超声波催陈对干红葡萄酒感官指标、花色素、色度、色调和总酸浓度变化的影响  

The influence of ultrasonic aging on the organoleptic character,anthocyanins,chromaticity,tonality and total acidity of dry red wine

作　　者：李卉[1] 王颉[1] 吕烨[1] 徐立强[1] 郭海枫[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《河北农业大学学报》2007年第4期114-120,共7页Journal of Hebei Agricultural University

基　　金：保定市科技局农产品加工平台建设资助项目(05N005)

摘　　要：本试验以赤霞珠干红葡萄酒为试验材料,使用SK台式超声波处理机进行人工催陈,研究了不同处理时间对干红葡萄酒感官指标和理化指标(花色素、色度、色调、总酸)变化的影响。试验结果表明,利用超声波处理18 min时,葡萄酒的感官分值从8.7分上升到17.9分,花色素吸光值从0.37下降达0.31,色度值从1.01上升到1.44,色调值从0.76下降到0.59,总酸浓度从4.64 g/L上升到5.68 g/L。试验范围内,花色素吸光值(X1)和色度值(X2)与感官分值(Y)不呈线性相关;色调值(X3)和总酸浓度(X4)与感官分值呈线性相关,回归方程为^Y=-18.593X3+5.483X4-2.903,相关系数r=0.961(P<0.05)。Several dry red wines were treated with ultrasonicator of SK to test the influence of different ultrasonic processes on dry red wine, including the changes of the organoleptic character and physicochemical items （Anthocyanins, chromaticity, tonality and total acidity）, The test result showed that when when treated with the ultrasonic wave for 18 min, the total sensory evaluation score rose from 8.7 to 17.9, the OD of anthocyanins dropped from 0.37 to 0.31, the value of chromaticity rose from 1.01 to 1.44, the value of tonality dropped from 0.76 to 0.59, and the content of total acidity rose from 4.64 g/L to 5.68 g/L. This experiment did not present linear relationships between the OD of Anthocyanins （X1）or the value of chromaticity （X2） and the sensory evaluation score（Y） ; but it presented linear relationships between the value of tonality （X3）or the content of total acidity（X4 ） and the sensory evaluation score（ Y）, the increase of the sensory evaluation score result from the decrease of tonality and the increase of the content of total acidity; their regression equation is ^Y = - 18. 593 X3 ＋ 5.483 X4 - 2. 903, correlation factor R = 0. 961（P 〈 0.05） .

关 键 词：葡萄酒 超声波 催陈 

分 类 号：TS262.6[轻工技术与工程—发酵工程]