‘黑比诺’起泡葡萄酒基酒多酚物质的氧化控制研究  

Study on oxidation control of polyphenols in base'Pinot Noir'sparkling wine

作　　者：邱咏梅 刘爱国 刘晓慧 苏龙 夏广丽 QIU Yongmei;LIU Aiguo;LIU Xiaohui;SU Long;XIA Guangli(School of Pharmacy,Binzhou Medical University,Yantai 264003,China;College of Marine Science and Biological Engineering,Qingdao University of Science and Technology,Qingdao 266042,China;Moet Hennessy Chandon(Ningxia)Winery Co.,Ltd.,Yinchuan 750000,China)

机构地区：[1]滨州医学院药学院(葡萄酒学院),山东烟台264003 [2]青岛科技大学海洋科学与生物工程学院,山东青岛266042 [3]酩悦轩尼诗夏桐(宁夏)酒庄有限公司,宁夏银川750000

出　　处：《中外葡萄与葡萄酒》2021年第5期26-31,共6页Sino-Overseas Grapevine & Wine

基　　金：烟台产区葡萄酒产业技术基础性研究(50012305073)。

摘　　要：为研究起泡葡萄酒基酒多酚物质的氧化控制,以产自宁夏的‘黑比诺’葡萄为原料酿制起泡葡萄酒,通过研究不同氧化处理时长对自流汁、1次压榨汁和2次压榨汁酿制的基酒多酚物质和总花色苷含量及色度值的影响,结合葡萄酒感官评价定量描述性分析,确定适宜的氧化处理时间。结果表明,随着氧化处理时间的增加,自流汁、1次压榨汁和2次压榨汁制得基酒的多酚物质均显著减少,总花色苷均显著增加;1次压榨汁和2次压榨汁制得基酒的色度值均显著增加。感官评价定量描述分析显示,氧化处理6~8 h的基酒感官质量较好。因此,实际生产中建议氧化处理时间6~8 h为宜。To investigate the oxidative control of polyphenols in sparkling based wine,'Pinot Noir'grape from Ningxia region was used as raw material to make sparkling wine.The effects of oxidation treatment time on contents of polyphenols and total anthocyanins,and color intensities of base wines brewed from free-run juice,first pressing juice and second pressing juice were detected,combined with quantitative descriptive analysis(QDA)of based wine sensory evaluation.Result showed that polyphenols were significantly decreased,total anthocyanins were significantly increased in base wines brewed from self-flowing juice,first pressing juice and second pressing juice,and color intensities of base wines brewed from first pressing juice and second pressing juice were increased significantly with extension of oxidation time.QDA showed the wine were treated with oxygen for 6-8 h had a bette r sensory evaluation result.Therefore,it is recommended that the oxidation time should be 6-8 h in actual production.

关 键 词：黑比诺 起泡葡萄酒 氧化 多酚物质 总花色苷 色度 定量描述性分析 

分 类 号：TS262.61[轻工技术与工程—发酵工程]