|Table of Contents|

Effect of Low Temperature Maceration Technique on Quality of  Low Alcohol Rose ‘Muscat hamburg’ Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年15
Page:
103-108
Research Field:
Publishing date:

Info

Title:
Effect of Low Temperature Maceration Technique on Quality of  Low Alcohol Rose ‘Muscat hamburg’ Wine
Author(s):
CUI Yan1; LYU Wen2; YIN Jitai2; FU Rongxia1
(1.Department of Food Science and Bio-Eningeering,Tianjin Agricultural University/Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384;2.Sino-French Joint-venture Dynasty Winery Co.Ltd.,Tianjin 300402)
Keywords:
cold maceration; low alcohol wine; ‘Muscat hamburg’ grape; aroma compounds
PACS:
-
DOI:
10.11937/bfyy.20163238
Abstract:
The ‘Muscat hamburg’ grapes from Tianjin Hangu region were used as raw materials to brew low alcohol rose wine.And the different maceration temperatures(2 ℃，6 ℃ and 10 ℃)and times(24 hours，48 hours and 72 hours)were carried out to investigate influence of cold maceration treatment on the quality of the wines,and aroma compounds were determined by SPME-GC/MS.The results showed that the physico-chemical indexes and sensory evaluation of the wines macerated at 6 ℃ for 48 hours were obviously better than the other groups.The low alcohol wine had light pink color,rich fruit aroma,fresh and balance taste,long after-taste and typical ‘Muscat hamburg’ grape variety flavor.A total of 22 aroma compounds were quantified,and cold maceration treatment samples showed obvious increase in total volatile compounds contents,which endowed the wine with more fresh fruits and flower aroma,and remedied the deficiency of wine aroma and flavor caused by low alcohol fermentation in some extent.In general,short cold maceration could improve the quality of the low alcohol rose ‘Muscat hamburg’ wines.

References:

 

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Last Update: 2017-08-04