‘媚丽’桃红葡萄酒的工艺优化及整体质量评价

Improved wine making process and integrated quality evaluation of ‘Meili’ rose wine

选取浸渍温度、酒精发酵温度以及是否进行苹果酸乳酸发酵(malolactic fermentation,MLF)3个因素,每个因素设计2水平,检测所酿成的‘媚丽’桃红葡萄酒各项常规理化指标和生理活性指标,并对各酒样进行了感官评定。采用方差分析和主成分分析相结合的方法对‘媚丽’桃红葡萄酒整体质量进行评估,确定‘媚丽’桃红葡萄酒酿造的优化工艺参数。结果表明,各酒样的基本理化指标符合国家质量标准;酒样5的生理活性指标综合得分最高;酒样1和5的感官评定得分显著高于其他酒样(P<0.05),前者感官得分最高,后者次之。‘媚丽’桃红葡萄酒的整体质量受到工艺参数的影响较大,研究得到其工艺优化方案为:低温浸渍、常温酒精发酵且不进行乳酸发酵。

Since the winemaking process is the crucial part for wine quality, three craft factors with two levels of each were chosen to explore the optimal route of ＇ Meili＇ rose wine, wherein the three factors included maceration temperature, fermentation temperature and carrying out malolactic fermentation （MLF） or not. The quality of wine was assessed by determining various physicochemical and physiological active parameters, followed by sensory evaluation, through variance analysis coupled with principal component analysis. The physicochemical parameters of all wines were in accordance with wine quality standard. The total score of physiological active parameters of wine sample 5 was the highest. The sensory scores of wine sample 1 and 5 were significantly higher than those of the others （P 〈 0.05）, especially the former. The integral quality of ＇Meili＇ rose wine was greatly influenced by winemaking process. Finally, it suggested that low temperature maceration, alcohol fermentation at room temperature and non- MLF should be the best strategy for production of ＇ Meili＇ rose wine in this research.