植物叶绿体提取物对红葡萄酒颜色及感官品质的影响  

Effect of plant chloroplast extracts on color and sensory quality of red wines

作　　者：李敏[1,2] 王文武 盛文军 张波[1,2] 王婧 彭帅[1,2] LI Min;WANG Wenwu;SHENG Wenjun;ZHANG Bo;WANG Jing;PENG Shuai(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070,China;Gansu Key Laboratory of Viticulture and Enology,Lanzhou,Gansu 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070

出　　处：《美食研究》2022年第4期86-93,共8页Journal of Researches on Dietetic Science and Culture

基　　金：甘肃省自然科学基金项目(22JR5RA869);甘肃农业大学盛彤笙创新基金项目(GSAU-STS-1740)。

摘　　要：采用CIE 1976(L^(*)a^(*)b^(*))色空间系统研究植物叶绿体冻干粉处理对干型、半干型、半甜型、甜型红葡萄酒颜色的影响,并对红葡萄酒感官品质变化进行评价。结果表明:(1)叶绿体可清除干型葡萄酒中约90%以上游离态SO_(2)、30%以上结合态SO_(2),共计清除总硫约35%以上,达到有机葡萄酒限量标准;可清除甜型葡萄酒中约50%游离态SO_(2)、1%结合态SO_(2),共计清除总硫约25%以上,小麦草叶绿体和菠菜叶绿体间无显著差异(P<0.05);(2)叶绿体处理可显著提高葡萄酒的明度(L^(*)),降低葡萄酒的红色(a^(*))、黄色(b^(*))、彩度(C^(*))和色调(h^(*)),处理酒样与原酒相比产生色差(ΔE),但其颜色仍在正常红葡萄酒颜色范围内;(3)感官分析表明,叶绿体处理对红葡萄酒的滋味和典型性影响较小,并可增加酒样的草本类香气和整体香气强度,但会使酒样颜色略显暗淡,香气的复杂性略有降低。三角品尝检验表明,叶绿体处理后干型、半干型、甜型葡萄酒口感与原酒差异均不显著,半甜型葡萄酒口感与原酒差异显著(P<0.05)。研究表明:植物叶绿体可以作为绿色生物氧化剂提升葡萄酒的饮用安全性,且对葡萄酒的感官品质影响较小,具有应用潜力。The CIE 1976(L^(*)a^(*)b^(*))color space system was used to study the effect of freeze-dried plant chloroplast powder on the color of dry,semi-dry,semi-sweet and sweet red wines,and to evaluate the changes in sensory quality of red wine.The results showed that:(1)Chloroplasts could remove about 90% of free SO_(2) and 30% of bound SO_(2) in dry wines,totaling about 35%of total sulfites,which met the demand limit of the organic wine;about 50% of free SO_(2) and 1% of bound SO_(2) in sweet wines,totaling about 25% of total sulfites,and there was no significant difference between wheatgrass chloroplasts and spinach chloroplasts.(2)Chloroplast significantly increased Lightness(L^(*))and reduced Red-Green Color Index Value(a^(*)),Yellow-Blue Color Index Value(b^(*)),Curoma(C^(*))and Hue angle(h^(*))of the wine,samples showed color difference(ΔE)compared to the original wine within the range of normal red wine.(3)Sensory analysis showed that the chloroplast had less effects on the taste and typicality of the red wines and increased the herbaceous aromas and overall aroma intensity of the wines resulting in slightly dull and decrease in aroma complexity.The triangular test showed that the tastes of dry,semi-sweet and sweet wines were not significantly different from the original wine after chloroplast treatment,the taste of semi-sweet wines was significantly different from the original wine(P<0.05).

关 键 词：叶绿体 亚硫酸盐 葡萄酒 CIE 1976(L^(*)a^(*)b^(*))色空间系统 颜色 感官评价 

分 类 号：TS971.22[轻工技术与工程]