冷浸渍时间和发酵温度对西拉桃红葡萄酒品质的影响

Effect of cold maceration time and fermentation temperature on the quality of Syrah roséwines

为提高桃红葡萄酒品质及颜色稳定性,该研究以西拉酿酒葡萄为原料,采用低温浸渍工艺与分汁法酿造桃红葡萄酒,探究浸渍时间、发酵温度对西拉甜型桃红葡萄酒品质的影响。对葡萄酒理化指标、酚类物质、色泽指标进行测定,并通过主成分分析(PCA)、相关性分析进行综合评价。结果表明,延长浸渍时间能有效提高酚类物质含量,而长时间的浸渍会加深葡萄酒颜色,浸渍16 h后酒体颜色较为理想,呈玫瑰红色,色泽鲜艳稳定。较高的发酵温度会影响花色苷类物质的稳定性从而导致酒体颜色的改变,12℃发酵条件下酒体颜色较为稳定但会相对延长发酵周期。综上,相对于对照组(CK),12℃浸渍16 h,于16℃发酵的条件可以满足桃红葡萄酒对酚类物质含量及颜色的需求,可应用于优质桃红葡萄酒生产实践中。

In order to improve the quality and color stability of roséwine,using Syrah wine grapes as raw material,and roséwine was brewed by low temperature maceration process with split juice method.Effects of maceration time and fermentation temperature on the quality of Syrah sweet roséwine were investigated.The physicochemical indexes,phenolic substances and color indexes were measured and comprehensive evaluation was carried out by principal component analysis and correlation analysis.The results showed that the extended maceration time could effectively increase the phenolic content,while the long maceration time would deepen the color of wine.After soaking for 16 h,the wine color was ideal with rose-red,bright and stable.The higher fermentation temperature would affect the anthocyanins stability and lead to the wine color change,and the wine color was more stable but the fermentation period was prolonged under 12℃fermentation conditions.In conclusion,compared with the control group,the conditions of maceration at 12℃for 16 h and fermentation at 16℃could meet the demand of roséwine for phenolic substance content and color,which could be applied in the production practice of high-quality roséwine.