Effect of non-Saccharomyceson the quality of dry red wine
The wine brewed with grape from various production areas of Xinjiang has the problem of imbalanced sugar and acid in taste.Choosing to add non-Saccharomyces to regulate acidity is an improvement method.In this study,using fresh grape variety Hutai No.8 as raw material,the dry red wine was brewed by mixed-strain fermentation of three different types of non-Saccharomyces strains(NS-D,PL09,CT10)and Saccharomyces cerevisiae CECA.Using the wine brewed by S.cerevisiae CECA alone as the control(CK),the effect of non-Saccharomyces on the quality of dry red wine was analyzed.The results showed that compared with the CK group at the end of alcohol fermentation,the alcohol content,total sugar,volatile acid,pH,free SO2 and total SO2 contents in non-Saccharomyces CT10 treatment group decreased by 9.84%,28.85%,51.92%,2.30%,28.55%and 32.31%,respectively,and the reducing sugar,total acid content,chromaticity,L* and b* increased by 3.96%,57.88%,2.49%,8.51%and 9.77%,respectively.After aging 14 d,compared with the CK group,the total phenols and tannins contents increased by 64.91%and 40.03%,respectively,with significant differences(P＜0.05).The sensory score of the non-Saccharomyces CT10 treatment group was the highest,which was 86.70 points.In summary,non-Saccharomyces CT10 could increase the acidity of wine and had the optimal acid enhancing ability,enhancing the color of wine and improving its quality.
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