期刊
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
卷 19, 期 6, 页码 523-533出版社
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013212462229
关键词
Cabernet Sauvignon; cold maceration; total phenols; colour; sensory descriptive analysis
资金
- Ege University Scientific Research Project [06-MUH-047]
Maceration and fermentation time and temperatures are important factors affecting wine quality. In this study different maceration times (3 and 6 days) and temperatures (15? and 25?) during production of red wine (Vitis vinifera L. Cabernet Sauvignon) were investigated. In all wines standard wine chemical parameters and some specific parameters as total phenols, tartaric esters, total flavonols and colour parameters (CD, CI, T, dA%, %Y, %R, %B, CIELAB values) were determined. Sensory evaluation was performed by descriptive sensory analysis. The results demonstrated not only the importance of skin contact time and temperature during maceration but also the effects of transition temperatures (different maceration and fermentation temperatures) on wine quality as a whole. The results of sensory descriptive analyses revealed that the temperature significantly affected the aroma and flavour attributes of wines. The highest scores for cassis', clove', fresh fruity' and rose' characters were obtained in wines produced at low temperature (15?) of maceration (6 days) and fermentation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据