添加洋葱汁和二氧化硫的赤霞珠红葡萄酒发酵生成挥发性化合物的比较  

Comparison of the Volatile Compounds Production in Cabernet Sauvignon Red Wine Fermentation Treated with Onion Juice and Sulphur Dioxide

作　　者：袁梦 马雷[1] 李杰 陈西朋 孙玉梅[1] YUAN Meng;MA Lei;LI Jie;CHEN Xipeng;SUN Yumei(School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《食品科技》2021年第10期46-53,共8页Food Science and Technology

基　　金：大连市生物催化工程实验室项目(2013B11NC078);国家自然科学基金项目(31371742)。

摘　　要：二氧化硫(SO_(2))对人体健康的负作用引起对葡萄酿酒使用的SO_(2)安全替代品的关注。该研究对赤霞珠红葡萄酒自然发酵和接种发酵分别添加洋葱汁(50 g/L)和添加SO_(2)(60 mg/L)处理,从挥发性成分含量的变化比较添加洋葱汁和添加SO_(2)的发酵效果。结果表明,添加洋葱汁和SO_(2)均不影响2种发酵的乙醇和乙醛产量以及接种发酵的乙酸、异戊醇、总酯和总高级醇产量(P>0.05),同样降低接种发酵异丁醇和自然发酵总酯产量(P<0.05)。添加洋葱汁显著提高自然发酵乙酸和接种发酵正丙醇产量并降低自然发酵己酸乙酯产量(P<0.05),几乎不影响自然发酵乙酸乙酯和2-苯乙醇产量(P>0.05),降低接种发酵的己酸乙酯和自然发酵异戊醇产量(P<0.05),而添加SO_(2)相应地表现作用相反(P<0.05)。添加洋葱汁显著降低自然发酵异戊醇和总高级醇产量却提高接种发酵正己醇产量(P<0.05)。添加SO_(2)显著提高自然发酵2-苯乙醇产量却降低正丙醇和总酯产量(P<0.05)。从挥发性化合物角度分析,对葡萄酒自然发酵洋葱汁有部分取代SO_(2)的可能,对接种发酵有全部取代SO_(2)的可能。The negative effects on human health of sulfur dioxide(SO_(2))cause to concern a safe substitute for SO_(2)used in grape wine making.In this study,the effects of adding onion juice(50 g/L)and adding SO_(2)(60 mg/L)were compared by the contents of volatile components determined during the spontaneous and inoculated fermentation of Cabernet Sauvignon red wine.The results showed that the addition of onion juice and SO_(2)did not affect the yield of ethanol and acetaldehyde,and the yield of acetic acid,isoamyl alcohol,total ester and total higher alcohol in inoculated fermentation(P>0.05),but similarly decreased the yield of isobutanol and total ester in inoculated fermentation(P<0.05).Adding onion juice significantly improved the yield of acetic acid in spontaneous fermentation and n-propanol in inoculated fermentation(P<0.05),and decreased ethyl hexanoate yield in spontaneous fermentation(P<0.05),hardly affected the yield of ethyl acetate and 2-phenylethanol in spontaneous fermentation(P>0.05),reduced ethyl hexanoate yield in inoculated fermentation and isoamyl alcohol yield in spontaneous fermentation(P<0.05),but adding SO_(2)correspondingly affected inversely(P<0.05).Adding onion juice significantly reduced the yield of isoamyl alcohol and total higher alcohol in spontaneous fermentation,but increased n-hexanol yield in inoculated fermentation(P<0.05).Adding SO_(2)significantly increased 2-phenylethanol yield but decreased the yield of n-propyl alcohol and total ester in spontaneous fermentation(P<0.05).In terms of volatile compounds,onion juice could partially replace SO_(2)in spontaneous wine fermentation,completely replace SO_(2)in inoculated fermentation.

关 键 词：洋葱汁 二氧化硫 红葡萄酒发酵 挥发性化合物 

分 类 号：TS262.61[轻工技术与工程—发酵工程]