发酵前热浸渍工艺对干红葡萄酒质量的影响

通过几个微酿试验研究了发酵前对葡萄原料进行热浸渍、且不添加SO2的酿造工艺对赤霞珠葡萄酒质量的影响。研究的主要参数是浸渍温度和时间。结果表明:与对照工艺(不进行热浸渍、且添加SO2)相比,发酵前热浸渍各处理(60℃和70℃分别浸渍6、12和24h)可提高葡萄汁的含糖量,降低含酸量;葡萄经发酵前热浸渍处理后,能正常的进行酒精发酵,可缩短酒精发酵时间;获得的新鲜葡萄酒颜色更深,结构感强,总酚含量显著提高(p<0.01)。热浸渍参数为60℃热浸渍6～24h或70℃下热浸渍6～12h的浸渍效果好。

Red Winemaking by Thermomaceration before Fermentation

In the paper, several microvinification trials were conducted with Cabernet Sauvignon to assess effects of pre- fermentation thermomaceration with no SO2 addition on red wine, and a wine control was made by adding SO2 and no thermomaceration vinification. The main parameters studied were the heating temperature (60℃ and 70℃)and the length of pre- fermentation thermomaceration (6, 12 and 24h).The results showed that the pre-fermentation thermomaceration increases the reducing sugar obviously and reduces the total acid contents in the grape must. After thermomaceration, the grape materials ferment smoothly. The wines obtained by this technique show considerably better color and higher phenol than the corresponding control wines. Pre-fermentation heating at a temperature of 60℃ lasting from 6 to 24h or 70℃lasting from 6 to 12h has good effects on the quality of red wine.