甘露糖蛋白对‘赤霞珠’葡萄酒中糖酸和香气的影响  

Effect of mannoproteins on sugar,acid and aroma of’Cabernet Sauvignon’wine

作　　者：荆思思 倪小凡 王庶 乐小凤 房玉林[1,2] 鞠延仑 JING Sisi;NI Xiaofan;WANG Shu;YUE Xiaofeng;FANG Yulin;JU Yanlun(College of Enology,North West Agriculture and Forestry University,Yangling 712100,China;Heyang Viti-viniculture Station,Heyang 715300,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]合阳葡萄试验示范站,陕西合阳715300

出　　处：《中国酿造》2022年第1期143-148,共6页China Brewing

基　　金：陕西省创新能力支撑计划(2020TD-047);大学生创新训练项目(X202010712232)。

摘　　要：为进一步探究甘露糖蛋白对葡萄酒感官品质的影响,以’赤霞珠’葡萄为原料酿造葡萄酒,分别在其酒精发酵前和酒精发酵后添加不同量的甘露糖蛋白,在酒精发酵结束后放置12个月检测葡萄酒常规理化指标和单体糖、有机酸、香气物质含量并进行感官品评。结果表明,酒精发酵前添加甘露糖蛋白对于葡萄酒感官品质无促进作用,而酒精发酵后添加0.3 g/L甘露糖蛋白可使葡萄酒中果糖含量降低20.7%,苹果酸和酒石酸分别降低4.4%和8.4%,同时成倍提高了香气组分中酯类、醇类的含量,从而提高葡萄酒的感官品质。因此,甘露糖蛋白的添加可作为提高葡萄酒感官品质的处理措施,推荐在酒精发酵后以0.3 g/L的剂量添加。In order to further explore the effect of mannoproteins(MP)on the sensory quality of wine,using’Cabernet Sauvignon’grapes as raw material for wine brewing,different concentrations of MP were added before and after alcoholic fermentation,respectively.The wine was kept for 12 months after alcoholic fermentation,the physicochemical characteristics and the contents of monomer sugar,organic acid and aroma substances were determined,and sensory evaluation was conducted.The results showed that the addition of MP before alcoholic fermentation couldn’t promote the sensory quality of wine,while the addition of 0.3 g/L MP after alcoholic fermentation could reduce the fructose content by 20.7%,malic acid by 4.4%and tartaric acid by 8.4%,respectively,at the same time.The contents of esters and alcohols were improved multiply,so as to improve the sensory quality of the wine.Therefore,the addition of MP could be used as a treatment measure to improve the sensory quality of wine,and it was recommended to add 0.3 g/L after alcoholic fermentation.

关 键 词：葡萄酒 甘露糖蛋白 单体糖 有机酸 香气 

分 类 号：TS262.6[轻工技术与工程—发酵工程]