Effect of carbonic maceration on characteristics and foxy flavor (methyl anthranilate ) in Black Queen wine

• Main Authors: Chang WanYu, 張宛瑜
• Other Authors: Wu MingChang
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/62618186787858095137

碩士 === 國立屏東科技大學 === 食品科學系所 === 101 === Taiwan is in the subtropical region. The climate is hot and humid, and is not naturally suited to viticulture. Owing to the climatic factors, the interspecific varieties of grapes grown in Taiwan have better vigour and are disease resistance. Among these interspecific hybrid varieties, Black Queen (Vitis vinifera L. x Vitis labrusca cv Black Queen) is the major grape used for red wine production. Methyl anthranilate (MA) is a major constituent in the varieties of Vitis labrusca, and it has been shown to have a direct relation to unpleasant foxy odour in the wine industry. The purpose of this study was to investigate the effect of carbonic maceration (CM) on the change in MA content, physicochemical properties, the color qualities and the sensory evaluation of wine produced from these varieties. The results showed the content of foxy MA in Black Queen grape wine decreased from 0.59 ppm (traditional vinification, TV) to 0.08 ppm (CM5 days), and the content of foxy MA was significantly reduced in the wine after carbonic maceration. Physicochemical properties including titrable acidity, tannic acid and anthocyanins of the CM treated wine were lower than the TV wine. CM treated wine were lighter in colour and had a lower degree of browning than TV wine. The unpleasant flavor (foxy flavor) and astringency of CM treated wine were significantly less than that of TV wine, and the balance of CM5 days was the best. The conclusion is that the CM technique could improve the quality and acceptance of Black Queen wine significant.