陕西泾阳赤霞珠葡萄冷冻处理酿酒特性研究  

Wine-making characteristics of Cabernet Sauvignon grape by freezing process in Jingyang Shaanxi area

作　　者：张红娟[1,2] 杨继红[1,3,4] 唐福旭 隋银强[1] 

机构地区：[1]西北农林科技大学葡萄酒学院陕西杨凌712100 [2]杨凌职业技术学院生物工程学院,陕西杨凌712100 [2]杨凌职业技术学院生物工程学院,陕西杨凌712100 [3]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [4]西北农林科技大学葡萄与葡萄酒(合阳)试验站,陕西合阳715300

出　　处：《中国酿造》2014年第6期58-62,共5页China Brewing

基　　金：西北农林科技大学基本科研业务费专项资金(QN2011038);西北农林科技大学试验示范站科技创新与成果转化项目(XNY2013-64)

摘　　要：葡萄酒中多酚、单宁等功能性成分主要来源于葡萄果皮中,为提高葡萄酒中的酚类物质含量,改善葡萄酒的口感,试验以陕西泾阳赤霞珠葡萄浆果为原料,分别在-20℃和-35℃两种不同温度下进行冷冻处理葡萄浆果并进行小容器酿酒试验,研究了葡萄原料经冷冻处理后葡萄酒中理化指标的差异变化,以及冷冻处理对葡萄酒感官特性的影响。结果表明:赤霞珠葡萄原料经-20℃和-35℃两种不同温度冷冻处理后,葡萄酒中单宁和总酚物质的含量显著增高,且-20℃冷冻处理后含量最高,其中单宁含量为29.54mg/L,总酚含量为129.71mg/L;葡萄原料经-20℃冷冻处理后,葡萄酒的外观、口感和总体评定显著提高。Polyphenol, tannin and other functional components were mainly derived from grape skins. In order to enhance phenolic substances in wine and to improve the taste of wine, wine grape variety of Cabernet Sauvignon in Jingyang Shaanxi area were frozen at the temperature of-20 ℃ and-35 ℃ to produce dry red wine in pilot scale. The difference of physicochemical index was studied and sensory evaluation of wine was evaluated under different temperature freezing treatment. Results showed that the content of tannins and phenolics in grape wine increased significantly when the grape samples were treated by freezing processing at-20 ℃ and-35 ℃, however, the ones treated at-20 ℃ were better. The tannins content was29.54 mg/L and total phenols content was 129.71 mg/L when Cabernet Sauvignon was frozen at-20 ℃. The appearance, taste and total quality improved significantly in sensory quality of Cabernet Sauvignon red wine with grape samples frozen at-20 ℃.

关 键 词：赤霞珠 冷冻 酿酒工艺 酚类物质 感官评定 

分 类 号：TS209[轻工技术与工程—食品科学]