CAJ | 학술논문

在现代葡萄酒酿造工艺中冷浸渍得到越来越广泛的应用，该技术可显著提高葡萄酒中一类香气的浓度。本试验选择不同的浸渍温度和时间，以完善适于桃红酒的最佳酿造工艺。结果表明，采用10℃浸渍24～28 h的冷浸渍工艺酿造的小味儿多桃红葡萄酒具有适宜的花色苷、单宁和色度值，颜色悦人、果香浓郁、口感清爽，感官评价良好。
재현대포도주양조공예중랭침지득도월래월엄범적응용，해기술가현저제고포도주중일류향기적농도。본시험선택불동적침지온도화시간，이완선괄우도홍주적최가양조공예。결과표명，채용10℃침지24～28 h적랭침지공예양조적소미인다도홍포도주구유괄의적화색감、단저화색도치，안색열인、과향농욱、구감청상，감관평개량호。
Cold maceration was gotting more and more widely application in the modern wine-making processing,which could increase significantly the concentration of primary aroma in wine. The different maceration time and temperature had been conducted to choose the suitable processing technical in rose wine-making. The results showed that the grape of Petit Verdot were macerated for 24-28h under 10℃ to make the rose wine which had got good sensory evaluation,and had the proper content of anthocyanins, tannins, and bright color, riching in fruit flavours, refreshing taste.