Effects of Different Winemaking Technologies on the Quality of Dry White Wine Produced from 'Guankou' Grape Variety

被引：0
|
作者：
Wang, Shasha [1 ]
Chen, Hongmei [1 ]
Dong, Zhe [1 ]
Zhou, Yali [1 ]
Yin, Henan [1 ]
Yuan, Chunlong [1 ,2 ]
机构：
[1] College of Enology, Northwest A & F University, Yangling,712100, China
[2] Shaanxi Engineering Research Center for Viti-Viniculture, Yangling,712100, China
来源：
Shipin Kexue/Food Science | 2017年 / 38卷 / 21期
关键词：
D O I：
10.7506/spkx1002-6630-201721022
中图分类号：
学科分类号：
摘要：
Purpose: To ascertain the effect of different winemaking technologies on the quality of dry white wine made from 'Guankou' grapes. Methods: The volatile and phenolic composition of 'Guankou' white wines made with different skin contact treatments: skin contact before fermentation (FbSC) and fermentation on skins (FoS) was determined. The sensory evaluation was also carried out. A wine fermented without any skin contact was used as control. Results: The pH of FbSC and FoS wines increased and the titratable acid content decreased as compared with control. At the same time, the levels of total phenolics (TP), total flavonoids (TF), total flavanols (TFA), and individual phenolics in FoS wine increased significantly but the total concentration of aroma compounds decreased significantly in comparison with FbSC and control wines (P © 2017, China Food Publishing Company. All right reserved.
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页码：138 / 145
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