| The climate change and its influence on Merlot grape quality during the past ten yearsin Ganchengzi region of Ningxia Helan Mountainwas studied in this paper.Moreover,thekey steps of technologywhich affect the quality of Merlot wine in industrial production were researched and analyzed.The main results of this paper are included below:(1)The annual mean temperature inGanchengzi region increasedgradually during the past ten years,especially the mean temperature of August and September.At the same time,the sugar content of Merlot rose,the acid contentdeclined,and the sugar-acid ratio increased gradually.After September 10 th every year,the sugar content and acid content of Merlot would achieve 220 g/L and 5.0-6.0 g/L respectively.The experimental data has not only showedthat Merlotin Ganchengzi region is valuable as potential high-grade raw materials of dry-red wine,but also its mature condition could be controlled according to product category.(2)Four key steps(grape sorting,cold maceration,circulation way,fermentation tank)of the industrial production technology were studied to improve the quality of Merlot wines in Ganchengzi.Firstly,the Merlot grapes from Ganchengziin 2014 were separated in two ways,berry-selected and cluster-selected.Then,the cold maceration treatment of raw materials was lasted for 96 h before the alcoholic fermentation.Three kinds of industrial scale tank,include manual pumping over tank(5 m3 tank),automatic pumping over tank(50 m3 Red fermenter)and CO2 pumping over tank(65 m3 Ganimede tank),were applied for alcoholic fermentation.The results showed that berry-selected step could improve the sugar-acid ratio to 53.8.Moreover,the pre-fermentative cold maceration treatment could enhance wine color and the concentration of tannin.Except that,the sense of soft by tannin was enhanced by the manual pumping over in 5 m3 tank.Finally,the wine made by using the above production technology had the graceful fragrance and plump feeling,and the sensory score was 85.1-95.5. |
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