Food and Fermentation Industries >

2021 , Vol. 47 >Issue 3: 143 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024980

Optimization of oenological process for ‘Fa-guoye' grape

  • SHAO Jianhui ,
  • MENG Feishuai ,
  • WANG Miao ,
  • ZHU Yifan ,
  • BAI Zhongbin ,
  • MA Chunhua
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  • 1(National Engineering Research Center for Agro-biodiversity Applied Technology, Yunnan Agricultural University, Kunming 650201, China)
    2(Grape and Wine Engineering & Technology Research Center, Yunnan Agricultural University, Kunming 650201, China)
    3(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
    4(College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China)

Received date: 2020-07-08

  Revised date: 2020-09-27

  Online published: 2021-03-08

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Abstract

To explore the oenological potential of grapevine variety ‘Fa-guoye' from Yunnan, and recommend a best winemaking category and process, different pre-fermentation treatments were compared to make red and rosé wines. Skin maceration-fermentation (MF) and CMS-MF were used to make red wine, while cold pre-fermentation maceration and saignée (CMS) and direct press (DP) for rosé wine. Malolactic fermentation (MLF) was carried out in red winemaking after alcohol fermentation. After three-months aging, physical and chemical analysis were carried out as well as sensory evaluation. The results showed that CMS and CMS-MF significantly enhanced the extraction of tannin, anthocyanin, total extract and color of rosé and red wines compared with DP and MF separately. The aroma, taste and overall evaluation scores of rosé wines from CMS and DP treatments were significantly higher than those red wines from MF and CMS-MF. However, no statistically significant difference was found in the sensory quality of the same wine category (P<0.05). And the overall evaluation scores had significant positive correlations with alcohol and titratable acid contents, and significant negative correlations with anthocyanin, tannin, residual sugar and volatile acid contents. Therefore, both MF and MLF had adverse effects on the sensory quality of ‘Fa-guoye' wine. Compared with CMS, DP led to significant increases in reducing sugar of grape juice and alcohol content of the final wine, and significantly decreased tannin contents while maintaining the same sensory quality of rosé wine. Therefore, ‘Fa-guoye' grape is suggested to make quality rosé wine by DP meanwhile reducing the process and saving costs.

Key words： ‘Fa-guoye' grape; red wine; rosé wine; maceration-fermentation; saignée; direct press

Cite this article

SHAO Jianhui , MENG Feishuai , WANG Miao , ZHU Yifan , BAI Zhongbin , MA Chunhua . Optimization of oenological process for ‘Fa-guoye' grape[J]. Food and Fermentation Industries, 2021 , 47(3) : 143 -149 . DOI: 10.13995/j.cnki.11-1802/ts.024980

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