Effect of non-Saccharomyces cerevisiae combined with cold maceration on the quality of dry red wine
In order to improve the pigment instability of red wine in Xinjiang,using Cabernet Sauvignon grape as raw material to prepare dry red wine,by adding non-Saccharomyces CT 10(CA),cold maceration(CK-CM,CA-CM)at 8 ℃ for 5 d before alcoholic fermentation(AF)as treatment group,and using Saccharomyces cerevisiae alone as control group(CK).The physicochemical indexes,color parameters and phenolic substances of dry red wine were investigated,and the results were analyzed by principal component analysis(PCA).The results showed that compared with CK,the alcohol content,total sugar,volatile acid and free SO2 in CA,CK-CM and CA-CM groups decreased,while total acid increased.In the fermenta-tion stage,the chromaticity,wine color,polymeric pigment and total pigment of 4 groups of dry red wine increased,while the hue decreased.The con-tents of total phenols,total flavonoids and total anthocyanins were all increased,while the contents of tannin were first increased and then decreased.In CA-CM group,the colorimetry,wine color,polymerization pigment,total pigment(absorbance A520nm),total phenols,total flavonoids,tannins and total anthocyanins contents were the highest and the hue was the lowest at the end of AF.It could effectively enhance the stability of wine color and improve the color quality of dry red wine.The results of PCA showed that the four groups of dry red wines could be distinguished effectively.CA-CM treatment had positive relation with total acid,pH,phenolic substances and color of dry red wine,which effectively increased the content of phenolic substances and enhanced the color of wine.
NETL
NSTL
万方数据
