低温浸渍时间对赤霞珠干红葡萄酒品质的影响  

The Effects of Low-temperature Impregnation Time on the Quality of Cabernet Sauvignon Dry Red Wine

作　　者：张将[1,2] 赵新节[2] 李蕊蕊[1,2] 孙玉霞[1] 孙庆扬 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]齐鲁工业大学,山东济南250300

出　　处：《酿酒科技》2015年第7期34-37,40,共5页Liquor-Making Science & Technology

基　　金：山东省农业重大应用技术创新课题;山东省现代农业产业技术体系专项基金

摘　　要：浸渍是葡萄酒生产过程中重要的环节,研究了发酵前低温（8℃）下浸渍0 d、3 d、5 d、7 d,赤霞珠干红葡萄酒中单宁、花色苷、色度等品质在发酵结束后0 d、30 d、60 d的差异和变化规律。结果表明,低温浸渍时间对葡萄酒的单宁、花色苷、色度均有影响。其中,单宁含量随着浸渍时间的延长而升高,浸渍5 d其单宁含量即达到最高;浸渍3 d的花色苷含量最高;浸渍5 d利于色度提高。实际生产中可结合原料和目标产品选择0-7 d的低温浸渍。Impregnation is an important processing procedure in grape wine production. In this study, low-temperature impregnation （8 ℃） before wine fermentation for 0 d, 3 d, 5 d, and 7 d were investigated. The results suggested that, low-temperature impregnation time had certain ef- fects on tannin content, anthocyanins content, and the colority in wine; among them, tannin content increased with the extension of impregnation time （it reached the highest after 5 d impregnation）, anthocyanins content reached the highest after 3d impregnation, and 5 d impregnation was beneficial for the increase of wine colority. In practice, low-temperature impregnation time （0-7 d） was selected according to the features of raw materials and wine products.

关 键 词：赤霞珠 低温浸渍 单宁 花色苷 葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]