【作者】 王西锐；

【导师】 王华；

【作者基本信息】 西北农林科技大学 ， 果树学， 2002， 硕士

【摘要】 本文采用CO₂浸渍发酵法与传统发酵法，以及酒精发酵后进行苹果酸—乳酸发酵与不进行苹果酸-乳酸发酵对比的方法，从总酸、苹果酸、pH值、色素、丹宁、总酚及口感变化几个方面，研究了CO₂浸渍发酵法对中国葡萄属野生种毛（黑）葡萄、山葡萄及原料质量较差的欧洲种赤霞珠葡萄酒品质的影响，对利用CO₂浸渍发酵法提高有缺陷原料葡萄酒品质的可能性进行了探讨。 结果表明：与传统发酵法相比，CO₂浸渍发酵法明显降低葡萄酒总酸及苹果酸含量，pH值显著上升，酚类、色素浸出减少；经CO₂浸渍发酵后，酒体酸度降低，口感变得柔和，协调性增加，口感质量与对照相比得到明显改善。结果还表明，CO₂浸渍发酵结束后，再继续进行苹果酸-乳酸发酵，葡萄酒口感质量可以得到进一步改善。野生葡萄经传统酒精发酵唐继续进行苹果酸-乳酸发酵,口感质量提高,但苹果酸-乳酸发酵进程缓慢。CO₂浸渍发酵能促进苹果酸-乳酸发酵。 感官品评结果表明，野生毛（黑）葡萄、山葡萄经CO₂浸渍发酵法酿制的葡萄酒协调性好，有花、果香气；对照酒口感酸涩，生青味突出。CO₂浸渍发酵法酿制的赤霞珠葡萄酒口感柔和，香气纯正。 通过分析，认为CO₂浸渍发酵工艺适宜于含酸量高、含糖量低的野主葡萄酿酒；CO₂浸渍发酵法可以提高有缺陷原料的葡萄酒的质量。 CO₂浸渍发酵法酿制野生葡萄酒的工艺为：更多还原

【Abstract】 1 In this paper, several microvinification experiments were conducted with cabernet sauvignon and two wild grapes by carbonic maceration ,traditional vinification, malolactic fermentation and non - malolactic fermentation.According to the analysis of total acid, malate, pH, anthocyanillins, tannin, total phenols and organoleptic change in wine, the influence of carbonic maceration on the qualities of cabernet sauvignon and two wild grapes wines were studied. In addition, this paper discussed the possibility of improving the quality of wine from imperfect grapes.The results showed that carbonic maceration increased the pH obviously and reduced the contents of total acid, malate, phenols and anthocyanillins in wine. After carbonic maceration, the wine gained lower acidity, smoother and harmonious taste. Moreover, the results indicated that the wine quality was further improved by continuing MLF after carbonic maceration. Its organoleptic quality was enhanced.Conducting MLF after traditional alcohol fermentation increased the wine quality, but the process was slower.The organoleptic evaluation indicated the two wild grapes by MC were more : harmonious and had flower and fruit aromas, while the tradition wine are raw and harsh. The smoothly taste and pure aroma presented in the cabernet sauvignon MC wineIn conclusion, carbonic maceration was more suitable for wild grapes wine - making due to the higher acidity of materials, carbonic maceration could increase the quality of wine from imperfect grapes. The technique of wild grapes wine - making by carbonic maceration was as follow:更多还原