|Table of Contents|

Influence of Elimination of Seeds in Different Fermentation Stages on Quality of ‘Cabernet Sauvignon’ Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年17
Page:
139-143
Research Field:
Publishing date:

Info

Title:
Influence of Elimination of Seeds in Different Fermentation Stages on Quality of ‘Cabernet Sauvignon’ Wine
Author(s):
GAO Yujie1; GE Di2; ZHANG Junxiang1; 2
1.College of Agriculture,Ningxia University,Yinchuan,Ningxia 750021;2.School of Enology,Ningxia University,Yinchuan,Ningxia 750021
Keywords:
‘Cabernet Sauvignon’; elimination of seeds; red wine; quality of the wine
PACS:
-
DOI:
10.11937/bfyy.20170753
Abstract:
The main variety ‘Cabernet Sauvignon’ from Ningxia Eastfoot of Helan Mountain were used as raw materials to make wine.The experiment used traditional wine-making method remove the seeds from a double sieve,to research the influences of different treatments(eliminated grape seeds respectively at early，middle，late stage of fermentation and kept grape seeds as control sample) on conventional physical and chemical indexes，quality indexes in wine.The results showed that various treatments had no significant difference on conventional physical and chemical indexes，softness index；various treatments influenced total phenol，tannin，total anthocyanin，chroma，gelatin index in wine，behaving as when the seed attending longer during fermentation，total phenol，tannin，total anthocyanin，chroma and gelatin index increased apparently.The hue indexes except for control sample had no significant difference.Combining tasting result，it showed that the wine from eliminated seed at the late stage got high structure，full body and good complexity.

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Last Update: 2017-09-29