2种发酵罐对赤霞珠干红葡萄酒发酵品质的影响

目的]研究酿造高质量赤霞珠干红葡萄酒的关键容器。方法]采用锥筒冷带发酵罐和立式夹发酵罐,研究2种发酵罐对赤霞珠干红葡萄酒发酵品质的影响。结果]2种发酵罐都能正常完成酒精发酵过程,发酵曲线呈"慢-快-慢"的正常模式,在发酵旺盛期,锥筒冷带发酵罐的控温效果明显优于立式夹套发酵罐。2种发酵罐中的葡萄汁在发酵过程中有机酸的变化规律基本一致,差异不明显。2种发酵罐在开始浸渍发酵的前8 d,总酚、单宁、总花色素苷含量都迅速增加。在整个发酵期内,总酚、单宁的含量与浸渍时间呈正相关,而前8 d,总花色素苷的含量与浸渍时间呈正相关。在发酵过程中锥筒冷带发酵罐对总酚、单宁、总花色素苷浸提效果明显优于立式夹套发酵罐。原酒、陈酿酒在酒精度、干浸出物、总酚、单宁、总花色素苷指标上,锥筒冷带发酵罐均优于立式夹套发酵罐,更具有陈酿潜力。2种发酵罐所酿造葡萄酒的品质均为"优秀",但锥筒冷带发酵罐所得酒在外观、香气、口味和典型性方面均优于立式夹套发酵罐。结论]各酒庄应根据产品市场定位、生产规模、资金实力等具体情况,合理搭配2种罐体的比例。

Influence of Two Kinds of Fermentation Tank on the Fermentation Quality on Cabernet Sauvignon Wine

Objective] The aim was to explore key tank for brewing high quality Cabernet Sauvignon wine.Method] By using cone-cold strip and vertical-jacke fermentation tank, the fermentation quality of Cabernet Sauvignon wine two kinds of fermentation tank was studied. Result] The results showed that the process of alcohol fermentation can normally complete in the two kinds of fermentation tanks, in which the fermentation curves showed the normal mode of "slow fast slow", but in the fastest growth period, the effect of temperature control in the cone-cold strip fermentation tank is obviously better than that in the vertical-jacket fermentation tank.The changes of organic acids in the fer-mentation process of two kinds of fermentation tanks were basically the same and no significant differences.The amount of total phenols, tan-nins and total anthocyan were increased rapidly in the first 8 days of two kinds of fermentation tanks.During the whole fermentation period, the amount of total phenols and tannins was positively correlated with the maceration time , but in the first 8 days, the total anthocyan content was positively correlated with maceration time.Along with the fermentation process, the extraction efficiency of total phenols, tannin and total an-thocyan in the cone-cold strip fermentation tank was significantly higher than that in the vertical-jacket fermentation tank.The alcohol, dry ex-tract, total phenols, tannin and total anthocyan contents of brut wine and natural aging wine fermented in the cone-cold strip fermentation tank, with more aging potentiality, were better than that in the vertical-jacket fermentation tank.The quality of the wine made in the two kinds of fer-mentation tanks are "excellent", but the appearance, aroma, taste and typical of the wine made in the cone-cold strip fermentation tank were better than that in the vertical-jacket fermentation tank. Conclusion] The proportion of two kinds of fermentation tank should be allocated ra-tionally according to products market positioning, production scale, capital power and so on.