Optimization of Mixed Fermentation Technology of Chardonnay and Cabernet Sauvignon by Response Surface Methodology

Zhiyun HUANG; Jinhan SHI; Guiguo HUO; Xinrui DU; Ji ZHANG

doi:10.13386/j.issn1002-0306.2020070162

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 160-165. > DOI: 10.13386/j.issn1002-0306.2020070162

HUANG Zhiyun, SHI Jinhan, HUO Guiguo, et al. Optimization of Mixed Fermentation Technology of Chardonnay and Cabernet Sauvignon by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(9): 160−165. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070162.

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Optimization of Mixed Fermentation Technology of Chardonnay and Cabernet Sauvignon by Response Surface Methodology

Zhiyun HUANG^{1, 2,},
Jinhan SHI^{1, 2},
Guiguo HUO^{1, 2},
Xinrui DU^{1, 2},
Ji ZHANG^{1, 2, ,}

1.
College of Life Sciences, Northwest Normal University, Lanzhou 730070, China
2.
Engineering Technology Research Center of Gansu Characteristic Plant Active Ingredient Products, Lanzhou 730070, China

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Received Date: July 13, 2020
Available Online: March 15, 2021

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Abstract

Abstract

Based on chardonnay and Cabernet Sauvignon as raw materials, the effect of material ratio, impregnation temperature and impregnation time on the quality of mixed rose wine were studied. The fruit pulp of chardonnay and Cabernet Sauvignon was mixed in a certain proportion and impregnated, and the juice was separated and fermented. On the basis of single-factor experiments, the addition ratio, impregnation time and impregnation temperature of chardonnay and Cabernet sauvignon were used as the independent variables, the response value was used to be scored by sensory scoring, and technical parameters of rose wine were optimized by the response surface analysis, and its physical and chemical indicators were detected. The results showed that the optimal impregnation technology parameters was material ratio 1:1, impregnation time 21 h, impregnation temperature 22 ℃, under which the sensory score of rose wine reached 91.00 points, the alcohol content was 12.8% vol, and the total sugar content (in glucose) was 3.69 g/L, total acid content (in tartaric acid) was 5.42 g/L, the content of anthocyanin was 93.4 mg/L, the physical and chemical indicators were in line with national standards, the wine body was rose-red, wine fragrance rich, and had more refreshing taste.
- chardonnay,
- Cabernet Sauvignon,
- rose wine,
- mixed brewing,
- response surface,
- technology optimization

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References (32)

References

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