摘要
颜色已经成为消费者选择葡萄酒的主要考虑因素,而决定葡萄酒颜色品质的主要成分为多酚物质,尤其是花色苷.在葡萄酒酿造的环节中,浸渍是最为重要的提取过程,决定了白、桃红及红葡萄酒的不同类型.该文总结了葡萄酒的呈色基础,阐述了浸渍工艺中传统浸渍、热浸渍、冷浸渍、二氧化碳浸渍以及其他新兴的浸渍方法(酶浸渍、氮气浸渍、脉冲电场浸渍)对红葡萄酒感官品质的影响.
Abstract
Color has become a major factor for consumers to choose a wine,and the main components that determine the color quality of wine are polyphenols,especially anthocyanins.Among the steps of winemaking,maceration is the most important extraction process,which determines the different types of white,rose and red wine.The coloration basis of wine was summarized,and the effects of macerationprocess such as traditional maceration,hot maceration,cold maceration,carbon dioxide maceration,and other merging maceration methods(enzyme maceration,nitrogen macer-ation,pulse electric field maceration)on the sensory quality of red wine were clarified.
基金项目
宁夏回族自治区重点研发计划(2022BBF03018)
宁夏回族自治区重点研发计划(2021AAC02023)
宁夏回族自治区重点研发计划(2022AAC03438)
NETL
NSTL
维普
万方数据