振动方式对瓶储葡萄酒酚类物质的影响  

Effects of different vibration modes on the quality of bottled wine

作　　者：张予林[1] 吴丹 沙青 兰天 王悦 孙翔宇 ZHANG Yulin;WU Dan;SHA Qing;LAN Tian;WANG Yue;SUN Xiangyu(College of Enology,Northwest A&F University,Yangling 712100,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration,Yangling 712100,China;Heyang Viti-viniculture Station of Northwest A&F University,Heyang 715300,China;Ningxia Eastern Foot of Helan Mountain Wine Station of Northwest A&F University,Yinchuan 750104,China;China Wine Industry Technology Institute,Yinchuan 750021,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]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [3]国家林业和草原局葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [4]西北农林科技大学合阳葡萄试验示范站,陕西合阳715300 [5]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,宁夏银川750104 [6]中国葡萄酒产业技术研究院,宁夏银川750021

出　　处：《食品与发酵工业》2021年第14期16-22,共7页Food and Fermentation Industries

基　　金：国家重点研发计划(2019YFD1002500);国家葡萄产业技术体系(CARS-29-zp-6);西北农林科技大学试验示范站(基地)科技成果推广项目(TCZX2020-36);宁夏回族自治区自然基金项目(2021AAC02023)。

摘　　要：葡萄酒在运输以及酒柜贮藏条件下都会发生不同程度的振动。研究不同振动方式对葡萄酒质量的影响,对葡萄酒在运输和贮存过程中保持良好品质,有效延长其货架期具有重要的现实意义。研究采用4种不同的振动方式(冷冻机振动、摇床振动、漩涡振动和车载振动)分别对葡萄酒常规理化指标、花色苷、单体酚和颜色进行研究,结果表明,振动影响葡萄酒基本理化指标,使葡萄酒酒度、总糖、干浸出物和总酸含量下降,挥发酸含量升高,且振动强度越大,理化指标变化幅度越大。振动对葡萄酒花色苷总量和单体酚总量影响较大。随着振动强度和振动时间的增加,其总量降低幅度越大。振动使葡萄酒明亮度增加,红色色调和黄色色调减少。In the transportation and storage in wine cabinets,wine all vibrate with varying degrees.Studying the effects of different vibration modes on wine quality would be very useful for keeping the good quality of wine during the transportation and storage in wine cabinets,and effectively extend the shelf life of wine.In this study,the effect of four different vibration methods(including freezer vibration,constant shaker vibration,vortex vibration,and vehicle vibration)on the general physicochemical indicators,anthocyanins,phenols and color of the wines were studied.Results showed that vibration affected the basic physicochemical indicators of wine,caused a decrease in the wine alcohol,total sugar,dry extract and total acid content.The vibration also increased the content of volatile acid.The greater the intensity of vibration,the greater the change in physical and chemical indicators.Vibration had a great effect on the amount of anthocyanin and phenol in wine.With the increase of vibration intensity and vibration time,their total amount decreased greater.Vibration increased the brightness of the wine and reduced the red and yellow tones.

关 键 词：葡萄酒 振动 瓶储 质量 多酚 色泽 

分 类 号：TS262.6[轻工技术与工程—发酵工程]