摘要
选用北京地区3种不同品种的葡萄,采用MC法酿造干红葡萄酒,与传统工艺进行对比,同时将在不同浸渍时间内的葡萄酒颜色特征进行比较,进行颜色特征及感官指标测定、分析。结果表明,用MC法酿造出的干红葡萄酒颜色特征发生变化,使得葡萄酒澄清透明呈鲜红色,色泽鲜艳,柔和爽口、优雅协调且风格突出;在30℃时,赤霞珠和品丽珠用CO2浸渍8d,梅鹿辄浸渍9d获得的综合效果最好。
Three different varieties of grapes were used to produce dry red wine by maceration carbonique in Beijing region. And the wine was compared with wine produced by traditional technique,as well as wine color feature comparison at different immersion time, color characteristics and sensory parameters were measured. The results showed that dry red wine color characteristics brewed by maceration carbonique change, making the wine clear and transparent, bright red, bright color, soft and tasty, elegant coordination and outstanding style. At 30 ℃, there was the best effect in general for cabernet sauvignon and cabernet franc with maceration carbonique 8 days, merlot dipping 9 days.
出处
《食品与机械》
CSCD
北大核心
2013年第5期26-28,共3页
Food and Machinery
基金
北京农业职业学院技术研发与示范推广基金项目(编号:XY-YF-11-15)
关键词
二氧化碳浸渍
干红葡萄酒
颜色特征
感官特性
maceration carbonique
dry red wine
colour features
organoleptic character
