安徽农业科学2018，Vol.46Issue(10)：155-158,4.
发酵前冷浸渍时间对梅鹿辄葡萄酒理化指标的影响
Effect of Cold Soaking Time before Fermentation on Physiochemical Indexes of Merlot Wine
摘要
Abstract
[Objective] To study the influence of physicochemical index of Merlot wine by cold soaking time before fermentation.[Method] Taking the Merlot from Ningxia east areas of Helan mountain as test materials,the cold soaking time was set at 3 levels (4,6,8 d) at low temperature of 8 ～9 ℃,and physical and chemical indexes,aroma components and sensory quality were analyzed after the end of fermentation.[Result] The results showed that compared with the contrast,cold soaking can improve the extraction of phenolic substances and pigment substances in Merlot wine in different degrees.There was no significant difference in pH,total acid,alcohol content and total anthocyanin content after fermentation.After 6 days cold soaking,the total phenol content was no longer significantly increased.It can be used to the Merlot aroma analysis,the content of alcohols and the relative content of esters increased first and then decreased with the increase of cold soaking time,which were highest in the 6 days.The acid content increased with the increase of cold soaking time.[Conclusion] Combined with the evaluation results,it was concluded that after 6 days cold dipping,the wine structure of Merlot wine was strong,wine plumpness and complexity were good,and it had the potential of aging and ripening,for Merlot,cold maceration is the best time for 6 days.关键词
梅鹿辄/冷浸渍/理化指标/葡萄酒Key words
Merlot/Cold soaking/Physicochemical index/Wine分类
轻工纺织引用本文复制引用
岳圆..发酵前冷浸渍时间对梅鹿辄葡萄酒理化指标的影响[J].安徽农业科学,2018,46(10):155-158,4.基金项目
宁夏职业技术学院2017年校级项目(XJ201705). （XJ201705）
