不同浸渍发酵方式对红葡萄酒风味物质及感官特征的影响  

Effects of Different Fermentative Maceration Methods on the Flavor Components and Sensory Characteristics of Red Wine

作　　者：丁燕 韩晓梅 王超萍 王钦超 DING Yan;HAN Xiaomei;WANG Chaoping;WANG Qinchao(Shandong Academy of Grape,Jinan,Shandong 250100;Shandong Engineering Technology Research Center of Viticulture and Grape Intensive Processing,Jinan,Shandong 250100;Management Committee of Longkou Agricultural High-tech Industrial Development Zone,Yantai,Shandong 265701,China)

机构地区：[1]山东省葡萄研究院,山东济南250100 [2]山东省葡萄栽培与精深加工工程技术研究中心,山东济南250100 [3]龙口省级农业高新技术产业开发区管委会,山东烟台265701

出　　处：《酿酒科技》2021年第5期39-45,共7页Liquor-Making Science & Technology

基　　金：山东省农业科学院青年英才培养计划经费资助;山东自然科学基金项目“葡萄贵腐菌生境条件及其作用研究”(ZR2019PC062);山东省现代农业产业技术体系果品创新团队济南综合试验站项目(SDAIT-06-21)。

摘　　要：为明确葡萄酒浸渍发酵期间去籽处理对葡萄酒风味物质及感官品质的影响,以黑比诺酿酒葡萄为试材,在浸渍发酵初期进行去籽(WOS)和带籽发酵(WS)两种不同处理,对葡萄酒中的酚类物质、香气物质的含量、组成以及产品感官特性进行了比较分析。结果表明,WOS和WS处理之间的酒精度、总酸、颜色以及花色苷的含量无显著差异,但是WS处理葡萄酒中的总类黄酮、总黄烷醇类以及原花色素等的含量显著高于WOS处理。WS处理酒样中的原花色素的含量和没食子酰化度都要显著高于WOS处理,而平均聚合度mDP则低于WOS处理;不同处理酒样中原花色素的延伸构成单元(-)-表棓儿茶素和末端构成单元(-)-表儿茶素没食子酸酯的摩尔比例存在显著差异;WS和WOS处理之间的葡萄酒整体香气差异较小;不同处理酒样之间的苦味、涩味、酒体等感官特性有显著差异。In order to study the effects of seed removal during fermentative maceration on the flavor components and sensory quality of wine,Pinot Noir grapes were taken as the experimental materials,fermentative maceration with seeds(WS)or without seeds(WOS)were carried out,and the content and composition of polyphenols and aromatic substances,as well as the sensory characteristics of the wine were compared.The results showed that,there was no significant difference between WOS and WS samples in alcohol content,total acids,color parameters and anthocyanins content.However,the contents of total flavonoids,flavanols and proanthocyanidins in WS samples were significantly higher than those in WOS samples.WS samples had higher proanthocyanidins content,higher galloylation degree,and lower mean degree of polymerization(mDP)than WOS samples.There were significant differences between the two treatments in the molar percentage of(-)-epigallocatechin(EGC)and(-)-epicatechin-3-O-gallate(ECG).The overall aroma of WS and WOS samples had little differences,while other sensory characteristics such as bitterness,astringency,and wine body showed significant differences.

关 键 词：浸渍发酵 葡萄酒 风味物质 感官特性 原花色素 

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