التفاصيل البيبلوغرافية
| العنوان: |
Effects of Pressing Pressure on Carbonic Maceration Fermentation Characteristics and Quality of Merlot Must. (English) |
| المؤلفون: |
Cheng Yichao, Jiang Jiao, Qin Yi, Liu Yanlin, Song Yuyang |
| المصدر: |
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Jun2024, Vol. 24 Issue 6, p177-189, 13p |
| مصطلحات موضوعية: |
WINE flavor & odor, MERLOT, RAW materials, FRUCTOSE, GRAPES, ANTHOCYANINS, TANNINS |
| مستخلص: |
Merlot grapes were elaborated as raw materials obtaining the separated must from the marc and the press must at different pressures (0.02-1.70 kPa). In order to improve the pressing effect and the quality of the Carbonic Maceration (CM) wine, the samples' physical and chemical parameters and aroma components were analyzed against the free-run must. The results showed the balance of C/N ratio (0.43) and the glucose/fructose ratio (0.97) in the sample applying 1.09 kPa pressing, reducing the risk of slow or stagnant fermentation; accumulating active substances concluding the total phenols of (47.52±2.97)mg/L and the total anthocyanins of (188.76±10.33) mg/L, increased by 7.01% and 0.96%, respectively; the color improvement and the enhancement of color parameters. The free-run must was perceived as having a fuller aroma than the press must. In addition, the pressing of 1.09-1.70 kPa gave the wine crisp acidity and intense tannins, increasing aromas such as acetate and aldehydes and enhancing the fruit, spice and fatty flavours in the wine. The study of pressing pressure provided a new basis for the production of high-quality CM wine, which is expected to be applied to the production of pressing wine in wineries. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |