葡萄酒产生苦味的影响因素  

Analysis of the Factors Affecting the Bitterness of Wine

作　　者：刘宗昭 卢丕超 王晓军 张如意 党国芳 谈明东 LIU Zongzhao;LU Pichao;WANG Xiaojun;ZHANG Ruyi;DANG Guofang;TAN Mingdong(CITIC Guoan Wine Co.Ltd.,Manas,Xinjiang 832200;Xinjiang Engineering Research Center of Wine Grapes&Wine,Manas,Xinjiang 832200,China)

机构地区：[1]新疆中信国安葡萄酒业有限公司,新疆玛纳斯832200 [2]新疆酿酒葡萄与葡萄酒工程技术研究中心,新疆玛纳斯832200

出　　处：《酿酒科技》2020年第12期54-59,70,共7页Liquor-Making Science & Technology

基　　金：新疆自治区十三五重大科技专项(2017A01001-3);昌吉州科技支撑产业高质量发展专项(编号2019Z02-01)。

摘　　要：苦味是一种独特的葡萄酒酒品风格,适量的苦味可以增加酒体的醇厚感,但苦味同时具有较强的味觉破坏功能,较高的苦味强度会严重影响葡萄酒的质量。本文从苦味产生机理以及葡萄酒中的苦味物质、苦味影响因素、苦味分析方法和脱苦工艺5个方面进行归纳总结,为酿造口感平衡、品质优良的葡萄酒提供理论依据。Bitterness is a unique flavor of wine.Moderate amount of bitterness can increase the full-bodied feeling of wine,but bitterness also has strong taste destruction function,and high intensity of bitterness will seriously affect the quality of wine.This paper summarizes the producing mechanism of bitterness,the bitter substances in wine,the influencing factors of bitterness,the analysis methods of bitterness,and the debitterness process,so as to provide a theoretical basis for the production of wine with balanced taste and high quality.

关 键 词：葡萄酒 苦味物质 分析方法 脱苦工艺 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]