带籽浸渍对酿造赤霞珠红酒颜色和功能性成分的影响  

Effect of Adding Seeds During Maceration on Quality in Cabernet Sauvignon Red Wines

作　　者：张轶斌[1] ZHANG Yibin(Tianjin Modern Vocational Technology College,Tianjin 300350,China)

机构地区：[1]天津现代职业技术学院,天津200250

出　　处：《农产品加工（下）》2018年第9期59-60,共2页Farm Products Processing

摘　　要：研究了不同浸渍酿造方法对赤霞珠红葡萄酒的影响。通过在装瓶前测量葡萄酒的色差和功能性成分,比较了带籽浸渍与带皮浸渍的不同效果。与对照组相比,带籽浸渍可以明显提高葡萄酒的色度、原花青素和单宁含量。The maceration could have a significant influence on the quality of red wine. Two Cabernet Sauvignon（Vitis vinifera,cv.） red wines were made by different wine making technologies：skin-contact maceration,seeds-contact maceration. The color characteristics,the functional compositions,mainly total phenols and proanthocyanins were studied to compare the effect on the two processing conditions. The results showed that seeds could significantly affect the quality of Cabernet Sauvignon red wines positively.

关 键 词：浸渍 赤霞珠 色差 功能性成分 

分 类 号：TS262.6[轻工技术与工程—发酵工程]