摘要
以宁夏贺兰山东麓产区黑比诺、西拉和马瑟兰葡萄为原料,对传统法起泡红葡萄酒酿造工艺的关键环节进行研究。确定最佳工艺条件为:黑比诺、西拉、马瑟兰的适时采摘期分别为9月10日、9月25日和10月1日;8℃冷浸渍时间为5 d;微氧处理溶氧量为15 mL/(L·月),西拉和马瑟兰的微氧处理时间为15 d和12 d;黑比诺、西拉和马瑟兰调配比例为50∶25∶25;瓶内陈酿时间为12~15个月。按此工艺可获酒液呈宝石红色,香气浓郁,口感舒顺,酒体饱满、起泡绵密的高品质起泡红葡萄酒。
The key technology of traditional method for producing red sparkling wine was researched in the present study using Pinot Noir,Syrah and Marselan grapes from Eastern Foothill of Helan Mountain in Ningxia as the raw materials.The optimum technological conditions were determined as follows:proper harvest periods of Pinot Noir,Syrah and Marselan were September 10,September 25 and October 1,respectively,the cold maceration(8℃)time was 5 days,and Syrah and Marselan grapes were treated with micro-oxygenation under the dosage of 15 mL/L/month for 15 days and 12 days,the blending proportion of Pinot Noir,Syrah and Marselan was 50∶25∶25,and the aging time in bottle was 12 to 15 months.Under these conditions,the obtained red sparkling wine presented ruby color,rich fragrance,smooth taste and full body with creamy bubbles and high quality.
作者
刘爱国
刘世秋
焦红茹
苏龙
LIU Ai-guo;LIU Shi-qiu;JIAO Hong-ru;SU Long(Domaine Chandon(Ningxia)Moet Hennessy Co.,Ltd.,Yinchuan 751100,China;Ningxia Wine and Sand Prevention College of Vocational Technology,Yinchuan 750199,China)
出处
《保鲜与加工》
CAS
2021年第6期45-50,共6页
Storage and Process
关键词
传统酿造
起泡红葡萄酒
关键酿造工艺
traditional method
red sparkling wine
key winemaking technology
