不同风干度对赤霞珠葡萄酒品质影响  

Quality of air-dried Cabernet Sauvignon wine

作　　者：郑峰[1] 段继华 黄伟[1] 黄瑜[1] 白羽嘉[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]乌鲁木齐创新源生物科技有限公司,乌鲁木齐830013

出　　处：《食品科技》2015年第8期54-58,共5页Food Science and Technology

基　　金：国家科技支撑计划项目(2015BAD29B04)

摘　　要：利用新疆气候干燥的优势,以可溶性固形物含量为风干度,选取经过自然风干至风干度分别为25%、30%、35%的赤霞珠葡萄为原料发酵得到不同风干度赤霞珠葡萄酒,以未经风干处理的赤霞珠葡萄酒为对照,测定4种酒样基本理化指标、生物活性成分和抗氧化能力,并结合定量描述分析法进行感官评定。结果表明:风干度30%的赤霞珠葡萄酒总酚含量2846.6 mg/L、花色苷含量44.3 mg/L、抗氧化能力值为18560.97μmol/L Trolox当量,均显著高于其他酒样,感官评分也高于其他3种酒样,整体品质较高。研究结果初步确定了风干赤霞珠葡萄酒最佳风干度为30%,为后续工艺研究和新疆特色葡萄酒产业开发提供理论依据。The Cabernet Sauvignon was air-dried in different SSC （25%, 30%, 35%） through the unique climatic advantages of Xinjiang, varying degrees air-dried Cabernet Sauvignon were used for wine- making, while the untreated sample as control. The basic chemical indicators and biological active ingredients of the four kinds of wine samples were detected, combining with quantitative analysis method described in sensory evaluation. The results showed that the wine made by the grapes at the level of 30% alcohol content （15.8%）, total phenolic content （2846.6 mg/L）, anthocyanin content （44.3 mg/L）, antioxidant capacity （18560.97 μmol/L） and also the sensory characteristics of wine score higher than the other three kinds of samples, it will be a kind of high-quality wine. This study preliminary determined the optimal degree of Cabernet Sauvignon air-dried wine, this work provide a theoretical basis for the subsequent process research and the wine industry in Xinjiang.

关 键 词：风干赤霞珠葡萄 理化指标 活性成分 抗氧化能力 感官评定 

分 类 号：TS262.6[轻工技术与工程—发酵工程]