苹果酸-乳酸发酵对太谷地区丹魄葡萄酒酿酒品质的影响

The Effects of Malolactic Fermentation on the Quality of Wine Making in Tempranillo in Shanxi Taigu Region

为提升太谷地区丹魄葡萄酒的品质,研究了经高压静电场预处理葡萄后,苹果酸-乳酸发酵对丹魄葡萄酒新酒理化性质和感官特性的影响。结果表明,高压静电场预处理后的葡萄在苹果酸-乳酸发酵后,丹魄葡萄酒总酸含量降低;口感更加细腻、香气更加复杂,总体对葡萄酒产生了积极的影响。但仍存在色度下降较大的问题,今后需进一步研究不同苹果酸-乳酸发酵条件对其品质的影响。

To improve the quality of Tempranillo wine in Shanxi Taigu region, the effects of malolactic fermentation on the physiochemical and sensory properties of newly-produced Tempranillo wine were investigated after the pretreatment of the grapes by high voltage static field. The results showed that after malolactic fermentation of the grapes pretreatmented by high voltage static electric field,the total acid content of Tempranillo wine decreased. The taste was more delicate and aroma was more complex,which had a positive influence on the wine in general. However,there is still a problem of high intensity reduction,so the effect of malolactic fermentation conditions on its quality should be further studied.