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首页> 外文期刊>Ciencia Rural >The acidity in the vinification of Isabella, Cabernet Sauvignon, and Cabernet Franc red grapes
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The acidity in the vinification of Isabella, Cabernet Sauvignon, and Cabernet Franc red grapes

机译：伊莎贝拉，赤霞珠和赤霞珠法郎红葡萄酿造时的酸度

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摘要

The acidity is an important sensory characteristic of the wine, and influences stability and collor. The insolubility of tartaric acid in the vinification by salt forms can change the titratable acidity and the pH of wines. This work evaluated the acidity evolution during the vinification of Isabella, Cabernet Sauvignon, and Cabernet Franc varieties in the Serra Gaucha region. The wines were elaborated by the microvinification process in the 1995 vintage. The evolution of titratable acidity, pH, tartaric acid, and potassium were analyzed in five phases of winemaking: immediately after crushing, after cap removal, and after alcoholic fermentation, malolactic fermentation and tartrate stabilization. Results showed a different evolution of acidity parameters in the Isabella, as compared to Cabernet Sauvignon and Cabernet Franc varieties. The Isabella wine showed higher levels of titratable acidity and tartaric acid, and lower pH and potassium than Cabernet Sauvignon and Cabernet Franc wines.
机译：酸度是葡萄酒的重要感官特性，会影响稳定性和颜色。酒石酸在通过盐形式进行的酿造中的不溶性会改变葡萄酒的可滴定酸度和pH值。这项工作评估了Serra Gaucha地区伊莎贝拉，赤霞珠和赤霞珠品种酿造过程中酸度的演变。这些酒是通过1995年份的微酿造工艺精心制作的。在酿酒的五个阶段中分析了可滴定酸度，pH，酒石酸和钾的演变过程：压碎后，盖去除后以及酒精发酵，苹果酸乳酸发酵和酒石酸稳定之后。结果表明，与赤霞珠和赤霞珠品种相比，伊莎贝拉酸度参数的变化不同。与赤霞珠和赤霞珠葡萄酒相比，伊莎贝拉葡萄酒的可滴定酸度和酒石酸含量更高，而pH和钾离子含量更低。

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