原料前处理方式对葡萄汁主要成分溶出的影响  

Effect of raw material pretreatment on the dissolution of the main components of grape juice

作　　者：桂长莉 石淳[1] 曹晓虹[1] 

机构地区：[1]北方民族大学生物科学与工程学院宁夏葡萄与葡萄酒创新中心,银川750021

出　　处：《食品科技》2017年第3期88-93,共6页Food Science and Technology

基　　金：宁夏回族自治区科技支撑计划项目;北方民族大学研究生创新项目

摘　　要：为提升宁夏贺兰山东麓干红葡萄酒品质,研究破碎度、冷浸渍、CO_2浸渍等几种前处理方式对葡萄汁中各种成分溶出的影响。结果显示:当不进行浸渍处理时,破碎度对葡萄浆中主要成分的溶出无明显影响;当采用8℃浸渍2 d时,破碎度超过60%时葡萄中各种成分浸出效果最好,总酚、总花色苷和单宁的含量分别是对照的1.86、2.06、1.20倍;采用CO_2在(25~30)℃浸渍7d时,各成分溶出较好,总酚、总花色苷、单宁的含量分别是对照的1.47、1.34、1.02倍。由此可见,选择适当的浸渍处理工艺,可明显改善葡萄汁中主要成分的溶出量,从而对后期提高葡萄酒的品质及风味奠定基础。In order to improve the quality of red wine at the eastern foot of Ningxia Helan mountain, Study the effects of several kinds of pretreatment methods such as crushing degree, cold dipping and CO2 impregnation on the dissolution of grape juice were studied. Results shows： When the impregnation process is not carried out, crushing degree had no significant effect on the dissolution of the main components in grape pulp; When dipping by 8 ℃ for 2 days, the crushing degree is over 60%, the various components of grape has the best leaching effect. The contents of total phenolics, total anthocyanins and tannins were 1.86 times, 2.06 times and 1.2 times of comparison; When dipping with CO2 by（25-30）℃ for 7 days, the various components of grape has the best leaching effect. The contents of total phenolics, total anthocyanins and tannins were 1.47 times, 1.34 times and 1.02 times of comparison. So, The selection of appropriate dipping treatment technology could significantly improve the dissolution rate of the main components in grape juice, so as to lay the foundation for improving the quality and flavor of wine in the later period.

关 键 词：前处理 葡萄汁 主要成分 

分 类 号：TS262.6[轻工技术与工程—发酵工程]