刺葡萄酒的研制

刺葡萄酒的研制(8300字)
摘 要：本文研究蔗糖添加量、酵母接种量、发酵时间、发酵温度等单因素对葡萄酒品质的影响；设计正交试验确定刺葡萄酒酿造的最佳工艺条件，通过对酿造的刺葡萄酒卫生质量检测和对刺葡萄酒的感官评价，得到最佳工艺条件为单因素试验中最佳蔗糖添加量为10%，最佳酵母添加量为5%，最佳发酵时间为7d，最佳发酵温度为25℃，又通过正交试验确定了四个最佳单因素组合一起即为最佳。
关键词：刺葡萄酒； 工艺条件； 开发利用
         
Study on V. davidii Foex Grape Wine
Abstract: This paper study on the effects of single factor like sugar addition, yeast addition ,fermentation time ,fermentation temperature and so on to the standard of V. davidii Foex Grape. Design factors and levels of orthogonal experiment to determine the best technological conditions of the V. davidii Foex Grape Wine brewing. Found the best sugar addition is 10%, best yeast addition is 5%, best fermentation time is 7 day, best fermentation temperature is 25℃ in the test of single factor by the wine physic-chemistry and the sensory evaluation of V. davidii Foex Grape Wine. Also found the best technological condition is the combination of the four single factors by factors and levels of orthogonal experiment.

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