不同酒帽管理方式对干红葡萄酒理化指标和感官质量的影响

以赤霞珠、梅洛为原料制备干红葡萄酒，探究带皮发酵期间压帽法和浸入法两种不同的酒帽管理方式对葡萄酒发酵和其基础理化指标、感官质量的影响。结果表明，采用压帽法、浸入法的组别发酵速率存在差异，发酵终产物总酚含量分别为641.17～836.17 g/L、722.00～883.67 g/L，总花色苷含量分别为130.98～210.70 g/L、172.72～259.45 g/L，b*值（黄化程度）分别为27.52～35.78、35.23～36.77。对于梅洛葡萄酒，浸入法在发酵中后期对提升酒中总酚、总花色苷含量方面发挥重要作用，但这一优势在赤霞珠葡萄浸渍过程中并不明显。感官评价结果表明，浸入法可显著提升赤霞珠葡萄酒口感复杂度和梅洛葡萄酒余味持久度。

Effect of different cap management methods on the physicochemical indexes and sensory quality of dry red wine

Cabernet Sauvignon and Merlot were used to prepared of dry red wine, the effects of different cap management methods including punch down method and submerged method on wines during fermentation with peel and its basic physical and chemical indexes and sensory quality were explored. The results showed that there were differences in the fermentation rate between punch down method and submerged method. The total phenol content of the wine was 641.17- 836.17 g/L and 722.00-883.67 g/L, respectively, the total anthocyanin content was 130.98-210.70 g/L and 172.72-259.45 g/L, respectively, and the b* value (yellowness) was 27.52-35.78 and 35.23-36.77, respectively. For Merlot wines, the submerged method was advantageous in enhancing the total phenol and total anthocyanin content of the wine in the middle and late stages of fermentation, but the advantage was not evident during the impregnation of Cabernet Sauvignon. The sensory evaluation showed that the submerged method could significantly enhance the taste complexity of Cabernet Sauvignon wines and aftertaste persistence of Merlot wines.