杨建¹，陈俞佑²，郑语涵²，刘达玉²，邹强^2*

（1.四川省阿坝州小金嘉莫斯格拉酒庄有限公司，小金624000；

2.成都大学食品与生物工程学院，成都 610106）

摘要：本文以降低赤霞珠葡萄酒的酸度为目的，探究赤霞珠葡萄酒以乳酸菌剂结合碳酸钾降酸工艺对葡萄酒中总酸含量以及感官品质的影响。经单因素实验和正交实验确定混合降酸最佳工艺条件：碳酸钾与乳酸菌剂总质量浓度1.5 g/L、碳酸钾与乳酸菌剂混合比例100:1 g/g、反应时间7 d、反应温度26 ℃，在此条件下，赤霞珠葡萄酒的总酸含量为3.205 4 g/kg，感官评分为88.7分。该研究为赤霞珠葡萄酒乳酸菌剂结合碳酸钾混合降酸提供理论依据。

关键词：赤霞珠葡萄酒；乳酸菌；碳酸钾；混合降酸

中图分类号：TS262.6    文献标识码：A    文章编号：1674-506X（2024）02-0034-0006

Study on Optimization of Acid-reducing Process of Cabernet Sauvignon Wine by Combining Lactic Acid Bacteria with Potassium Carbonate

YANG Jian¹, CHEN Yuyou², ZHENG Yuhan², LIU Dayu², ZOU Qiang^2*

(1. Gamosgra Winery Co., LTD., Xiaojin 624000, China;

2.College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China)

Abstract: In order to reduce the acidity of Cabernet Sauvignon wine, the effects of lactic acid bacteria combined with potassium carbonate on the total acid content and sensory quality of Cabernet Sauvignon wine were studied. The optimal process conditions of mixed acid reduction were determined by single factor experiment and orthogonal experiment: The concentration of potassium carbonate and lactobacillus was 1.5g /L, the mixing ratio of potassium carbonate and lactobacillus was 100:1 g/g, the reaction time was 7 d and the reaction temperature was 26 ℃. Under these conditions, the total acid content of Cabernet Sauvignon wine was 3.205 4 g/kg and the sensory score was 88.7 points. This study provides a theoretical basis for the deacidification of Cabernet Sauvignon wine by combining lactic acid bacteria with potassium carbonate.

Keywords: Cabernet Sauvignon wine; lactic acid bacteria; potassium carbonate; mixed acid reduction

doi: 10.3969/j.issn.1674-506X.2024.02-006

收稿日期：2023-05-08

作者简介：杨建（1986-）男，本科。研究方向：食品工程。

*通信作者：邹强（1982-）男，副教授。研究方向：食品科学与工程类的应用研究与开发。

引用格式:杨建,陈俞佑,郑语涵,等.乳酸菌剂结合碳酸钾优化赤霞珠葡萄酒降酸工艺研究[J].食品与发酵科技,2024,60(2):34-38,63.