对葡萄醪液进行不同比例的放血处理,研究其对葡萄酒颜色、酚类物质、抗氧化性能和香气物质含量的影响,优化媚丽葡萄酒不同酒种的酿造方案。实验设置“放血”比例为0%、15%、30%,处理后葡萄醪采用干红葡萄酒酿造工艺,而自流汁采用桃红工艺进行酿造。结果表明,干红葡萄酒中随着“放血”比例的增加颜色加深呈宝石红;总酚和总类黄酮含量增加至830.41、149.46 mg/L;抗氧化性能提升至1.53 mol/L Trolox(ABTS)、0.64 mol/L Trolox(DPPH);一方面,香气中2-甲基-乙酸丁酯、壬酸乙酯含量增加,使葡萄酒中的玫瑰花香和果香突出。另一方面,桃红葡萄酒颜色亮度增加呈三文鱼色,苯乙醇、庚酸乙酯含量也明显增加,赋予桃红葡萄酒新鲜果香。“放血”工艺可以增加媚丽干红葡萄酒的颜色,提高香气浓郁度和抗氧化性能,增加桃红葡萄酒亮度和香气的清新度。
‘Saignée’ is an enological process which makes red wine more cohesive and rosé wine more refreshing. Aims: Over three harvest periods, we studied the influence of saignée treatment on color, contents of total phenols, total flavonoids, aromas compounds and antioxidant properties in Meili wine, to optimize the wine processing in different wines. Methods: Three proportions of saignee were set at 0%, 15%, and 30%, respectively. The grape juice was fermented by rose winemaking technique, while the remaining must by red winemaking technique. Results: In red wine with the increase of saignee ratio, the color of Meili red wine became deeper and showed ruby, in which the contents of total phenols, flavonoids and the property of antioxidant increased significantly with the highest levels of 830.41 mg/L, 149.46 mg/L, 1.53 mol/L Trolox(ABTS)and 0.64 mol/L(DPPH), respectively. The volatile compounds in red wine, including 3-methyl-butyl acetate, ethyl nonanoate and ethyl laurate, were significantly increased. In rose wine, the salmon-like lightness of Meili rose wine had enhanced as well. Meanwhile, the contents of phenethyl alcohol, ethyl heptanoate were higher than those of red wine, thus enhancing wine the fresh fruity aromas. Conclusion: saignée process could optimize the color, aroma intensity and antioxidant properties of red wine and boosts the lightness and freshness of the rose wine as well.
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