不浸冷后不浸作为替代酿酒技术：西拉和黑比诺葡萄酒的单宁提取和色素组成

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

South African Journal of Enology and Viticulture Pub Date : 2020-04-07 DOI:10.21548/41-1-3541

R. Chittenden, P. King

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引用次数: 0

摘要

使用Syrah（2015）和Pinot Noir（2016）对三种不同的盖帽管理浸渍技术进行了比较。对照组，传统浸渍（TM），每天两次浸渍15天，将总浸渍与无浸渍（NP）试验和冷浸渍后无浸渍（CM）试验进行比较。使用AWRI WineCloudTM对浸渍期间和浸渍后的总酚类、单宁和色素提取物进行了比较。两个品种都有差异。与NP和TM试验相比，黑比诺葡萄酒CM试验的提取物含量更高，颜色也更稳定。而对于西拉葡萄酒，与TM试验相比，CM试验和NP试验都显示出更高的总酚、单宁和色素提取物，随着时间的推移，颜色更稳定。

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No Plunging and Cold Maceration followed by No Plunging as Alternative Winemaking Techniques: Tannin Extraction and Pigment Composition of Syrah and Pinot Noir Wines

Three different cap management maceration techniques were compared using Syrah (2015) and Pinot Noir (2016). The control, Traditional maceration (TM), of two plunges per day for 15 days total maceration was compared with a No Plunge (NP) trial and a Cold Maceration followed by No Plunge (CM) trial. Total phenolic, tannin and colour extractions were compared during and post maceration using the AWRI WineCloudTM. Differences were noted for both varieties. The Pinot Noir wine CM trial developed higher extractions and more stable colour over time compared with the NP and TM trials. Whereas with the Syrah wine, both the CM and NP trials displayed higher total phenolic, tannin and colour extractions with more stable colour over time compared with the TM trial.

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来源期刊

South African Journal of Enology and Viticulture 工程技术-食品科技

CiteScore

2.50

自引率

7.70%

发文量

审稿时长

>36 weeks

期刊介绍： The South African Journal of Enology and Viticulture (SAJEV) publishes full-length original Research Papers, Research Notes and Review Papers on all subjects related to enology and viticulture. The SAJEV does not accept articles published in, or submitted to, other journals.