Effect of different factors on the stability of grape skin pigment in alcoholic fermentation and aging process
The spectrophotometric method was used to study the effects of different alcoholicity, pH, SO2 concentration, temperature and light intensity on the stability of grape skin pigment (anthocyanin). The results showed that the anthocyanin extraction efficiency was better with alcoholicity between 10%and 13%(V/V) during alcoholic fermentation and the extraction efficiency decreased when the alcoholicity was 13%plus. The fermentation temperature should be controlled under 30℃, otherwise the color would fade with its structure destroyed by higher temperature. High SO2 concentration could cause discoloration, so the concentration should be controlled at about 50 mg/L. The wine should be kept away from light during aging or it could cause discoloration and wine body deteriorating. Environment temperature should be keep at 10~15℃and higher temperature would cause bleaching. The red wine color could be the best ruby red when pH between 2 and 4, while the wine would appear brown and grey green when pH over 4.
国家科技期刊平台
NSTL
万方数据
维普
