臭氧处理对干红葡萄酒感官特征、花色素、色度和色调的影响(英文)  

Effects of Ozone Treatment on the Organoleptic Character, Anthocyanins, Chromaticity and Tonality of Dry Red Wine

作　　者：李卉 王江星[2] 王颉[3] 

机构地区：[1]中法合营王朝葡萄酿酒有限公司,天津300402 [2]天津海河乳业有限公司,天津300402 [3]河北农业大学食品科技学院,河北保定071000

出　　处：《食品科学》2010年第23期101-106,共6页Food Science

基　　金：保定市科技局农产品加工平台建设资助项目(05N005)

摘　　要：用臭氧处理2007年酿制的赤霞珠干红葡萄酒,从感官指标和部分理化指标(花色素、色度、色调)方面,对处理3、6、9、12、15、18、21、24、27、30min的样品进行比较研究,分析较适宜的处理时间。结果表明,通过臭氧处理18min,感官总分从8.8分升至16.6分,花色素光密度值从0.37降至0.12,色度值从1.02升至1.36,色调值从0.76降至0.50。实验范围内,花色素光密度值或色调值与感官总分均不呈线性相关;色度值与感官总分呈线性相关,葡萄酒颜色由紫红色变成宝石红色,葡萄酒呈现出成熟的外观。Several Cabernet Sauvignon dry red wines made in 2007 were treated with ozone, the organoleptic characters and physicochemical items （anthocyanins, chromaticity, tonality） of the wines were studied and compared with different treatments for 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 min, from which we got the appropriate treating time. The results showed that through treating 18 mins with ozone, the total sensory evaluation scores rose from 8.8 to16.6; the OD520nm values of anthocyanins dropped from 0.37 to 0.12; the chromaticity values（OD420nm＋OD520nm＋OD620nm） rose from 1.02 to 1.36; the tonality values（OD420nm/OD520nm） dropped from 0.76 to 0.50. In this experiment, there weren t linear relationships between the OD520nm values of anthocyanins or the tonality values and the total sensory evaluation scores; there were linear relationships between the chromaticity values and the total sensory evaluation scores, the colour of the wine evolved from the initial purple-red hues of young wines towards more ruby ones, so that the appearance of the wine showed ripe.

关 键 词：干红葡萄酒 臭氧 催陈 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]