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Using the Prefermentative Cold Maceration Technique in Interspecific Variety Black Queen Winemaking in Taiwan

Using the Prefermentative Cold Maceration Technique in Interspecific Variety Black Queen Winemaking in Taiwan Chien-Hao Chen, Ming-Hsu Chang, Ming-Kuei Shih, Chii-Ming Jiang and Ming-Chang Wu * National Kaohsiung Hospitality College, TAIWAN *globalizationwu@yahoo.com.tw Abstract

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Using the Prefermentative Cold Maceration Technique in Interspecific Variety Black Queen Winemaking in Taiwan

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  1. Using the Prefermentative Cold Maceration Techniquein Interspecific Variety Black Queen Winemaking in Taiwan Chien-Hao Chen, Ming-Hsu Chang, Ming-Kuei Shih, Chii-Ming Jiang and Ming-Chang Wu*National Kaohsiung Hospitality College, TAIWAN *globalizationwu@yahoo.com.tw Abstract The Interspecific variety Black Queen is the important wine grape grown in Taiwan. This variety was bred to combine the characteristics of traditional European varieties and American varieties to adapt the local sub-tropical weather. The presence of foxy flavor inherited from the American varieties is considered as important flavor defect in wines made from this variety grape. The objectives of this research were 1). to apply the PCM technique on Interspecific Variety Black Queen winemaking and 2). to determine its effects on the chemical composition and sensory quality. The three different macerate time periods were also conducted on this study to propose the appropriate production process. Grapes were destemmed, crushed and then macerated at 10°C for three different periods (2d, 4d, and 6d) before fermentation. Control wine was made without cold maceration. The chemical analysis were monitored during maceration and measured at the end of fermentation. The sensorial characteristics and overall quality of wine were determined by sensory evaluation. In summary, the control wine had slightly higher (p<0.05) values of anthocyanin, total phenolics and antioxidant power than those made with PCM technique. The wine made with 2d PCM treatment has the highest aroma and taste sensory score among the wines made with PCM treatment and control. Panelists indicated that the PCM treated wines have stronger (p<0.05) intensity in fruity aroma/flavor sensorial characteristics than those in control. The control wine showed foxy, earthy and herbaceous un-desirable aroma but with low intensity. These results suggest that using PCM technique has feasibility for production of wines with desirable flavor. Base on result of this study, this PCM technique could assist the local winemaker to produce Interspecific variety Black Queen wine with acceptable quality. Sensory evaluation of black queen red wines after different PCM time periods Result Table 1. Sensory evaluation of black queen red wines after different PCM time periods Fig. Anthocyanin changes during The PCM periods

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