在冰葡萄酒生产过程中常有挥发酸超标的现象,研究冰酒高含量挥发酸的影响因素对冰酒生产工艺的改进和完善意义重大。试验对可能影响冰酒挥发酸含量的因素:冰葡萄汁的初始糖含量、酵母种类及用量、发酵温度和是否添加酵母营养盐分别进行控制试验,比较测定小试发酵的冰酒的糖、酸、乙醇体积分数、甘油等主要质量指标。结果表明:冰葡萄汁初始糖度、发酵温度与挥发酸生成量呈显著正相关;发酵过程中所采用的酵母种类也会影响挥发酸的生成量,该研究中Y-3#酵母生成的挥发酸量最低;酵母用量以及添加酵母营养剂对冰酒挥发酸的生成量没有明显影响。同时,在分析的基础上,提出了降低冰葡萄酒挥发酸的工艺措施。

Volatile acids in icewine usually exceed the standard value,so studies on the influencing factors of its high content volatile acids was significant for improving icewine production technology. The possible factors,including sugar content in juice,yeast strain,dosage of yeast,temperature and addition of yeast nutritional agent during fermentation,were investigated by designed control test. The content of sugar,acid,ethanol and glycerol in icewine were determined. The study revealed that sugar content and fermentation temperature was linearly correlated with the content of volatile acid in icewine. Yeasts also influenced the content of volatile acid in icewine and yeast Y-3# produced lowest content of volatile acid in this paper. The dosage of yeast and nutritional agent had no significant effects on content of volatile acid in icewine. The technological measures were proposed to reduce volatile acids of icewine.