为提高桃红葡萄酒的品质及其在储运期间的稳定性,以“媚丽”葡萄为原料,采用低温浸渍发酵工艺和“放血”法酿制桃红葡萄酒,通过对酒样进行理化指标分析和感官评价,探究浸渍发酵处理对桃红葡萄酒品质的影响。结果显示,随着浸渍发酵程度的加强,新酿酒样的色调降低,而色度、酚类物质含量和抗氧化活性显著升高;然而,当浸渍发酵到一定程度时,上述指标变化很小,表现在感官特性方面,酒样颜色由粉红色向浅宝石红色转变,品种香气浓度下降,酸涩感不断增强。酒窖中储存4个月,浸渍发酵168 h所得“媚丽”桃红葡萄酒最为稳定,且具有优良的感官品质:颜色呈深桃红色,香气以玫瑰花、柑橘、荔枝等花香果香为主,且酒体平衡。低温浸渍发酵工艺为酿制优质“媚丽”桃红葡萄酒提供了新途径。
To improve the quality of rosé wine and its stability during storage and transportation, fresh Meili grapes were used to make rosé wines by maceration and alcoholic fermentation at low temperature, as well as the control made by the saignée process with only a short maceration. And the effects of maceration and fermentation on Meili rosé wine quality were investigated by analyzing the physical and chemical indicators of wine, together with sensory characteristics. The results showed that with the enhanced degree of maceration and fermentation, the color hue was decreased, while the color intensity, the content of phenols and antioxidant activity were significantly increased; however, the above indicators changed little when maceration-fermentation reached a certain level. Reflected in the aspect of sensory attributes, the color of wine changed from pink to light ruby-red, the concentration of varietal aroma decreased gradually, and the sensation of acidity and astringency came to increase. After four months' storage in a cellar, Meili rosé wine made for 168 h of maceration and fermentation was most stable with good wine quality: pink color with a strong flowery (rose-like hint) and fruity flavor (like rose, citrus and litchi scent), and well-balanced. It provides a new way for the application of low-temperature maceration and fermentation to producing high-quality Meili rosé wine.
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