分流取汁发酵对紫秋葡萄酒品质及挥发性香气的影响OA

To enhance the quality of Vitis davidii wine,using Ziqiu grape as the raw material and Saccharomyces cerevisiae JP2 as the fermentation strain,the V.davidii wine was prepared using a juice-separated(saignee)fermentation method,and the effects of different juice separation ratios(0%,10%,15%,20%,25%,30%,35%)on the basic physicochemical indicators,phenolic compounds,sensory quality,and volatile flavor components of wine were investigated.The results indicated that the optimal juice-separated ratio for V.davidii wine fermentation was 30%.Under the condition,the total sugar content of wine was 3.52 g/L,the total acid content was 7.67 g/L,and the alcohol content was 12.70%,classifying it as a dry red wine.Compared to wine produced without juice separation,the total phenol,proanthocyanidin,anthocyanin,total flavonoid,and tannin contents increased by 28.02%,81.65%,66.38%,47.75%,and 208.68%,respectively.Both red and yellow chroma increased,resulting in higher color saturation and a larger color difference,presenting a brick red color.The aroma became more intense,and the wine body and taste were more harmonious.The contents of esters,alcohols,acids,aldehydes and ketones,and other substances increased by 37.86%,9.45%,7.92%,44.14%,and 135.77%,respectively.There were 12 volatile aroma compounds with an odor activity value(OAV)>1,among which ethyl caproate,isoamyl acetate,ethyl caprylate,ethyl decanoate,and eugenol were all present in higher concentrations in wine produced with juice separation 30%than the juice without separation.In summary,juice-separated fermentation can enhance the quality of Ziqiu grape wine.