两种发酵罐对梅鹿辄干红葡萄酒发酵品质的影响

Influence of the Fermentation Quality on Merlot Dry Wine in Two Kinds of Fermentation Tank

通过对两种发酵罐酿造梅鹿辄干红葡萄酒发酵品质的研究,结果表明:1、两种发酵罐都能正常完成酒精发酵过程,发酵曲线呈现"慢-快-慢"的正常模式,在发酵旺盛期,锥筒冷带发酵罐的控温效果明显优于立式夹套发酵罐。2、两种发酵罐中的葡萄汁在发酵过程中有机酸的变化规律基本一致,差异不明显。3、在整个发酵期内,总酚、单宁的含量与浸渍时间成正相关且迅速增加,而前8d内,总花色素苷的含量与浸渍时间成正相关。在发酵过程中锥筒冷带发酵罐对总酚、单宁、总花色素苷浸提效果明显高于立式夹套发酵罐。发酵结束时,锥筒冷带发酵罐中葡萄酒的总酚、单宁、总花色素苷含量依次为2348.2mg/L、2245.2mg/L、1475.8mg/L。4、原酒、陈酿酒在酒精度、干浸出物、总酚、单宁、总花色素苷指标上,锥筒冷带发酵罐均优于立式夹套发酵罐,更具有陈酿潜力。5、两种发酵罐所酿造梅鹿辄干红品质均为"优秀",但锥筒冷带发酵罐所得酒在外观、香气、口味和典型性方面均优于立式夹套发酵罐。

The thesis studied the fermentation quality of Merlot Dry Wine in two kinds of fermentation tank. The results showed that：Firstly,the process of alcohol fermentation can normally complete in the two kinds of fermentation tanks, in which the fermentation curves showed the normal mode of ＂slow fast slow＂, but in the fastest growth period, the effect of temperature control in the cone-cold strip fermentation tank is obviously better than that in the vertical-jacket fermentation tank. Secondly, the changes of organic acids in the fermentation process of two kinds of fermentation tanks were basically the same and no significant differences. Thirdly, during the whole fermentation period, the amount of total Phenols and Tannins was positively correlated with the maceration time and increased rapidly. but in the first 8 days, the total Anthocyan content was positively correlated with maceration time. Along with the fermentation process, the extraction efficiency of total Phenols, Tannin and total Anthocyan in the cone-cold strip fermentation tank was significantly higher than that in the vertical-jacket fermentation tank. With the fermentation finished, the contents of total Phenols, Tannin and total Anthocyan in the wine in the cone-cold strip fermentation tank are 2348.2 mg/L, 2245.2 mg/L and 1475.8 mg/L respectively. Fourth, the alcohol, dry extract, total Phenols, Tannin and total Anthocyan contents of brut wine and natural aging wine fermented in the cone-cold strip fermentation tank, with more aging potentiality, were better than that in the vertical-jacket fermentation tank. Fifth, the quality of the Merlot dry wine made in the two kinds of fermentation tanks are ＂excellent＂, but the appearance, aroma, taste and typical of the wine made in the cone-cold strip fermentation tank are better than that in the vertical-jacket fermentation tank.