通化产区山葡萄酒酿造过程中理化性质变化  

Changes of Physicochemical Properties of Amur Gape Wines on Fermentations in Tonghua Region

作　　者：刘欢 李皓[1,2] 陈长武 何文兵[3] LIU Huan;LI Hao;CHEN Changwu;HE Wenbing(College of Food Engineering,Jilin Engineering Normal University,Changchun 130052;Mountain Grape Resources Development for Innovative Research Team of Jilin Province,Changchun 130052;College of Food Science and Engineering,Tonghua Normal University,Tonghua 134002)

机构地区：[1]吉林工程技术师范学院食品工程学院,长春130052 [2]吉林省山葡萄资源开发创新团队,长春130052 [3]通化师范学院食品科学与工程学院,通化134002

出　　处：《食品工业》2018年第11期8-11,共4页The Food Industry

基　　金：吉林省科技发展计划项目(20150101117JC);吉林省教育厅"十三五"科学技术研究(2016246;JJKH20180862KJ)

摘　　要：为了改善山葡萄酒品质和优化山葡萄酒酿造工艺,通过深入了解通化产区山葡萄酒酿造过程品质变化,分别研究"双红""双优""公酿1号"和"北冰红"4个品种山葡萄酒p H、总酸、总糖、酒精度、总花色苷、菌落总数和香气成分,比较了其酿造过程中它们理化性质和香气成分变化的差异。结果表明,前期发酵山葡萄酒品质变化明显,中期发酵变化趋于平缓。4个品种山葡萄酒理化性质和香气成分存在差异,"北冰红"山葡萄酒的总糖含量、酒精度和酵母菌菌落总数最高,酒的口感最好;"公酿1号"山葡萄酒总酸含量最高而p H最低,口感偏酸;"双红"山葡萄酒总花色苷含量最高,颜色最深。因此, 4个品种山葡萄酒各具特点,可以依据它们特点开发出品质更优山葡萄酒产品。In order to improve the quality and optimize the brewing technology for amur gape wine, this experiment has a thorough understanding to the quality changes of amur gape wine during the brewing process in Tonghua region. Four cultivars of Amur grape on ‘Shuanghong＇, ‘Shuangyou＇, ‘Gongniang No.1＇ and ‘Beibing Hong＇ were processed into wines. The parameters of these wines were investigated, including pH, total acidity, total sugar, ethanol, total anthocyanins yeast counts and aroma components, compared in the pre-fermentation and mid-fermentation. The results showed that the changes of wine qualities were significant in the pre-fermentation, and were gentle in the mid-fermentation. There were differences to these wine qualities. ‘Beibinghong＇ wine had the highest total sugar, ethanol and yeast counts, so that it tastes best. ‘Gongniang No.1＇ wine had the highest total acidity content and the lowest pH, so it tasted the sourest. ‘Shuanghong＇ wine had the highest total anthocyanins and the deepest color. So four wines had their own characteristics. According to their characteristics, the better products of amur gape wine would be developed.

关 键 词：山葡萄酒 理化性质 香气成分 

分 类 号：TS262.6[轻工技术与工程—发酵工程]