[Objective] To study the influence of physicochemical index of Merlot wine by cold soaking time before fermentation.[Method] Taking the Merlot from Ningxia east areas of Helan mountain as test materials,the cold soaking time was set at 3 levels (4,6,8 d) at low temperature of 8 ～9 ℃,and physical and chemical indexes,aroma components and sensory quality were analyzed after the end of fermentation.[Result] The results showed that compared with the contrast,cold soaking can improve the extraction of phenolic substances and pigment substances in Merlot wine in different degrees.There was no significant difference in pH,total acid,alcohol content and total anthocyanin content after fermentation.After 6 days cold soaking,the total phenol content was no longer significantly increased.It can be used to the Merlot aroma analysis,the content of alcohols and the relative content of esters increased first and then decreased with the increase of cold soaking time,which were highest in the 6 days.The acid content increased with the increase of cold soaking time.[Conclusion] Combined with the evaluation results,it was concluded that after 6 days cold dipping,the wine structure of Merlot wine was strong,wine plumpness and complexity were good,and it had the potential of aging and ripening,for Merlot,cold maceration is the best time for 6 days.%[目的]研究梅鹿辄葡萄酒发酵前冷浸渍时间对葡萄酒理化指标的影响.[方法]选取宁夏贺兰山东麓产区的梅鹿辄为试验材料,在低温8～9℃下,冷浸渍时间设定3个水平(4、6、8d),发酵浸渍结束后分析理化指标、香气成分、感官质量.[结果]与对照相比,不同冷浸渍时间处理均能不同程度地提高梅鹿辄葡萄酒酚类物质和色素物质的浸提含量.发酵浸渍结束后各处理pH、总酸、酒精度、总花色苷含量无明显差异,冷浸渍6d后总酚含量不再明显增加.通过对梅鹿辄葡萄酒香气分析可得醇类物质和酯类物质随着冷浸渍时间的延长呈现先升高后降低的趋势,冷浸渍6d酒中含量最高;有机酸类化合物的含量随浸渍时间的延长而逐渐升高.[结论]结合品评结果得出,冷浸渍6d的梅鹿辄葡萄酒酒体结构感强、饱满度及复杂度较好,且有陈酿熟化的潜力.冷浸渍6d为加工梅鹿辄葡萄酒最适宜的时间.
展开▼
