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Studies On The Vinification Characteristics Of Merlot And Cabernet Sauvignon Introduction In Thirteenth Division

Posted on:2017-02-23Degree:MasterType:Thesis
Country:ChinaCandidate:M R GuoFull Text:PDF
GTID:2271330503989651Subject:Agricultural Extension
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It were two varieties Cabernet Sauvignon and Merlot been chosen for this experiment in the thirteenth division Xinjiang Hami rocket farm,exploring the effect of grape stems on the physical and chemical indicators during fermentation;Based on the analysis of the experimental data of fermentation,determination of aroma components of brewing dry red wines, analysis the effects of grape stems on the aroma compounds of grape wine;At the same times, do some research on the aging period of the wine storage,aims to explore the brewing characteristics of Merlot and Cabernet Sauvignon in Hami,provide important theoretical basis for wine making and the varieties wine grapes promotion in this area.The main results were as the follow:(1)During the fermentation of Merlot wine,the fermentation of physicochemical parameters of 1/6 grape stems is the best wine,the earliest completion of alcohol fermentation,the total acid content of 5.99 g/L,p H value is 3.66,tannin and anthocyanin content higher than other treatments.(2)Cabernet Sauvignon optimal fermentation parameters are two groups:1/6 and 1/3stems,these two sets has better fermentation parameters,and the trend of fermentation is similar.(3)45 aroma compounds were identified in Different content stems Merlot red wine,the main aroma compounds are alcohols,esters and alkanes,containing 1/6 stems of the Wine has most types of aroma,and the contents of aroma is highest,the type and contents were respectively 35 and 97.97%(4)63 aroma compounds were identified in Cabernet sauvignon dry red wine.including:13 alcohols, 20 esters,19 alkanes,and 11 other substances.The content of alcohols is relatively high, alkanes is slightly lower.Wine with 1/3 content of grape stem has most types of aroma,and the contents of aroma is highest,the type and contents were respectively 43 and 95.10%.(5)The content of alkanes and esters at room temperature Merlot Wine were higher than cold storage,but the content of alcohols was slightly lower than cold storage.During the aging of wine,the main aroma components of Merlot dry red wine contains:Ethanol,Phenylethyl Alcohol,3-methyl-1-Butanol,2-methyl-1-Butanol,Hexanoic acid ethyl ester,Octanoic acid ethyl ester,Butanedioic acid diethyl ester,the total content of these dominant aroma substances was relatively high at room temperature storage.The aroma types and the total content of all treatments in the normal temperature storage were higher than those in the cold storage.(6)The aroma type of Cabernet is less in room temperature storage, But the content of aroma substances is relatively high.The total material content slightly higher than cold storage.Similar to Merlot Dry Red Wine:the content of alkanes and esters at room temperature Cabernet Wine were higher than cold storage,but the content of alcohols was slightly lower than cold storage.
Keywords/Search Tags:Merlot, Cabernet sauvignon, Grape stems, Physical and chemical indicators
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