Study On The Maceration Carbonique Method And Quality Analysis Of Beibinghong Amur Grape Wine

BeiBingHong Vitis amurensis is a new breed of Magnoliopsida and Vitaceae and Vitis. It chose ZuoYouHong as female parent, and Shanou F2 84-26-53 as male parent,To Interspecific hybridization, Cold resistant varieties were selected from F5 generation.Fruit grain size,Ear weight are Suitable for the production of wine. With Beibinghong as the main raw material, were Applied of traditional brewing technology and Maceration Carbonique method to produce Amur Grape Wine. Study was based on the related conditions of two kinds of fermentation technology, and use to HPLC determine pHenolic compounds Use to GC-MC determination aroma components, Based on pHysical and chemical indicators,e changed the Phenolic compounds and aroma components and analyzed the influence of Maceration Carbonique on quality of Wine Beibinghong. The results are as follows:1. traditional brewing technology conditions:According to the single factor experiments, was BeiBingHong using response surface methodology(RSM) analysis,The results show that:Yeast addition A>fermentation temperature B>fermentation time C. The best brewing process parameters are Yeast addition 160mg/L,fermentation temperature 26℃,fermentation time 7d.2. Maceration Carbonique method conditions: Using different time and temperature Carbonic maceration,Carbonic maceration time 10 d,Carbonic maceration temperature31℃. According to the single factor experiments, and response surface methodology(RSM) analysis,The results show that:Yeast addition A>fermentation time C>fermentation temperature B.The best brewing process parameters are Yeast addition 160mg/L,fermentation temperature 21℃,fermentation time 6d.3.Through the comparison of the pHysical and chemical indexes of two kinds of different technological conditions, traditional brewing technology Wine Alcohol content is 9.81%vol., Total acid 11.8 g/L,Residual sugar 4.2 g/L, Dry extract 38.7g/L, sulfur dioxide 130mg/L. Maceration Carbonique method Wine Alcohol content10.4%vol., Total acid 10.06 g/L,Residual sugar 4.8 g/L, Dry extract43.52g/L, sulfur dioxide 125mg/L, This shows that the use of Maceration Carbonique method can improve the quality of wine to a certain extent.4. 12 kinds of pHenolic compounds were detected in the mountain wine, The total 104.19mg/L of traditional wine, The total 97.89mg/L of Maceration Carbonique method wine,Flavonoid compounds The total 38.01mg/L of traditional wine, The total 39.64mg/L of Maceration Carbonique method wine, Flavonoid compounds of Maceration Carbonique wine Slightly were higher than traditiona lwine the total.Non flavonoids The total 66.18mg/L of traditional wine, The total 58.25mg/L of Maceration Carbonique method wine.Flavonoid compounds Non flavonoids of Maceration Carbonique wine Slightly were lower than traditiona lwine the total. The results show that : Maceration Carbonique Slightly lower pHenolic compounds total, Improve the taste of wine.5.A test was carried out on fragrant elements of different wines, and altogether 47 fragrant compounds were detected. Based on traditional brewing, there are 14 alcohol compounds,14 ester compounds,6 acid compounds,1 pHenolic compound,and 2 ketones compounds. Testing from Maceration Carbonique, there are 17 alcohol compounds,17 ester compound,6 acid compounds,1 pHenolic compound,and 2 ketones compounds and 1 aldehyde compound. Compared to traditional brewing, wines from Maceration Carbonique has less acid substances, while other elements all rise. Among which, alcohol compounds increased to 11.83%, ester compounds increased to 71.49%,and acid compounds decreased to 12.15%. Other compounds increased to 53.71%, and the whole content increased to 16.84%. The test tells that the BeiBingHong Vitis amurensis from Maceration Carbonique gains more fragrance.