[1]高玉洁,葛迪,张军翔.“赤霞珠”发酵不同阶段去籽对葡萄酒品质的影响[J].北方园艺,2017,41(17):139-143.[doi:10.11937/bfyy.20170753]
　GAO Yujie,GE Di,ZHANG Junxiang.Influence of Elimination of Seeds in Different Fermentation Stages on Quality of ‘Cabernet Sauvignon’ Wine[J].Northern Horticulture,2017,41(17):139-143.[doi:10.11937/bfyy.20170753]
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“赤霞珠”发酵不同阶段去籽对葡萄酒品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第41卷 期数: 2017年17 页码: 139-143 栏目: 出版日期: 2017-09-15
Title:
Influence of Elimination of Seeds in Different Fermentation Stages on Quality of ‘Cabernet Sauvignon’ Wine
作者:
高玉洁1; 葛迪2; 张军翔1; 2
1.宁夏大学 农学院，宁夏 银川 750021;2.宁夏大学 葡萄酒学院，宁夏 银川 750021
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
关键词:
“赤霞珠”葡萄; 去籽; 红葡萄酒; 品质
Keywords:
‘Cabernet Sauvignon’; elimination of seeds; red wine; quality of the wine
DOI:
10.11937/bfyy.20170753
文献标志码:
A
摘要:
以宁夏贺兰山东麓主栽葡萄品种“赤霞珠”为试材，采用传统酿造工艺，双层筛网去籽，研究了不同去籽处理（早期去籽、中期去籽、后期去籽、以不去籽为对照）对葡萄酒理化性质和品质的影响。结果表明：不同处理条件下葡萄酒常规理化指标与柔和指数无显著性差异；不同处理对葡萄酒总酚、单宁、总花色苷、色度和明胶指数均产生影响，表现为葡萄籽参与发酵时间越长，葡萄酒中总酚、单宁、总花色苷、色度以及明胶指数越高；色调除对照外，其它处理无显著性差异。综合品评结果可知，发酵结束后去籽的葡萄酒品质最好、酒体结构感强、酒体饱满度及复杂度较好。
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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备注/Memo

第一作者简介：高玉洁（1989-），女，硕士研究生，研究方向为葡萄酒化学与酿造工艺。E-mail:125460820@qq.com.

责任作者：张军翔（1971-），男，博士，教授，现主要从事葡萄栽培与酿酒等研究工作。E-mail:zhangjunxiang@126.com.
基金项目：宁夏回族自治区重点研发计划重大资助项目（2016BZ06）。
收稿日期：2017-04-06

更新日期/Last Update: 2017-09-29