本试验为了探究具有新疆特色的白兰地生产工艺，将传统白兰地酿造和蒸馏工艺运用于新疆产区鲜食酿酒兼用的白玉霓（Ugni Blanc）葡萄品种上，从是否选用清汁发酵、发酵前含糖量、初始pH值和陈酿橡木类型等方面，对新疆产区白玉霓白兰地进行工艺优化研究，得到最佳的工艺优化条件为：原料采用清汁进行发酵，调整初始糖为20 °brix，初始pH值为3.5，利用轻烘橡木进行陈酿处理；最终的感官得分为：91.03分；在经过轻烘橡木进行自然陈酿6个月之后，酒体呈现金黄色，酒体澄清透亮，口感丰满协调，风格良好；通过描述性香气分析，发现新疆产区白玉霓白兰地的干邑风味特征逐渐开始显现。在新疆产区白玉霓白兰地进行安全性优化试验，最终得到甲醇含量为0.58±0.02 g/L（GB限量≤2.0 g/L）；完全符合白兰地甲醇安全性标准。本研究通过模糊综合评判结合响应面法，更为准确、科学和客观地对新疆产区白玉霓白兰地在酿造和陈酿工艺上进行优化，对本土兼性葡萄白兰地工艺改进和挥发性香气成分描述及分析提供了理论支持。

In order to explore the production process of the brandy with Xinjiang characteristics, the traditional brandy brewing and distillation process was applied in this research to the Ugni Blanc grape varieties used for both fresh food and wine in Xinjiang production area. From the aspects of whether clear juice is used for fermentation, sugar content before fermentation, initial pH value and aged oak type, process optimization for the Ugni Blanc brandy in Xinjiang production area was carried out, to obtain the optimal processing conditions: the raw materials are fermented with clear juice is the raw material for fermentation, the initial sugar is adjusted to 20 °brix, the initial pH is 3.5, and the light-roasted oak is used for aging. The sensory score of resulting product was 91.030. After 6 months of natural aging in light-roasted oak, the wine body was in golden yellow color, clear and bright, with a full and harmonious taste and a good style. Through the descriptive aroma analysis, it was found that the characteristic cognac flavor of Ugni Blanc brandy gradually appeared. The safety optimization test was carried out on the Ugni Blanc brandy from the Xinjiang production area, and the final methanol content was 0.580±0.02 g/L it (which fully met the brandy’s methanol safety standard; GB≤2.0 g/L). This research used fuzzy comprehensive evaluation combined with response surface methodology to optimize more accurately, scientifically and objectively the brewing and aging processes of Ugni Blanc brandy from Xinjiang production area, which provides theoretical support for the improvement of the local facultative grape brandy process and the description and analysis of volatile aroma components.

国家自然科学基金资助项目（31660547）