不同工艺对‘关口’葡萄干白葡萄酒品质的影响

doi:10.7506/spkx1002-6630-201721022

食品科学 ›› 2017, Vol. 38 ›› Issue (21): 138-145.doi: 10.7506/spkx1002-6630-201721022

不同工艺对‘关口’葡萄干白葡萄酒品质的影响

王沙沙，陈红梅，董喆，周亚丽，尹何南，袁春龙,

（1.西北农林科技大学葡萄酒学院，陕西?杨凌 712100；2.陕西省葡萄与葡萄酒工程研究中心，陕西杨凌 712100）

出版日期:2017-11-15 发布日期:2017-11-01
基金资助:
校企合作项目（K403021407）；陕西省科技计划项目（2015NY131）

Effects of Different Winemaking Technologies on the Quality of Dry White Wine Produced from ‘Guankou’ Grape Variety

WANG Shasha, CHEN Hongmei, DONG Zhe, ZHOU Yali, YIN Henan, YUAN Chunlong,

(1. College of Enology, Northwest A & F University, Yangling 712100, China; 2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China)

Online:2017-11-15 Published:2017-11-01

摘要/Abstract

摘要： 目的：采用不同酿造工艺技术对‘关口’葡萄进行干白葡萄酒的酿造，揭示不同果皮浸渍工艺对‘关口’葡萄干白葡萄酒的影响，以期最大程度地发挥‘关口’葡萄的深加工可能性。方法：分别对‘关口’葡萄进行发酵前的果皮浸渍（fermentation before skin contact，FbSC）、带皮发酵（fermentation on skins，FoS），以澄清汁发酵作对照处理，测定各处理所得葡萄酒的基本理化指标、酚类物质、香气成分，并进行感官评价。结果：与对照组相比，采用FbSC和FoS工艺所得葡萄酒的pH值均增加，可滴定酸质量浓度均降低；对于采用FoS工艺所得的葡萄酒，其总酚、总黄酮、总黄烷醇、单体酚的质量浓度显著高于采用FbSC工艺所得的葡萄酒和对照组的葡萄酒（P＜0.05），香气成分总质量浓度则显著低于FbSC组和对照组（P＜0.05）；与对照组相比，采用FbSC和FoS工艺所得葡萄酒的香气成分中的酸类和酯类物质质量浓度显著降低（P＜0.05），醇类和萜烯类物质质量浓度显著增大（P＜0.05）。另外，经过FbSC与FoS处理后，‘关口’葡萄干白葡萄酒的香气由以果香等香气为主转化为以果干、蜂蜜及成熟水果类香气为主；并且在澄清度、颜色、香气质量、口感纯正度、口感浓度、口感持久性、口感质量、整体平衡性等方面也均优于对照组。结论：果皮浸渍处理一定程度上提高了‘关口’葡萄干白葡萄酒的品质。

关键词: 果皮浸渍, 香气成分, ‘关口’葡萄干白葡萄酒, 酚类物质

Abstract: Purpose: To ascertain the effect of different winemaking technologies on the quality of dry white wine made from ‘Guankou’ grapes. Methods: The volatile and phenolic composition of ‘Guankou’ white wines made with different skin contact treatments: skin contact before fermentation (FbSC) and fermentation on skins (FoS) was determined. The sensory evaluation was also carried out. A wine fermented without any skin contact was used as control. Results: The pH of FbSC and FoS wines increased and the titratable acid content decreased as compared with control. At the same time, the levels of total phenolics (TP), total flavonoids (TF), total flavanols (TFA), and individual phenolics in FoS wine increased significantly but the total concentration of aroma compounds decreased significantly in comparison with FbSC and control wines (P < 0.05). Compared with the control wine, there was a significant decrease in acids and esters and a significant increase in alcohols and terpenes in FbSC and FoS wines (P < 0.05). Sensory analysis results showed a significant shift from the sensory attributes of fresh fruits of the control wine towards dried fruit, honey and riper fruit notes in the skin contact treatments. The quality of skin contact wine was much better than that of the control one. Conclusion: Skin contact treatments can improve the quality of ‘Guankou’ white wine.

Key words: skin contact, aroma compounds, ‘Guankou’ dry white wine, phenolics

中图分类号:

TS261.2

王沙沙，陈红梅，董喆，周亚丽，尹何南，袁春龙,. 不同工艺对‘关口’葡萄干白葡萄酒品质的影响[J]. 食品科学, 2017, 38(21): 138-145.

WANG Shasha, CHEN Hongmei, DONG Zhe, ZHOU Yali, YIN Henan, YUAN Chunlong,. Effects of Different Winemaking Technologies on the Quality of Dry White Wine Produced from ‘Guankou’ Grape Variety[J]. FOOD SCIENCE, 2017, 38(21): 138-145.

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不同工艺对‘关口’葡萄干白葡萄酒品质的影响

Effects of Different Winemaking Technologies on the Quality of Dry White Wine Produced from ‘Guankou’ Grape Variety

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