宁夏农林科技2026，Vol.67Issue(3)：35-40,82,7.DOI:10.3969/j.issn.1002-204x.2026.03.006
皮汁分离发酵浸渍工艺对红葡萄酒理化指标及品质的影响
Influence of Peel and Juice Separation Fermentation and Maceration Process on Physicochemical Indicators and Quality of Red Wine
马国东 1王征 1钟冬丽 1穆海彬 2马丹阳 2朱袁正鸿 1张军翔 1李如意2
作者信息
- 1. 宁夏大学葡萄酒与园艺学院,宁夏 银川 750021
- 2. 宁夏贺兰山东麓葡萄酒产业园区管理委员会,宁夏 银川 750004
- 折叠
摘要
Abstract
In response to the problems in the traditional maceration process of red wine production in the Helan Mountain's East Foothill Wine Region,such as the difficulty in balancing the maceration temperature and time,and the contradiction between the extraction efficiency of phenolic substances and the retention of fruit aroma,the peel and juice separation fermentation and maceration process was introduced.Using the Cabernet Sauvignon and Sauvignon Blanc grapes from the Ningxia Helan Mountain's East Foothill as raw materials,two types of processes were set up:traditional co-tank fermentation(control)and peel and juice separation fermentation(treatment).The focus was on studying the effects of macerating the separated grape peels at different temperatures(28 and 32℃)and different times(2 and 4 days)on the key physicochemical indicators of the final wine.The results showed that compared with the traditional process,the peel and juice separation maceration process could ensure the successful completion of alcoholic fermentation(residual sugar＜4.00 g/L,volatile acid＜0.4 g/L),and significantly increase the total acid,total phenolic content,tannin,anthocyanin content and color value of the two wines.This process achieved the low-temperature preservation of aroma in the grape juice fermentation and the high-efficiency extraction of the grape peels through physical separation,effectively solving the problem of difficult balance between structure and fruit aroma in the traditional process.Comprehensive comparison showed that the effect of Sauvignon Blanc was better when macerated at 28℃for 4 days,while Cabernet Sauvignon was more suitable for maceration at 32℃for 2 days.This study provided clear technical parameters and theoretical basis for optimizing the red wine production process in the Helan Mountain's East Foothill Region and improving product quality.关键词
皮汁分离/浸渍/红葡萄酒/理化指标Key words
Peel and juice separation/Maceration/Red wine/Physicochemical indicators分类
轻工纺织引用本文复制引用
马国东,王征,钟冬丽,穆海彬,马丹阳,朱袁正鸿,张军翔,李如意..皮汁分离发酵浸渍工艺对红葡萄酒理化指标及品质的影响[J].宁夏农林科技,2026,67(3):35-40,82,7.
