|Table of Contents|

Effect of Berry Maturity and Impregnation Time on Fermentation Charateristics of ‘Beihong’ Grape Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年15
Page:
127-130
Research Field:
Publishing date:

Info

Title:
Effect of Berry Maturity and Impregnation Time on Fermentation Charateristics of ‘Beihong’ Grape Wine
Author(s):
CHEN QingSHAN ShoumingBAO MinhuMAI LingPING JichengLIU Chengmin
(Ningxia Institute of Grape and Wine,Ningxia University,Ningxia,Yinchuan 750021)
Keywords:
maturityimpregnation timedry extractwine
PACS:
-
DOI:
10.11937/bfyy.201615031
Abstract:
Taking ‘Beihong’ grapevine as material,the effect of the berry maturity(25th September and 10th October)and impregnation time(3 days and 6 days)on fermentation characteristics was studied.The results showed that delayed harvest time in eastern foot of Helan moutain,the content of total soluble sugar was significantly increased,and the titratable acid content was significantly decreased,the content of anthocyanin and phenolic were also increased.Prolonged impregnation time significantly increased wine dry extract content,the content of total pigment and phenolic were also increased.So,suitable harvest time and impregnation time could significantly improved ‘Beihong’ wine quality.

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Last Update: 2016-08-29