不同前处理对玫瑰香葡萄酒香气成分的影响  

The influence on the aroma components of wine made by Muscat hamburg grape in different processes

作　　者：胡云峰[1] 刘维维[1] 张轲[1] 崔晶[1] 崔翰元[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科技》2010年第9期97-100,104,共5页Food Science and Technology

摘　　要：在玫瑰香葡萄酒生产中,通过对葡萄原料进行不同的前处理,如破碎程度、果胶酶处理及发酵前的浸渍处理等,可使葡萄汁经发酵产生更多有益的芳香物质,使葡萄酒具有优雅的香气,肥硕的口感,为生产高质量的玫瑰香葡萄酒提供了依据。结果表明:原料70%破碎发酵所得原酒的芳香物质较多,苯乙醇、萜烯类芳香物质含量较高,香气较浓;发酵前经果胶酶处理,原酒中出汁率、总酚、单宁等含量较高,口感醇厚;发酵前经浸渍处理后,原酒芳香物质增加,葡萄酒口感较好。Wine-making by Muscat Hamburg grape,through carries on different processing to material,crashing ratio,processed by pectolase and the dipping treatment before fermentation,for example,which may produce more beneficial aromatic compounds after the fermentation,enable the wine to have the graceful fragrance and plump feeling,and in order to provide the basis of producing the wine with high quality.The results showed that it can provide more aroma components with the Muscat Hamburg grape in 70% crashing ratio,and in this way the content of phenethyl alcohol and tie alkenes compound is very high,the fragrance is very thick.Using the pectolase to processe the material before the fermentation obtains the high juice rate and high content of the total phenol and the tannin,moreover,the feeling in the mouth is much mellow.Before the fermentation,to dip the material can gain more aromatic compoundt,he feeling of the wine is much better.

关 键 词：玫瑰香葡萄 芳香物质 香气 

分 类 号：TS262.6[轻工技术与工程—发酵工程]