Effects Of Different Cultivation Methods And Different Brewing Techniques On The Quality Of Marselan Dry Red Wine

This study uses Marselan grapes cultivated in the self-built base of Xinjiang Zhongxin Guoan Wine Industry Co,Ltd.in the northern Manasian production area of Tianshan Mountain.The base is optimized for two different cultivation methods: single vine oblique cultivation.Mode(I),limited production of 600 kg / mu;double main vine cultivation method(),limited production of 800 kg / mu;preferred raw materials close to maturity,using particle-selective cold impregnation process(BSCM)and spike selection of normal temperature impregnation process(CSHM)Optimized brewing in two different processes.Choose to optimize two high-quality wines,which are aged in French fine-grained light-baked and medium-baked oak barrels.After aging,choose two high-quality Matheran.Dry red for aroma component analysis.(1)Study on different cultivation modes of MatheranThe common raw material is derived from multi-main vine tree shape,the output is limited to 1200 kg/mu,the high-quality raw material source is double main vine tree shape,the raw material is limited to 800 kg/mu,and the high-grade raw material is derived from single vine tree.Produced within 600 kg / acre.Select the three bases with similar grape load for grape quality comparison.According to the maturity of the grapes and the winemaker's evaluation and the evaluation of the winemaking evaluation of Cabernet Sauvignon wine,combined with the wines of the later brewing,the conclusion is that the quality of the grapes in the Ordinary Garden is the worst.The single vine-stayed tree and the double-main vine are of good quality.(2)Effect of different raw materials on the quality of Matheran dry red under different process conditionsThe grain-selective low-temperature cold impregnation process fermentation of Matheran dry red is superior to the ear-selection normal temperature impregnation process in both taste and aroma components.Through experiments,combined with the sensory score,it can be seen that the best combination process scheme is: I BSCM > II BSCM > I CSHM > II CSHM;low temperature cold impregnation contributes to the improvement of aroma and mouthfeel.Due to the long cold immersion time,the immersion time at normal temperature is short but the temperature is high.The color of CSHM impregnation is obviously deep in the early stage of fermentation,and it is time-dependent.When the transition to the original wine state,the difference in color is not very obvious.(3)Analysis of the influence of the aroma components of Matheran dry red on the qualityThrough the research of this experiment,it has been found that cold impregnation has an effect on the fruity and floral aroma of Matheran dry red,and some of the higher alcohols and lipids are changed by alcohol and milk twice fermentation and oak barrel aging process,for example,the content is reduced.Alcohols include isoamyl alcohol,isobutanol,etc.,partially increased fatty substances: such as ethyl acetate,isoamyl acetate,hexyl acetate,etc.,which are increased in content;Ethyl ester,ethyl decenoate,isoamyl lactate,etc.;Matheran wine selected from the cold-impregnation process of the grain-selective cold-dipping process at the end of the alcoholic fermentation;The content is low,which reflects that the aroma of the aroma and the fruity aroma are relatively weak.However,in the continuous monitoring,it is found that the panicle is subjected to the normal temperature impregnation process,and some esters such as ethyl citrate and acetic acid are used in the late-milk fermentation and aging process.The decomposition of isoamyl ester,ethyl laurate and ethyl octanoate is faster.After 12 months of ageing in oak barrels,the fruit aroma of selected Marcelan wines is significantly increased,especially for single-grain selection.The impregnation process Marselan wine aging process described so slight degree of roasting fine texture of oak single vine cold infusion process more conducive to the formation of wine Marselan fruity.