不同浸渍工艺对夏黑葡萄醪理化指标及颜色的影响

以热浸渍法、冷浸渍法、常温浸渍法为基础，通过部分添加不同浓度的二氧化硫和果胶酶，探究不同浸渍工艺对葡萄醪中单宁、总酚含量、pH值、色度、色调等指标的影响。结果表明，冷浸渍法（浸渍温度4 ℃、二氧化硫添加量50 mg/L、浸渍时间13 h）浸提时，葡萄醪中单宁含量6.884 mg/L，总酚含量122.332 mg/L，pH值3.85，色调最低，色度最高；常温浸渍法（浸渍温度20 ℃、二氧化硫添加量50 mg/L、浸渍时间13 h）浸提时，葡萄醪中单宁含量7.612 mg/L，总酚含量134.756 mg/L，pH值3.85，色调最低，色度最高；热浸渍法（浸提温度80 ℃，浸渍时间100 min）浸提时，葡萄醪中单宁含量23.451 mg/L，总酚含量264.688 mg/L，pH值3.43，色调最低，色度最高。

Effect of different maceration techniques on the physicochemical indexes and color of summer black grape

On the basis of hot maceration, cold maceration and room temperature maceration, the effects of different maceration processes on tannin, total phenol content, pH value, chroma and hue in grape mash were investigated by adding different concentrations of sulfur dioxide and pectinase. The results showed that the tannin content in the grape mash was 6.884 mg/L, the total phenol content was 122.332 mg/L, the pH value was 3.85, the hue was the lowest and the chroma was the highest in the cold maceration method (dipping temperature 4 ℃, sulfur dioxide addition 50 mg/L, maceration time 13 h). In the normal temperature maceration method (maceration temperature 20 ℃, sulfur dioxide addition 50 mg/L, maceration time 13 h), the tannin content in the grape mash was 7.612 mg/L, the total phenol content was 134.756 mg/L, the pH value was 3.85, and the hue was the lowest and the hue was highest. In the hot maceration method (extraction temperature 80 ℃, immersion time 100 min), the tannin content in the grape mash was 23.451 mg/L, the total phenol content was 264.688 mg/L, the pH value was 3.43, the hue was the lowest and the chroma was the highest.