冷浸渍及单宁处理提升赤霞珠葡萄酒的品质

Quality Improvement of Cabernet Sauvignon Wine Treated by Cold Maceration and Tannin

摘要:

为研究冷浸渍及单宁处理对赤霞珠葡萄酒颜色稳定性的影响，以和硕产区赤霞珠葡萄酒为对象，通过发酵前赤霞珠葡萄冷浸渍（8 ℃下，4 d、8 d、12 d）及发酵过程中添加不同浓度的VR单宁（TANIN VR COLOR， 0.10、0.20、0.30 g/L）处理，对赤霞珠葡萄酒的基础理化指标、酚类物质以及CIELab颜色参数进行分析。研究发现，冷浸渍处理(4 d、8 d、12 d)与对照组相比总酸含量分别提升了17.63%、15.70%、26.96%，经过不同浓度(0.10、0.20、0.30 g/L)VR单宁处理的葡萄酒总酸含量分别增加了1.33%、16.74%、13.04%；随着冷浸渍时间的延长，葡萄酒中的单宁和总酚的含量有所增加，而花色苷含量在冷浸渍8 d时达到了最大值111.04 mg/L，添加0.20 g/L VR单宁的酒样单宁、总酚及总花色苷含量分别高于对照组28.40%、26.78%、25.42%；冷浸渍8 d的葡萄酒a*值和Cab值最高，分别为38.85和42.29，而添加了0.20 g/L VR单宁的葡萄酒b*值和Hab值与对照组相比分别降低了1.61%、1.84%。综合比较表明，冷浸渍8 d和添加0.20 g/L VR单宁的工艺处理可以有效地提升赤霞珠干红葡萄酒的颜色稳定性。

Abstract:

In order to study the effects of cold maceration and tannin treatment on the color stability of cabernet sauvignon wine, the cabernet sauvignon wine in the HeShuo production area was used as the research subject. The cabernet sauvignon grapes were subjected to cold maceration (8 ?C; 4 d, 8 d or 12 d) before fermentation, and VR tannin at different concentrations (TANIN VR COLOR; 0.10, 0.20, 0.30 g/L) were added during fermentation. The basic physicochemical indices, phenolic substances and CIELab color parameters of the resulting cabernet sauvignon wine were analyzed. The results showed that compared with the control group, the total acid content of the wine obtained after cold maceration for 4, 8 or 12 days increased by 17.63%, 15.70% and 26.96%, respectively. The total acid content of the wine treated with VR tannin at 0.10, 0.20 or 0.30 g/L increased by 1.33%, 16.74% and 13.04%, respectively. With the extension of cold maceration time, the contents of tannins and total phenolics in wine increased, with the content of anthocyanins reached the maximum (111.04 mg/L) for the wine obtained after 8-day cold maceration. The wine prepared with 20 g/L of added VR tannins had 28.40%, 26.78% and 25.42%, respectively, higher contents of tannins, total phenolics and total anthocyanins, compared with the control group. The a* and Cab values of the wine were the highest (38.85 and 42.29, respectively) for the wine obtained after 8-day cold maceration, while the b* and Hab values of the wine with 0.20 g/L of added VR tannin decreased by 1.61% and 1.84%, respectively, compared the control group. All the comparative analyses showed that cold maceration for 8 d and addition of 0.20 g/L VR tannin could effectively improve the color stability of cabernet sauvignon dry red wine.