低温浸渍对‘关口葡萄’干白葡萄酒风味物质的影响

doi:10.7506/spkx1002-6630-20190312-150

食品科学 ›› 2020, Vol. 41 ›› Issue (4): 199-206.doi: 10.7506/spkx1002-6630-20190312-150

低温浸渍对‘关口葡萄’干白葡萄酒风味物质的影响

朱艳霞，杨佳荟，王沙沙，苏颖玥，常远，杨智刚，袁春龙

（西北农林科技大学葡萄酒学院，陕西杨凌 712100）

出版日期:2020-02-25 发布日期:2020-03-02
基金资助:
陕西省果业局项目（K3380218058）；新疆十三五重大科技专项（2017A01001-5）；科技部发展改革专项（106001000000150012）

Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes

ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong

(College of Enology, Northwest A&F University, Yangling 712100, China)

Online:2020-02-25 Published:2020-03-02

摘要/Abstract

摘要： 研究低温浸渍对‘关口葡萄’干白葡萄酒品质的影响以及其苦味与化学物质之间的联系，以期找出其适宜的低温浸渍时间。通过采用不同低温浸渍时间（12、24、48 h）酿造葡萄酒，并以传统工艺为对照，对酒样进行基本理化指标、酚类物质、香气等风味物质的分析测定，并进行苦味量化与感官评价。结果显示，低温浸渍能提高干白葡萄酒中酚类物质以及品种香气物质含量；可使高级醇类以及酯类含量增加，但低温浸渍时间过长会显著减少其含量；脂肪酸类含量降低、萜烯类含量增加；低温浸渍使香气物质总量减少，且随浸渍时间的延长呈下降趋势。苦味相关性分析表明：对苦味影响较大的物质有类黄酮、儿茶素、槲皮素、咖啡酸、丁香酸、香豆酸、阿魏酸、组氨酸以及精氨酸。感官分析发现，低温浸渍技术使干白葡萄酒口感质量提高，在浸渍24 h时，酒样整体质量最高。

关键词: ‘关口葡萄’干白葡萄酒, 低温浸渍, 风味物质, 苦味强度, 偏最小二乘回归

Abstract: This study aimed to examine the effect of pre-fermentative cold maceration (PCM) on the flavor of dry white wine made from ‘Gangkou’ grapes and to investigate the relationship between its bitterness and chemical indicators. The physicochemical properties as well as phenolics, aroma and other flavor compositions of wines with different PCM times (12, 24, and 48 h) were analyzed in comparison with wine produced by the traditional process. Bitterness quantification and sensory evaluation were also carried out. The results showed that PCM could increase the contents of phenolics, aroma components, higher alcohols and esters, but excessive duration of PCM significantly reduced the contents of these substances. PCM resulted in increased contents of fatty acids and reduced terpene contents. PCM decreased the total amount of aroma substances and the?effect?was?more?pronounced?with increasing PCM time. The correlation analysis showed that the substances that had a great influence on bitterness were flavonoids, catechins, quercetin, caffeic acid, syringic acid, coumaric acid, ferulic acid, histidine and arginine. Sensory analysis found that PCM improved the taste quality of dry white wine, and the overall quality of wine sample with 24 h PCM was the highest.

Key words: dry white wine made from ‘Gangkou’ grapes, prefermentative cold maceration, flavor, bitterness intensity, partial least squares regression

中图分类号:

TS261.2

朱艳霞，杨佳荟，王沙沙，苏颖玥，常远，杨智刚，袁春龙. 低温浸渍对‘关口葡萄’干白葡萄酒风味物质的影响[J]. 食品科学, 2020, 41(4): 199-206.

ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong. Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes[J]. FOOD SCIENCE, 2020, 41(4): 199-206.

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低温浸渍对‘关口葡萄’干白葡萄酒风味物质的影响

Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes

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