不同发酵设备对红葡萄酒品质及白藜芦醇含量的影响

Effects of different fermentation equipments on the quality of red wine and resveratrol content

试验以宁夏贺兰山东麓产区的赤霞珠葡萄为试材,分别采用立式循环喷淋发酵罐、自喷淋发酵罐进行酒精发酵,研究了不同发酵设备对红葡萄酒品质及白藜芦醇含量的影响。结果表明:采用自喷淋发酵罐酿制的赤霞珠干红葡萄酒的酒精度、总酸、色度、单宁和白藜芦醇均高于立式循环喷淋发酵罐;色泽、香气、口感等感官品质也均好于立式循环喷淋发酵罐。

Cabernet Sauvignon grape from eastern foot of Helan Mountain of Ningxia was used as materials,theeffect of vertical circulation spraying tank and self-spraying fermentation tank on the resveratrol content and thequality of dry-red wine were investigated.The results showed that the contents of alcoholic,total acid,tannin,resveratrol and the chrominance of Cabernet Sauvignon dry red wine using self-spraying fermentation tank werehigher than that using the vertical circulation spraying fermentation tank.Wine sensory qualities such as color,aroma and taste were also better than those fermented in vertical ones.