疏穗处理对“赤霞珠”葡萄及葡萄酒中生物胺含量的影响  

Effect of Cluster Thinning on Concentration of Biogenic Amines in Cabernet sauvignon Grape Berries and Wines

作　　者：刘沛通[1] 王亚钦[1] 吴广枫[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2015年第11期199-205,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家农业产业技术体系专项基金(CARS-30)

摘　　要：生物胺对葡萄酒品质及安全性有不良作用,其含量由葡萄果实及酿造过程决定,其中疏穗处理等栽培措施对果实中生物胺含量及种类有重要影响。本试验分析3种疏穗方式对葡萄果实及葡萄酒中生物胺含量的影响,监控葡萄酒发酵过程中生物胺含量的变化,结果发现1.0穗/新梢疏穗处理的葡萄果实品质良好,所得葡萄酒中生物胺含量少,适合葡萄生长及后续酿酒。同时发酵可减弱疏穗处理对葡萄酒中生物胺含量的影响。此外,监控发酵过程也十分重要。Biogenic amines have negative effects on the quality and safety of wine. Their contents in wines are related to grape berries and fermentation course, while the former are affected by climate, soil and cultural management.In this study, the effect of cluster thinning on the levels of biogenic amines in musts and wines was discussed, the evolution of these compounds during the fermentation was analyzed as well. It was noticed that 1.0 cluster/shoot was more suitable for the growth of grape berries, as well as for wine making. For the grapes with this training had better qualities, also the lower levels of biogenic amines in their wines. It also found that fermentation can weaken the effect of cluster thinning on wines, so it is also crucial to control the course.

关 键 词：生物胺 疏穗处理 葡萄酒 '赤霞珠' 

分 类 号：TS262.6[轻工技术与工程—发酵工程]