摘要
葡萄酒香气品质的形成受到诸多因素的影响,其中发酵过程是香气成分合成与转化的关键环节.本文分析发酵过程中酵母菌株选择、温度控制、营养物质供给以及发酵罐设计等因素对葡萄酒香气形成的影响,并提出了优化发酵过程的对策建议,包括筛选高香气合成能力的酵母菌株、优化发酵温度曲线、动态调控营养物质供给以及改进发酵罐设计等,为提升葡萄酒香气品质提供了新思路.
Abstract
The formation of wines aroma quality is affected by many factors,among which the fermentation process is the key link in the synthesis and transformation of aroma components.In this paper,the effects of yeast strain selection,temperature control,nutrient supply and fermenter design on the formation of wines aroma during fermentation were analyzed,and countermeasures and suggestions were put forward to optimize the fermentation process,including screening yeast strains with high aroma synthesis ability,optimizing fermentation temperature curves,dynamically regulating nutrient supply,and improving fermenter design,which provided new ideas for improving the aroma quality of wines.
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