| 几种浸渍方式对葡萄酒酒质影响探讨 |
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| 引用本文： | 成正龙,王千存,彭涛,潘涛. 几种浸渍方式对葡萄酒酒质影响探讨[J]. 中国酿造, 2012, 31(6): 150-152 |
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| 作者姓名： | 成正龙 王千存 彭涛 潘涛 |
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| 作者单位： | 1. 甘肃紫轩酒业有限公司,甘肃嘉峪关,735100
2. 甘肃省轻工研究院,甘肃兰州,730000 |
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| 摘 要： | 研究了冷浸渍、传统浸渍、冷浸渍结合热浸提3种不同浸渍方法在红葡萄酒酿造中应用.结果显示,发酵前冷浸渍与发酵后期热浸提相结合的浸提方式适宜嘉峪关地域气候特点、耗能低,适宜嘉峪关地域气候特点、耗能低,有利于葡萄果皮中酚类物质的浸出,且能够增强其葡萄酒果香,改善口感和色泽稳定性,有利于酿造陈酿型红葡萄酒.
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| 关 键 词： | 浸渍 葡萄酒 质量 |
Effects of different maceration methods on wine quality |
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| CHENG Zhenglong , WANG Qiancun , PENG Tao , PAN Tao. Effects of different maceration methods on wine quality[J]. China Brewing, 2012, 31(6): 150-152 |
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| Authors: | CHENG Zhenglong WANG Qiancun PENG Tao PAN Tao |
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| Affiliation: | t (l.Gansu Zixuan Wine Co., Ltd., Jiayuguan 735100, China; 2.Gansu Research Institute of Light Industry, Lanzhou 730000, China ) |
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| Abstract: | The different maceration techniques including cold maceration, traditional maceration, cold maceration combined with heat treatment were applied for the fermentation of Claret wine, respectively. The results showed that pre-fermentation cold maceration combined with after-fermentation heat treatment was suitable for Jiayuguan climate and helpful for phenol extraction from the peel, and it also could decrease energy consumption, in-crease Claret flavor and improve mouthfeel and colour stability. It was indicated that this maceration method was good for Claret brewing. |
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| Keywords: | maceration wine quality |
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