| The test takes main variety Cabernet Sauvignon from Helan mountain of Ning Xia as test sample,the research aimed to find the influences on sugar,acidity,pH,and other conventional physical and chemical indexes after seed removal at different fermentation stages;the influences on total phenol,tannin,total anthocyanin,chroma,softness index,gelatin index and other quality indexes in wine in order to provide theoretical basis for grape seed removal process.The results are as follows:1.various treatments have no significant difference on conventional physical and chemical indexes,and softness index;2.various treatments influence total phenol,tannin,total anthocyanin,chroma,gelatin index in wine,behaving as when the seed attending longer during fermentation,total phenol,tannin,and gelatin index increase apparently,and total anthocyanin,chroma and softness index increase higher.The hue except for CK has no significant difference.3.Analog experiment of macerated seeds shows that the total phenolics and tannin increased constantly,the tannin content from 3rd day to 7*is lower than total phenolics,then from 7th day to the 9th day the content of tannin beyond total phenolics.Follow the temperature changed,the content of total phenolics and tannin from 3rd day to 5th increased faster than before and the content of total phenolics(1100.2mg/L)and tannin(1176.7mg/L)on 9th day is higher than the index on constant temperature of 20 ?(total phenolics:922.8mg/L,tannin:976.4mg/L).4.After test the non-anthocynin phenols,the result shows that content of catechin,gallic acid,syringic acid,salicy acid and quercetin in the wine is BS<MS<AS<CK.The other non-anthocynin phenols like caffeic acid and ferulic acid only has a little fluctuation.Above all,the experiment shows that the AS wine has the best quality among these 4 treatments.Combining tasting result,it shows that the wine from removing seed at the late stage get high structure,full body and good complexity. |
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