添加芦荟汁对红葡萄酒发酵的影响  

Effects of adding aloe juice on red wine fermentation

作　　者：解晓彤 马雷[1] 张雪[1] 张烨[1] 李杰 孙玉梅[1] 李宪臻[1] XIE Xiaotong;MA Lei;ZHANG Xue;ZHANG Ye;LI Jie;SUN Yumei;LI Xianzhen(School of Bioengineering,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：《甘肃农业大学学报》2022年第4期211-219,共9页Journal of Gansu Agricultural University

基　　金：辽宁省教育厅创新团队项目(2016J002);大连市星火计划项目(2013B11NC078)。

摘　　要：【目的】在葡萄酒发酵中用木立芦荟(Aloe arborescens)汁(AJ)替代二氧化硫(SO_(2)),提高葡萄酒的饮用安全性。【方法】在赤霞珠葡萄酒自然发酵(SF)和接种发酵(IF)前,分别添加80 g/L AJ与60 mg/L SO_(2)。测定发酵过程中的还原糖、乙醇、乙酸、总酸、高级醇和酯类化合物含量以及发酵终点的色度、褐变度和感官质量。【结果】AJ和SO_(2)对SF的影响要大于对IF的影响,两者均减慢SF耗糖和产乙醇,提高SF和IF的乙醇产量、总酸度、感官质量以及IF异丁醇产量,降低SF和IF的残糖量,几乎不影响SF正丙醇和异丁醇产量以及SF和IF的正丁醇、正己醇和酯产量。与SO_(2)不同的是,AJ促进早期IF耗糖和产乙醇,降低SF和IF的葡萄酒色度和褐变度以及SF的异戊醇和2-苯乙醇产量,提高SF和IF的乙酸产量以及IF的正丙醇产量。【结论】添加AJ对葡萄酒发酵和质量虽然存在一些不利影响,但总效果与添加SO_(2)相近,在环境友好和食品安全性等方面看,AJ具有完全或部分取代SO2的潜力。【Objective】To replace SO_(2) in wine fermentation in order to improve the safety of wine.【Method】The 80 g/L Aloe arborescens juice(AJ)and 60 mg/L SO_(2) were added before the spontaneous fermentation(SF)and the inoculated fermentation(IF)of Cabernet Sauvignon wine,respectively.The content of reducing sugars,ethanol,acetic acid,total acid,higher alcohol,ester compounds were determined in the fermentation process.The chromaticity,browning degree and sensory quality were detected at the end of fermentation.【Result】The adding AJ and adding SO_(2) affected SF generally greater than IF.Both AJ and SO_(2) slowed down sugar consumption and ethanol production of SF,increased isobutanol production of IF as well as ethanol production,total acidity and sensory quality of both SF and IF,decreased residual sugar content of both SF and IF,and hardly affected the production of n-propanol and isobutanol of SF,the production of n-butanol,n-hexanol and ester of both SF and IF.AJ promoted the early sugar consumption and ethanol production of IF,reduced the color intensity and browning degrees of wine,and the production of isoamyl alcohol and 2-phenylethanol of SF,and increased the production of n-propanol of IF and acetic acid of both SF and IF,unlike SO_(2).【Conclusion】Adding AJ had favorable and individual unfavorable effects on the fermentation and quality of wine,but had the comprehensive effect similar with adding SO_(2).Therefore,adding AJ had the potential to replace SO_(2) completely or partially.

关 键 词：木立芦荟汁 二氧化硫 红葡萄酒发酵 挥发性化合物 

分 类 号：TS261[轻工技术与工程—发酵工程]