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.
LI Binbin
,
ZHAO Xiaomin
,
ZHOU He
,
WU Min
,
ZHANG Yafei
,
YAO Yao
,
QU Yiming
,
LI Xuewen
. Effects of different cold maceration time on phenolic substances and color of dry red wine[J]. Food and Fermentation Industries, 2019
, 45(18)
: 183
-188
.
DOI: 10.13995/j.cnki.11-1802/ts.021295
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