低温浸渍对“玫瑰香”低醇桃红葡萄酒品质的影响  

Effect of Low Temperature Maceration Technique on Quality of Low Alcohol Rose 'Muscat hamburg' Wine

作　　者：崔艳[1] 吕文 尹吉泰 付荣霞[1] 

机构地区：[1]天津农学院食品科学与生物工程学院天津农产品加工工程技术中心,天津300384 [2]中法合营王朝葡萄酿酒有限公司,天津300402

出　　处：《北方园艺》2017年第15期103-108,共6页Northern Horticulture

基　　金：天津市农业科技成果转化与推广资助项目(201502130)

摘　　要：以天津汉沽产区的"玫瑰香"葡萄为试材,分别选取了2、6、10℃为酒精发酵前浸渍温度,并以24、48、72h为低温浸渍时间,研究了低温浸渍前处理方式对低醇桃红葡萄酒质量的影响,并通过固相微萃取结合气质联用法对其香气物质进行了定量分析。结果表明:6℃下低温浸渍处理葡萄汁48h后再发酵获得的低醇葡萄酒理化指标和感官指标均优于其它浸渍温度和时间。在此条件下酿的低醇葡萄酒香气物质含量明显高于对照组,其颜色浅桃红、果香浓郁、清新爽口、口感均衡、余味较长,具有"玫瑰香"葡萄的典型性。其中对22种香气成分进行了定量分析,发现低温浸渍增加了总的香气成分含量,赋予了低醇葡萄酒更多的新鲜水果香和花香,一定程度上弥补了由于低醇发酵造成的香气不足。说明短期低温浸渍可以改善"玫瑰香"低醇桃红葡萄酒的品质。The‘Muscat hamburg＇grapes from Tianjin Hangu region were used as raw materials to brew low alcohol rose wine.And the different maceration temperatures（2℃,6℃ and 10℃）and times（24 hours,48 hours and 72 hours）were carried out to investigate influence of cold maceration treatment on the quality of the wines,and aroma compounds were determined by SPME-GC/MS.The results showed that the physico-chemical indexes and sensory evaluation of the wines macerated at 6 ℃ for 48 hours were obviously better than the other groups.The low alcohol wine had light pink color,rich fruit aroma,fresh and balance taste,long after-taste and typical‘Muscat hamburg＇grape variety flavor.A total of 22 aroma compounds were quantified,and cold maceration treatment samples showed obvious increase in total volatile compounds contents,which endowed the wine with more fresh fruits and flower aroma,and remedied the deficiency of wine aroma and flavor caused by low alcohol fermentation in some extent.In general,short cold maceration could improve the quality of the low alcohol rose‘Muscat hamburg’wines.

关 键 词：低温浸渍 低醇葡萄酒 “玫瑰香”葡萄 香气物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]