以梅鹿辄葡萄为原料,通过发酵前不同时间冷浸渍处理(3、5、7 d),研究冷浸渍时间对葡萄酒酚类物质和色泽品质的影响及其两者之间的联系。测定各处理酒样基本理化指标、酚类物质含量和色泽相关参数,并分析不同指标相关性,利用主成分分析进行综合评价。结果表明,与对照组相比,冷浸渍处理所酿酒样总酸含量均增加,pH值降低;冷浸渍处理能显著提高干红葡萄酒中酚类物质含量(P<0.05),其中总酚、总单宁、总花色苷、总类黄酮含量随浸渍时间延长呈增加趋势,而总黄烷醇并不随浸渍时间的延长而增加;不同冷浸渍时间均能够提升酒体红色色调(P<0.05),增强颜色饱和度。主成分分析表明,延长冷浸渍时间有利于花色苷和其他酚类物质的浸出与聚合,进而提高酒体颜色稳定性。综上,发酵前冷浸渍7 d处理工艺能更好地提升干红葡萄酒中酚类物质含量和改善酒体色泽品质,可应用于优质干红葡萄酒的实际生产中。
The brewing test of Merlot was carried out by different cold maceration (CM) time treatments (3, 5, 7 d) before fermentation, and the effects of CM time on phenolic substances and color of wine, as well as their correlations were studied. The results indicated that CM caused pH reduction and total acid content enhancement of wine. The content of phenols in dry red wine significantly increased after CM treatment (P<0.05). The contents of total phenols, total tannins, total anthocyanins and total flavonoids increased as elongation of CM time, while the content of total flavanols was not affected. Moreover, different CM time caused the increase in the red color hue (P<0.05) and the enhancement of color saturation. Principal component analysis showed that prolonged CM time was beneficial to extract and polymerize anthocyanins and other phenolic substances, consequently improved the color stability of wine. In summary, 7 d was an ideal period of CM treatment to produce high quality dry red wine as both content of phenolic substances and color improved.
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