冰冻浓缩对低糖葡萄汁及葡萄酒品质的影响  

Effects on Qualities of Lower Sugar Grape Must and Wine with Freeze Concentration Technology

作　　者：孙卉卉[1] 马会勤[1] 陈尚武[2] 

机构地区：[1]中国农业大学农学与生物技术学院 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2007年第5期86-89,共4页Food Science

基　　金：国家自然科学基金(30500347);云南省院省校科技合作资助项目(2005WX16)

摘　　要：冰冻浓缩是一种可以较好地保持葡萄汁的品质、香气和营养成分的浓缩方法。经过冰冻浓缩折光度提高5°Brix的玫瑰蜜葡萄汁含糖量提高了53．8g/L,可滴定酸含量增加接近1倍,但果汁的pH值变化不明显。冰冻浓缩的葡萄汁和加糖处理的葡萄汁相比,前者保持了发酵起始快、发酵强度高的特点,后者出现明显的起始延迟和后期发酵结束延迟的现象。与果汁直接添加蔗糖相比,冷冻浓缩果汁发酵后成酒色泽、香气、口感与酒体结构等感官品质显著改善。Freeze concentration is a useful method to improve the quality, nutrition, and aroma of must and wine. In this study, the freeze concentration technology was applied so as to increase the sugar content 53.8 g/L by 5^0 Brix for Rose Honey grape must. After freeze concentration, the content of titratable acidity was almost doubled, while the pH of the must was nearly stable, Comparing the freeze concentrated grape must with the sugar added treatment, the former shows characteristics of shorter lag phase and higher intensity of fermentation, while the later one performs a longer log phase, and slower fermentation processing with sluggish character. On the sensory qualities, the wine from freeze concentrated must expresses remarkable color, aroma, taste and body structure improvement.

关 键 词：葡萄汁 冰冻浓缩 红葡萄酒 感官品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS255.44[轻工技术与工程—食品科学与工程]