寒地酒庄酒关键发酵工艺对葡萄酒理化指标的影响

Effect of fermentation process on physicochemical index of chateau wine in cold zone

本文研究了寒地酒庄葡萄酒发酵过程中的关键工艺(不同发酵温度和浸渍时间)对葡萄酒理化指标的影响,同时对寒地特色葡萄品种左优红、贝达和蜜汁的酿酒特性进行了探讨。结果表明:当发酵温度在24~27℃时,有利于葡萄酒酸度的降低和酚类物质的形成,浸渍时间为7 d有利于对葡萄酒的色素和酚类物质的浸提。因此,寒地酒庄酒发酵的最适温度为24~27℃,最适浸渍时间为7 d。在相同的工艺条件下,左优红葡萄的酿酒特性在所选3个品种中具有最佳的表现。

Physical and chemical parameters of chateau wine were investigated by controlling fermentationtemperature and maceration time during wine making.The results showed that total phenol was improved,all kindof acids were slowly down under24～27℃.Maceration time of7d also had the same improvement of total phenoland the comprehensive indexes of pigment.Fermentation temperature of24～27℃and maceration time of7d werewell suited for chateau wine.At the same process,the chateau wine from'Zuoyouhong'was better than'Beta'and'Mizhi'.