适宜‘法国野’葡萄的葡萄酒生产类型探究  

Optimization of oenological process for‘Fa-guoye’grape

作　　者：邵建辉[1,2] 孟飞帅 王淼[2,3] 朱怡凡 白忠彬 马春花[4] SHAO Jianhui;MENG Feishuai;WANG Miao;ZHU Yifan;BAI Zhongbin;MA Chunhua(National Engineering Research Center for Agro-biodiversity Applied Technology,Yunnan Agricultural University,Kunming 650201,China;Grape and Wine Engineering&Technology Research Center,Yunnan Agricultural University,Kunming 650201,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Horticulture and Landscape,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学,农业生物多样性应用技术国家工程研究中心,云南昆明650201 [2]云南农业大学,云南省高校葡萄与葡萄酒工程技术研究中心,云南昆明650201 [3]云南农业大学食品科学技术学院,云南昆明650201 [4]云南农业大学园林园艺学院,云南昆明650201

出　　处：《食品与发酵工业》2021年第3期143-149,共7页Food and Fermentation Industries

基　　金：云南农业大学葡萄种质资源评价研究项目(K2400195000);云南省教育厅科学研究基金项目(2020J0259);云南省高校葡萄与葡萄酒工程技术研究中心建设专项项目(A2032020069)。

摘　　要：为挖掘云南地方酿酒葡萄品种‘法国野’的酿酒潜力,筛选适合该品种的葡萄酒生产类型和基本工艺。采用4种工艺酿制2个类型葡萄酒:浸渍发酵法(maceration-fermentation,MF)酿制干红葡萄酒、冷浸渍+放血法(cold pre-fermentation maceration&saignée,CMS)酿制桃红葡萄酒、冷浸渍+放血+浸渍发酵法(cold pre-fermentation maceration,saignée and maceration-fermentation,CMS-MF)酿制干红葡萄酒,直接压榨法(direct press,DP)酿制桃红葡萄酒,其中2款干红葡萄酒均进行苹果酸-乳酸发酵(malolactic fermentation,MLF)。陈酿3个月后,对4款葡萄酒进行理化指标分析和感官评价。结果表明:与DP和MF相比,CMS和CMS-MF可分别显著提高桃红和干红葡萄酒的单宁、花色苷、总浸出物含量及色度;且CMS和DP桃红葡萄酒的香气、口感和总评得分均显著高于MF和CMS-MF干红葡萄酒,但同类型葡萄酒间的感官质量并无显著差异(P<0.05)。相关性分析表明,感官评价总评得分与酒精度和可滴定酸含量呈显著正相关,与花色苷、单宁和总浸出物含量呈显著或极显著负相关,这证明了MF和MLF工艺均不利于改善‘法国野’葡萄酒的感官质量。此外,与CMS相比,DP可显著提高葡萄汁的还原糖含量和最终葡萄酒的酒精度,并显著降低对单宁的浸提,且保持相当的感官质量。因此,酿酒葡萄‘法国野’更适合于酿造桃红葡萄酒,可将DP作为首选工艺,因其在确保葡萄酒感官质量的同时,又可减少工序、节约成本。To explore the oenological potential of grapevine variety‘Fa-guoye’from Yunnan,and recommend a best winemaking category and process,different pre-fermentation treatments were compared to make red and roséwines.Skin maceration-fermentation(MF)and CMS-MF were used to make red wine,while cold pre-fermentation maceration and saignée(CMS)and direct press(DP)for roséwine.Malolactic fermentation(MLF)was carried out in red winemaking after alcohol fermentation.After three-months aging,physical and chemical analysis were carried out as well as sensory evaluation.The results showed that CMS and CMS-MF significantly enhanced the extraction of tannin,anthocyanin,total extract and color of roséand red wines compared with DP and MF separately.The aroma,taste and overall evaluation scores of roséwines from CMS and DP treatments were significantly higher than those red wines from MF and CMS-MF.However,no statistically significant difference was found in the sensory quality of the same wine category(P<0.05).And the overall evaluation scores had significant positive correlations with alcohol and titratable acid contents,and significant negative correlations with anthocyanin,tannin,residual sugar and volatile acid contents.Therefore,both MF and MLF had adverse effects on the sensory quality of‘Fa-guoye’wine.Compared with CMS,DP led to significant increases in reducing sugar of grape juice and alcohol content of the final wine,and significantly decreased tannin contents while maintaining the same sensory quality of roséwine.Therefore,‘Fa-guoye’grape is suggested to make quality roséwine by DP meanwhile reducing the process and saving costs.

关 键 词：‘法国野’葡萄 干红葡萄酒 桃红葡萄酒 传统浸渍发酵法 放血法 直接压榨法 

分 类 号：TS262.6[轻工技术与工程—发酵工程]