洋葱葡萄酒的工艺优化  

Process optimization of onion wine

作　　者：于亚敏 廖欣怡 李霞 杨继红[1,2,3] YU Yamin;LIAO Xinyi;LI Xia;YANG Jihong(LCollege of Enology,Northwest Agriculture ＆ Forestry University, Yangling 712100, China;Shaanxi Engineering Research Center for Viti -Viniculture,Yangling 712100 , China;Heyang Viti -Viniculture Station of Northwest Agricul ture ＆ Forestry University,Heyang 715300, China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [3]西北农林科技大学合阳葡萄试验站,陕西合阳715300

出　　处：《中国酿造》2018年第5期203-207,共5页China Brewing

基　　金：陕西省重点研发计划项目(2017NY-186)

摘　　要：以紫皮洋葱和赤霞珠葡萄酒为原料,对洋葱葡萄酒的制作工艺进行优化。采用真空冷冻浓缩技术对洋葱汁进行预处理,通过单因素试验优化洋葱汁的真空冷冻浓缩时间和洋葱浓缩汁添加比例。结果表明,洋葱汁的最优真空冷冻浓缩时间为12 h,洋葱浓缩汁的最佳添加量为20%。在此工艺下,得到的洋葱葡萄酒的酒精度为7.62%vol,干浸出物含量为48.70 g/L,总黄酮、总花色苷、总酚、多糖含量和总抗氧化能力分别为544.55 mg/L、92.05 mg/L、1 157.72 mg/L、63.35 g/L、428.22 mg VC/L。其感官评分为85.03分,呈紫红色,澄清透亮,具有宜人的果香、醇香和淡雅的葱香。各项指标均符合国标GB/T 15037—2006《葡萄酒》要求。With purple onion and Cabernet Sauvignon wine as raw materials, the preparation process of onion wine was optimized. The onion juice was pretreated with vacuum freezing concentration technology. The vacuum freeze concentration time and onion concentrated juice adding propor-tion were optimized by single experiments. The results showed that the optimum vacuum i^eeze concentration time and onion concentrated juice addition were 12 h and 20%, respectively. Under the process, the alcohol content and dry extract content of the onion wine obtained were 7.62%vol and 48.70 g/L, respectively. The contents of total flavonoids, total anthocyanin, total phenols, polysaccharide and the total antioxidant capacity were 544.55 mg/L, 92.05 mg/L, 1 157.72 mg/L, 63.35 g/L and 428.22 mg VC/L, respectively. The sensory score of onion wine was 85.03, and the wine was the appearance of purple-red, clear and translucent, with pleasant fruit aroma, mellow and elegant onion aroma. Moreover, various indexes met the requirements of national standard GB/T 15037-2006 ＂wine＂.

关 键 词：洋葱 葡萄酒 真空冷冻浓缩 工艺优化 

分 类 号：TS261.2[轻工技术与工程—发酵工程]