皮汁分离发酵浸渍工艺对红葡萄酒理化指标及品质的影响OA

In response to the problems in the traditional maceration process of red wine production in the Helan Mountain's East Foothill Wine Region,such as the difficulty in balancing the maceration temperature and time,and the contradiction between the extraction efficiency of phenolic substances and the retention of fruit aroma,the peel and juice separation fermentation and maceration process was introduced.Using the Cabernet Sauvignon and Sauvignon Blanc grapes from the Ningxia Helan Mountain's East Foothill as raw materials,two types of processes were set up:traditional co-tank fermentation(control)and peel and juice separation fermentation(treatment).The focus was on studying the effects of macerating the separated grape peels at different temperatures(28 and 32℃)and different times(2 and 4 days)on the key physicochemical indicators of the final wine.The results showed that compared with the traditional process,the peel and juice separation maceration process could ensure the successful completion of alcoholic fermentation(residual sugar＜4.00 g/L,volatile acid＜0.4 g/L),and significantly increase the total acid,total phenolic content,tannin,anthocyanin content and color value of the two wines.This process achieved the low-temperature preservation of aroma in the grape juice fermentation and the high-efficiency extraction of the grape peels through physical separation,effectively solving the problem of difficult balance between structure and fruit aroma in the traditional process.Comprehensive comparison showed that the effect of Sauvignon Blanc was better when macerated at 28℃for 4 days,while Cabernet Sauvignon was more suitable for maceration at 32℃for 2 days.This study provided clear technical parameters and theoretical basis for optimizing the red wine production process in the Helan Mountain's East Foothill Region and improving product quality.