不同单宁提升赤霞珠干红葡萄酒品质的比较分析

本研究以新疆石河子产区所种植的赤霞珠葡萄为实验原料，通过在酒精发酵前分别以两种不同浓度（200 mg/L、400 mg/L）添加4种不同种类的单宁（橡木单宁、缩合单宁、葡萄单宁、鞣花单宁），探究4种不同种类的单宁在不同添加量下对新疆产区红葡萄酒色泽及口感的影响。结果表明：当所有单宁的添加量在200 mg/L时，葡萄酒的色泽都有所提升，其中添加缩合单宁200 mg/L时，效果最为明显，色度值为21.52，该处理下葡萄酒的色度高出对照组27.25%，且随着陈酿进行到6个月时，添加缩合单宁200 mg/L的葡萄酒色度依然最高，色度值为24.38，且色泽稳定性较好，酒体呈现深宝石红色，香气较浓郁，带有甘草香。实验表明单宁的添加可以改善葡萄酒陈酿后的色泽稳定性，同时使得香气更加浓郁。该实验为新疆石河子产区的实际生产提供理论依据。

Comparison of Different Tannins for Improving the Quality of Cabernet Sauvignon Red Wine

In this study, Cabernet Sauvignon grapes grown in Shihezi production area of Xinjiang were used as the experimental raw materials. Four different types of tannins (oak tannin, condensed tannin, grape tannin, ellagitannin) were added at two different concentrations (200 mg/L, 400 mg/L) before alcohol fermentation, to investigate the effects of the four tannins at different doses on the color and taste of red wines produced in Xinjiang. The results show that when the tannin was added at 200 mg/L, the wine color was improved, in particular, the influence of condensed tannin at 200 mg/L was the greatest leading to a color value of 21.52. Under the same conditions, the chroma was 27.25% higher than that of the control group, and with the aging process progressing to 6 months, adding condensed tannin at 200 mg/L led to the highest chroma (chroma value 24.38), higher color stability (body color: dark ruby red), and relatively intense aroma with a licorice fragrance. Experimental results showed that the addition of tannins could improve the color stability of the wine after aging, while making the aroma more intense. This experiment provides a theoretical basis for actual wine production in the Shihezi production area of Xinjiang.