Study On The Maceration Carbonique In Wine-making

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:...