关键词: 放汁法, 干红葡萄酒, 桃红葡萄酒, 理化指标, 抗氧化活性, 主成分分析

Abstract:

Dry-red and rose wines were made simultaneously from Cabernet Gernischt grapes from the wine-producing
region of Yantai by saignee technique. The fermentation course was monitored and the main quality parameters and
antioxidant activities of the wines after aging were analyzed. The results showed that rose and dry-red wines were fermented
normally. The main physicochemical parameters and antioxidant activities of wines varied with the percentage of grape
juice released. The contents of dry extract and total phenolics and potassium ferricyanide-reducing power were significantly
different among all groups. Correlation analysis showed that antioxidant activities of the wine were related not only to the
content of total phenols but also to dry extract, protein, reducing sugar and total sugar contents. Two public factors were
extracted by factor analysis method. In terms of both comprehensive factor score and taste score the dry-red wine made with
30% juice released ranked first. The dry-red wine had a mellow taste, full body and good tannic structure. The rose wine
gained the second highest taste score. It had an elegant color, rich bouquet and refreshing taste. The saignee technique is
suitable for extensive application in the simultaneous production of dry-red and rose wines.

Key words: saignee technique, dry-red wine, rose wine, physicochemical parameters, antioxidant activity, principal component analysis