宁夏甘城子小产区梅鹿辄葡萄酒品质提升的研究
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摘要
为提升甘城子小产区梅鹿辄葡萄酒的品质,针对影响其质量的四个关键点(分选方式、发酵容器、冷浸渍、循环方式)进行研究。以宁夏甘城子小产区梅鹿辄葡萄为原料,分别进行粒选及穗选,随后对原料进行96 h冷浸渍处理,分别在5 m~3小型发酵罐、50 m~3直式发酵罐和65 m~3嘉尼米德发酵罐中进行酒精发酵,并分别辅助人工压帽、酒泵循环、气体压帽3种循环方式。结果表明,粒选可使原料糖酸比提高至53.8;冷浸渍可提升葡萄酒的色度和单宁含量;5 m~3发酵罐配合人工压帽可增加葡萄酒单宁的细腻感。原料经粒选、96 h的冷浸渍后,在5 m~3发酵罐中进行发酵,并辅助人工压帽,按照上述工艺生产出的梅鹿辄葡萄酒果香浓郁,单宁口感细腻,感官评分为(90.3±5.2)分。
To improve the quality of Merlot wines manufactured in Ganchengzi region, four key points(grape sorting, fermentation tank, cold maceration, circulation way) of the production technology were studied. The raw material was Merlot grapes from Ganchengzi region in Ningxia and immediately separated in different ways: berry-selected and cluster-selected. The cold maceration treatment of raw materials lasted for 96 h before alcoholic fermentation. Three kinds of industrial scale tank, manual pumping over tank(5 m~3 tank), automatic pumping over tank(50 m~3 Red fermenter)and CO_2 pumping over tank(65 m~3 Ganimede tank) were applied for alcoholic fermentation. The results showed that berry-selection could improve the quality of merlot grapes, and the sugar and acid ratio were increased to 53.8, the pre-fermentative cold maceration treatment could improve the wine color tint and tannin content, and the tannin was enhanced by the manual pumping over in 5 m~3 tank. Finally, after grape sorting, 96 h cold maceration, 5 m~3 tank fermentation, the wine made by the above production technology had strong fragrance and smooth feeling, and the sensory score was(90.3±5.2).
To improve the quality of Merlot wines manufactured in Ganchengzi region, four key points(grape sorting, fermentation tank, cold maceration, circulation way) of the production technology were studied. The raw material was Merlot grapes from Ganchengzi region in Ningxia and immediately separated in different ways: berry-selected and cluster-selected. The cold maceration treatment of raw materials lasted for 96 h before alcoholic fermentation. Three kinds of industrial scale tank, manual pumping over tank(5 m~3 tank), automatic pumping over tank(50 m~3 Red fermenter)and CO_2 pumping over tank(65 m~3 Ganimede tank) were applied for alcoholic fermentation. The results showed that berry-selection could improve the quality of merlot grapes, and the sugar and acid ratio were increased to 53.8, the pre-fermentative cold maceration treatment could improve the wine color tint and tannin content, and the tannin was enhanced by the manual pumping over in 5 m~3 tank. Finally, after grape sorting, 96 h cold maceration, 5 m~3 tank fermentation, the wine made by the above production technology had strong fragrance and smooth feeling, and the sensory score was(90.3±5.2).
引文
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[22]PENG B,LI F,CUI L,et al.Effects of fermentation temperature on key aroma compounds and sensory properties of apple wine[J].J Food Sci,2015,80(12):S2937-S2943.
[2]王丽娜.宁夏产区酿酒葡萄品质与葡萄酒质量的研究[D].杨凌:西北农林科技大学,2011.
[3]杨丽.宁夏青铜峡地区酿酒葡萄成熟指标体系的初步研究[D].杨凌:西北农林科技大学,2015.
[4]康俊杰.酿酒葡萄品质监控与优质葡萄酒的酿造[D].石家庄:河北科技大学,2011.
[5]李华.葡萄酒工艺学[M].北京:科学出版社,2007:38-52.
[6]王丽娜,张振文.2009年宁夏产区主栽酿酒葡萄果实品质的研究[J].北方园艺,2011(3):4-8.
[7]缪成鹏,张晖,杨晓雁,等.可同化氮含量对赤霞珠葡萄酒发酵和香气成分的影响[J].中国酿造,2015,34(1):131-136.
[8]吴婷,王建春,张瑜,等.酿酒葡萄“梅洛”在新疆哈密地区的引种栽培及酿酒特性[J].北方园艺,2014(23):201-202.
[9]彭德华.影响葡萄酒质量的主要因素分析[J].中外葡萄与葡萄酒,2004(5):40-44.
[10]蔡建.发酵前处理工艺对天山北麓‘赤霞珠’葡萄酒香气改良研究[D].北京:中国农业大学,2014.
[11]GONZ LEZ-NEVES G,FAVRE G,GIL G,et al.Effect of cold pre-fermentative maceration on the color and composition of young red wines cv.Tannat[J].J Food Sci Technol,2015,52(6):3449-3457.
[12]DE SANTIS D,FRANGIPANE M.Effect of pre-fermentative cold maceration on the aroma and phenolic profiles of a merlot red wine[J].Ita J Food Sci,2010,22(1):47-54.
[13]吴春杰,兰圆圆,李长征,等.冷浸渍工艺在我国不同葡萄酒产区的应用效果分析[J].中国食品学报,2014(11):229-236.
[14]GONZ LEZ-NEVES G,GIL G,FAVRE G,et al.Influence of winemaking procedure and grape variety on the colour and composition of young red wines[J].South Afr J Enol Viti,2013,34(1):138-146.
[15]FANG Y,QIAN M C.Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities[J].J Agr Food Chem,2006,54(22):8567-8573.
[16]CONDE C,SILVA P,FONTES N,et al.Biochemical changes throughout grape berry development and fruit and wine quality[J].Structure,2007,1(1):1-22.
[17]AKIN H,BRANDAM C,MEYER X-M,et al.A model for p H determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae[J].Chem Eng Process,2008,47(11):1986-1993.
[18]RIOU V,VERNHET A,DOCO T,et al.Aggregation of grape seed tannins in model wine-effect of wine polysaccharides[J].Food Hydrocolloid,2002,16(1):17-23.
[19]杨晓雁,袁春龙,张晖,等.酒度,总酸,p H值以及饮用温度对干红葡萄酒涩味的影响[J].食品科学,2014,35(21):118-123.
[20]郭敏瑞,南立军,程少波,等.果梗在梅鹿辄干红葡萄酒酿造中的作用[J].中国酿造,2015,34(9):58-61.
[21]王建钧,李志平.干红葡萄酒发酵工艺的探讨[J].中外葡萄与葡萄酒,2002(5):59-61.
[22]PENG B,LI F,CUI L,et al.Effects of fermentation temperature on key aroma compounds and sensory properties of apple wine[J].J Food Sci,2015,80(12):S2937-S2943.