CHEN Qing,SHAN Shouming,BAO Minhu,et al.Effect of Berry Maturity and Impregnation Time on Fermentation Charateristics of ‘Beihong’ Grape Wine[J].Northern Horticulture,2016,40(15):127-130.[doi:10.11937/bfyy.201615031]
浆果成熟度和浸渍时间对“北红”葡萄酒发酵特性的影响
- Title:
- Effect of Berry Maturity and Impregnation Time on Fermentation Charateristics of ‘Beihong’ Grape Wine
- Keywords:
- maturity; impregnation time; dry extract; wine
- 文献标志码:
- A
- 摘要:
- 以“北红”葡萄为试材，研究葡萄浆果成熟度(9月25日和10月10日)和浸渍时间（3 d和6 d）对葡萄酒发酵特性的影响。结果表明：延迟贺兰山东麓“北红”葡萄的采收期，显著提高了葡萄中可溶性总糖含量，花色苷和其它酚类物质含量也明显提高，可滴定酸含量显著降低;延长浸渍时间显著提高了葡萄酒的干浸出物含量，明显的提高了葡萄酒中总色素和酚类物质含量;因此，在贺兰山东麓，可通过适当延迟采收和延长浸渍时间来提高“北红”葡萄酒的品质。
- 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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备注/Memo
第一作者简介：陈青(1991-)，女，硕士研究生,研究方向为葡萄与葡萄酒学。E-mail：287283485@qq.com.责任作者：单守明(1975-)，男，博士，副教授，硕士生导师，现主要从事葡萄与葡萄酒学等研究工作。E-mail：fxssm@163.com.基金项目：宁夏农业综合开发土地治理科技推广资助项目(NTKJ20151002)；青铜峡市农业综合开发土地治理科技推广资助项目(QTXKJ151002)。