Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, China.
Food Chem. 2024 Mar 15;436:137730. doi: 10.1016/j.foodchem.2023.137730. Epub 2023 Oct 12.
To produce quality dry red wines with high-acidity grapes of Vitis amurensis, an experiment was designed to adjust pH during winemaking by adding KHCO at two time points and two pH levels in conjunction with malolactic fermentation (MLF). The organic acids and volatiles were detected by HPLC and GC-MS separately, combing with the color characteristic and sensory evaluation, we investigated the quality of V.amurensis wines under pH adjustment. Results showed that the pH adjustment weakened the wine color slightly but helped to initiate MLF. The low pH value of alcoholic fermentation favored the development of esters and higher alcohols. Higher pH levels promoted a sufficient MLF and enhanced the global aroma levels by 1.14-1.25 times, which led to higher sensory scores. In conclusion, KHCO addition and MLF improved the quality of V. amurensis dry red wines, chemical addition after alcoholic fermentation was more effective for cold regions.
为了利用山葡萄酿造高品质的高酸干红葡萄酒，本实验设计了两种方案，即在酒精发酵过程中分别于两个时间点分两次添加 KHCO₃并调节不同 pH 值，并结合苹果酸-乳酸发酵（MLF）来进行葡萄酒酿造。采用 HPLC 和 GC-MS 分别检测有机酸和挥发性物质，结合颜色特征和感官评价，研究了山葡萄葡萄酒在 pH 值调整下的质量。结果表明，pH 值调整虽然略微减弱了葡萄酒的颜色，但有助于启动 MLF。酒精发酵时的低 pH 值有利于酯类和高级醇的生成。较高的 pH 值有利于充分进行 MLF，使总香气水平提高 1.14-1.25 倍，从而获得更高的感官评分。总之，KHCO₃添加和 MLF 提高了山葡萄干红葡萄酒的质量，酒精发酵后的化学添加对寒冷地区更为有效。
