Evaluation of the effect on the deacidification and polyphenol component of Gongniang No.1 blend wine

  • YUAN Lin ,
  • ZHAO Hongyu ,
  • LI Hua ,
  • WANG Hua
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  • 1 (College of Enology, Northwest A & F University, Yangling 712100, China)
    2 (Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China)
    3 (Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling 712100, China)

Received date: 2019-07-27

  Online published: 2020-02-11

Abstract

This study aimed to overcome the problem of high acid content in wines made by Gongniang No.1 grapes. The wine grapes used in this study included Gongniang No.1 from Shandong region, Ecolly and Meili from Shaanxi region. Different ratios of the grape blends were used for malolactic fermentation. The physicochemical indexes of the Gongniang No.1 grape were analyzed. Also, the qualities of the wines were analyzed and compared. The results showed that the main organic acid components in the Gongniang No.1 grape were tartaric acid and malic acid. When a ratio of 3∶1 grape blend (Ecolly or Meili∶Gongniang No.1, V∶V) was used, the wine with lowest total acids and organic acid content, highest pH, and highest sensory evaluation score was obtained. In conclusion, the blend of Gongniang No.1, Ecolly or Meili grape were able to alleviate the high-acid issue in Gongniang No.1 wine.

Cite this article

YUAN Lin , ZHAO Hongyu , LI Hua , WANG Hua . Evaluation of the effect on the deacidification and polyphenol component of Gongniang No.1 blend wine[J]. Food and Fermentation Industries, 2019 , 45(23) : 66 -72 . DOI: 10.13995/j.cnki.11-1802/ts.021816

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