| 摘要: |
| 【 目的】探究发酵前后添加有机酸对红葡萄酒颜色稳定性和感官品质的影响，为解决温暖葡萄产区因葡萄酸度不足导致的葡萄酒品质劣变问题提供参考。【 方法】以宁夏贺兰山东麓葡萄产区赤霞珠葡萄为原料，通过发酵前后添加单一酒石酸和复合酸（m（酒石酸）∶m（苹果酸）∶m（柠檬酸）=6∶2∶1）调控pH值至3.4，系统分析不同处理酒样在瓶储6个月期间，赤霞珠葡萄酒颜色、有机酸、酚类物质等理化特性和感官特性的变化。【 结果】有机酸添加时间及其组成对红葡萄酒颜色稳定性和感官特性具有显著影响。瓶储6个月时，所有增酸处理酒样的总花色苷含量较对照（CK）平均提高了71.4%，且主要源于单体花色苷含量的增长（比对照平均提高了20.9%）以及辅色花色苷含量的显著增加（比对照平均提升了2.9倍）。与发酵后添加有机酸处理相比，发酵前添加有机酸不仅能够大幅提升红葡萄酒中总花色苷含量，延缓瓶储期间单体花色苷及辅色花色苷向聚合花色苷的转化，而且能够有效保留红葡萄酒的特征香气，增强其陈酿潜力。特别是发酵前添加复合酸的效果最佳，酒样外观呈鲜艳的紫红色，香气以黑醋栗、巧克力为主，口感和谐平衡，感官评分为85.27分，属完美等级。【 结论】发酵前添加复合酸显著提升了赤霞珠葡萄酒的颜色稳定性和感官质量，有望为葡萄温暖产区红葡萄酒的调酸工艺和品质提升提供新路径。 |
| 关键词: 赤霞珠葡萄酒 有机酸 颜色稳定性 感官品质 葡萄酒化学 |
| DOI：10. 13207/j. jnwafu. 2026. 06. 016 |
| 分类号: |
| 基金项目:陕西省重点研发计划项目（2024NC-ZDCYL-04-25）；宁夏回族自治区重点研发计划项目（2023BCF01029）；宁夏市场监督管理厅科技计划项目（2023SJKY0005） |
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| Effects of organic acid on color stability and sensory quality of Cabernet Sauvignon wine |
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LI Kunyi1, ZHAO Xuehao1, LIU Yang1, ZHU Boting1, GUO Anque1,2,3
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1.College of Enology，Northwest A&F University，Yangling，Shaanxi 712100，China;2.Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration，Yangling，Shaanxi 712100，China;3.Shaanxi Engineering Research Centre for Viti-viniculture，Yangling，Shaanxi 712100，China
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| Abstract: |
| 【 Objective】This research aims to investigate the effects of pre-and post-fermentation organic acid addition on the color stability and sensory quality of red wine，providing a reference for solving the problem of wine quality deterioration caused by insufficient acidity of grapes in warm regions.【Method】Cabernet Sauvignon grapes from the eastern foothills of Helan Mountain in Ningxia were used as raw material. The pH was adjusted to 3. 4 by adding single tartaric acid or compound organic acids（ tartaric acid∶malic acid∶citric acid=6∶2∶1）before and after fermentation. And the impact of acidification treatments on the color parameters，organic acids，phenolic compounds and other physiochemical properties and sensory characteristics of Cabernet Sauvignon wine during 6 months’bottle aging was comprehensively examined.【Result】The timing and composition of organic acids added had significant effects on the color stability and sensory characteristics of red wine. After 6 months of bottle storage，the total anthocyanin content of all treated samples increased by an average of 71.4% compared to the control（CK），mainly due to an increase in monomeric anthocyanin content（an average in?crease of 20.9% compared to the control） and a significant increase in copigmented anthocyanin content（an average increase of 2.9 times compared to the control）. Compared with post-fermentation addition of organic acids，pre-fermentation addition can not only significantly increase the total anthocyanins in red wine，delay the conversion of monomeric anthocyanins and copigmented anthocyanins into polymeric anthocyanins during bottle aging，but also effectively preserve the typical aroma of red wine，enhancing its aging potential. In particular，the pre-fermentation addition of compound organic acids showed the best results：the wine samples exhibited a bright purplish-red appearance，the aroma was dominated by blackcurrant and chocolate，the taste was harmonious and balanced，with an sensory evaluation score of 85.27，belonging to the perfect level.【Conclusion】The addition of compound organic acids before fermentation significantly improved the color stability and sensory quality of Cabernet Sauvignon wine，which was expected to provide a new path for the acidification process and quality improvement of red wine in warm regions. |
| Key words: Cabernet Sauvignon wine organic acid color stability sensory quality wine chemistry |
