Influence of two prefermentative treatments to reduce the ethanol content and pH of red wines obtained from overripe grapes

D. Piccardo, J. Gombau, Olga Pascual, A. Vignault, P. Pons, J. Canals, G. González-Neves, F. Zamora
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引用次数: 3

Abstract

This study researches treatments for reducing the ethanol content and pH of wine, by either adding or replacing a portion of overripe red grape juice with acidified water or with a white grape juice of low potential ethanol content previously treated with cationic exchange. All treatments resulted in wines with lower ethanol content; however, the treatments did not always correct wine acidity effectively and sometimes the wine composition was negatively affected because the other wine components were diluted. Specifically, both adding and substituting with acidified water caused an increase in wine pH and a general dilution of the other wine components, particularly when the water was added. In contrast, adding acidified must, unlike acidified water, significantly reduced wine pH and the dilution effect was lower, especially when a portion of the original must was replaced by a low sugar content white must treated by cationic exchange. Moreover, this practice is not unauthorized and seems not to affect, but rather improve, the sensory quality of the wine.
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两种优惠处理对过熟葡萄红葡萄酒乙醇含量和pH值的影响
本研究通过用酸化水加入或替换一部分过熟的红葡萄汁,或用经阳离子交换处理的低电位乙醇含量的白葡萄汁,研究降低葡萄酒乙醇含量和pH值的处理方法。所有处理均使葡萄酒的乙醇含量降低;然而,这些处理并不总是有效地纠正葡萄酒酸度,有时由于其他葡萄酒成分被稀释,葡萄酒成分受到负面影响。具体来说,添加和替换酸化水都会导致葡萄酒pH值的增加和其他葡萄酒成分的普遍稀释,特别是在添加水的情况下。相反,与酸化水不同的是,加入酸化的葡萄汁会显著降低葡萄酒的pH值,稀释效果也较低,特别是当一部分原葡萄汁被经阳离子交换处理的低糖白葡萄汁取代时。此外,这种做法并非未经授权,似乎不会影响,反而会提高葡萄酒的感官质量。
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