Study On Production And Brewing Technology Of Vidal Ice Wine In Eastern Helan Mountain

Ice wine,with its unique taste and noble quality,developed vigorously in our country in recent years,but the ice wine is relatively new field,and on the research very little information,facing the gradually expanding consumer demand and ice wine,not normative,ice wine in the development of China’s urgent need theoretical guidance.In this paper the main varieties of the domestic production of the Vidal ice wine grapevines in Ningxia in 2014,Helan Mountain Areas.by Vidal in the late harvest in the process of fruit sugar content,acidity,pH,100 grain weight,rate of juice and other physical and chemical indicators were measured,and provides a basis for the production of ice wine the areas of raw materials;Helan Mountain Areas region 2014 Vidal grape harvest grape ice with ice crushing,squeezing out the grape juice made from Vidal ice wine,effect on fermentation.the front airbag press pressure on the grape juice physical and chemical index ice wine optimum fermentation temperature and storage stability and so on,in order to the brewing process improvement and optimization of Helan Mountain Areas ice wine.The results are as follows:With the raw material of overripe.grape has changed,some fruit grain appears "dry",some fruit grain appeared "noble rot",sugar degree of gradually rising,acidity,100 grain weight,juice rate have decreased,in December 1,achieve 400 g/L sugar(glucose).ln the eastern foot of Helan Mountain climatic conditions,raw materials after 60 days of late harvest situation to ice wine production of raw material requirements.Test brewing technology of Helan Mountain Areas were determined ice wine,conditions were:2014 harvest Vidal ice grape ice press at a(0.4-0.6bar),b(0.6-1.2bar),c(1.2-1.6bar) three stage pressure press,the grape juice selected ST,high sugar tolerant yeast resistance low temperature starting inoculation fermentation,strictly control the fermentation temperature at 16-19℃,20℃ centigrade,slow fermentation for termination of fermentation,potassium,closed fermentation tank cover by-pass valve immediately cooled to 0℃,to stop the fermentation sure,do the tank to prevent oxidation of carbon dioxide storage work,aging temperature can not exceed 4℃,brewed into a Helan Mountain Areas region special wine through a special process of series of.Operate in strict accordance with the production process,wine was golden yellow,clear and transparent,shiny,no obvious suspension,elegant aroma fragrance,with litchi,peach and other fruit aromas,full-bodied,sweet and sour taste,is typical of ice wine,whole body wine,slightly bitter taste,all indexes in accordance with GB/T1503794 standards,while also using the method of solid phase micro extraction and GC-MS analysis of aroma components of ice wine,has 36 kinds of qualitative material,which detect,alcohols,organic acids and some trace compounds,these substances play a crucial role for the typical aroma of wine play.