关键词: 低醇干红葡萄酒, 葡萄糖氧化酶, 葡萄糖酸, 发酵

Abstract: This experiment mainly studied the use of glucose oxidase for production of low-alcohol dry red wine. The process reduces potential alcohol by converting a part of glucose to gluconic acid. The key factors affecting activity of glucose oxidase were temperature, pH, SO2 etc. Maximum glucose oxidase activity was observed during the first 0～24 h of treatment. The optimum temperature is 30～40 ℃, and the optimum pH is 4.0～5.0. The main fermentation conditions affecting on glucose converting were addition amount of yeast, addition amount and addition time of glucose oxidase, fermentation temperature and pH. Yeast and glucose oxidase as competitive inhibitors of glucose, by coorolinating their ratio high quality and low-alcohol dry red wine can be produced. Alcohol of wine treated by glucose oxidase is 7.62%(V/V) with decrease of pH, increase of titratable acidity and color becoming darker. Malolactic fermentation can decrease titratable acidity of the wine, and make wine more mature and its taste more harmonious.

Key words: low-alcohol dry red wine, glucose oxidase, gluconic acid, fermentation