响应面分析pH值、温度、SO2对干红葡萄酒中吡喃花色苷Vitisins的影响  

Effects of pH,temperature and SO_2 on pyranoanthocyanins(Vitisins) in red wine by response surface methodology

作　　者：何英霞[1] 李霁昕[1] 米兰[1] 陈玉蓉[1] 胡妍芸 王博[1] 王雨[1] 蒋玉梅[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄酒产业技术研发中心,甘肃兰州730070

出　　处：《食品与发酵工业》2016年第8期115-120,共6页Food and Fermentation Industries

基　　金：甘肃省委组织部科研基金项目(045 036100);甘肃省财政厅科研基金项目(045 041004);盛彤笙科技创新基金(GSAU-8T8-1335,GSAU-STS-1335)

摘　　要：为提高甘肃河西地区葡萄酒色泽品质,试验以蛇龙珠葡萄为原料,在单因素试验的基础上,利用响应面法分析p H值、发酵温度和SO_2添加量对干红葡萄酒中吡喃花色苷Vitisins的影响,建立数学回归模型,分析因素间的交互作用。结果显示,影响Vitisin A和Vitisin B含量的显著单因素为SO_2添加量和发酵温度,而SO_2添加量和p H值的交互作用影响最显著。蛇龙珠干红葡萄酒的最佳酿造工艺参数为:SO_2添加量58.89 mg/L,发酵温度26.57℃,葡萄醪p H值3.92,此条件下试验样品Vitisin A和Vitisin B含量分别达(14.43±1.04)mg/L和(2.22±0.23)mg/L,与模型理论值吻合度高达90%以上。In order to improve the color quality of red wine produced in Hexi Corridor, the effects of pH, fermen- tative temperature and SO2 content on pyranoanthocyanins （Vitisins） in Cabernet Gernischt red wine were analyzed by response surface methodology with single-factor experiments, and recursive model was built, then the interactions between factors was discussed. The results indicated that fermentative temperature and SO2 content were significant factors for effects on Vitisin A and Vitisin B. The optimum vinification parameters for Cabernet Gernischt red wine were as follows ： SO2 content 58.89 mg/L, fermentative temperature 26.57 , pH 3.92. The experimental values of Vitisin A and Vitisin B were（ 14.43± 1.04）mg/L and（2.22±0.23）mg/L respectively, the fitness with theoretical value of model was more than 90% .

关 键 词：蛇龙珠 葡萄酒 Vitiisn A Vitisin B 响应面 

分 类 号：TS262.6[轻工技术与工程—发酵工程]