葡萄汁调制葡萄酒的质量评价

Q4 Agricultural and Biological Sciences

Indian Journal of Horticulture Pub Date : 2023-06-28 DOI:10.58993/ijh/2023.80.2.14

P. B. Tonge, R. M. Palghadmal, R. Kale, T P A Shabeer, R. Samarth, Ajay Sharma

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引用次数: 0

摘要

以长相思(Sauvignon Blanc, SB)和曼加里纳文(Manjari Naveen, MN)葡萄的纯汁和混合汁为原料制备葡萄酒。果汁按照计划混合，葡萄酒按照标准的酿造程序准备，并在两次货架后进行评估。葡萄酒的酒精含量从11.48%到12.75%不等。葡萄酒的酸度、挥发性酸度和pH值都在可接受的范围内。利用“GC×GC-TOF/MS”观察到的香气化合物主要与商业葡萄酒的香气有关。由T7 (SB-50% + MN 50%)制成的葡萄酒在总体可接受性方面获得了最高分(5分享乐量表中的4.7分)。在发酵前将长相思和曼佳里葡萄汁混合，可以提高葡萄酒的品质。然而，需要优化作物负荷，合适的砧木，收获时的成熟度等，通过采用合适的两个品种的果汁组合来利用芳香性。

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Quality evaluation of wines prepared by blending grape juices

An investigation was undertaken to prepare wines from the pure and blended juices of Sauvignon Blanc (SB) and Manjari Naveen (MN) grapes. Juices were blended according to plan, and wines were prepared following the standard vinification procedure and evaluated after two rackings. Alcohol in prepared wines ranged from 11.48 to 12.75 per cent. The acidity, volatile acidity, and pH of wines were within acceptable limits. Observed aroma compounds using ‘GC×GC-TOF/MS’ were mainly related to aroma notes in commercial wines. Wine prepared from T7 (SB-50% + MN 50%) attained a maximum score (4.7 out of 5 points hedonic scale) in overall acceptability. The wine quality got improved when the juices of Sauvignon Blanc and Manjari Naveen were blended before fermentation. However, there is a need to optimize crop load, suitable rootstock, maturity level at harvest, etc., for harnessing the aromatic nature by adopting a suitable juice combination of these two varieties.

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