurensis Rupr .is raw material ,and it was brewed with the traditional fermentation process .By controlling the amount of sugar ,the alcohol content of V .amurensis wines was con-trolled for 6% vol .The main factors of influencing fermentation are optimized by orthogonal test .By single factor test ,the suitable taste was as-sured .Order of major factors influencing the fermentation process are as follows fermentation temperature >addition of yeast>the initial pH of fermentation .The best combination of these factors is fermentation temperature 25℃ ,yeast vaccination of 0.2‰ and the initial pH value of 3.4 .To adjust the acidity and sugar degree by the single factor test ,the sugar degree and acidity were at 40g/L and pH of 3.4 .