超声催陈对葡萄酒色泽品质的影响  

The Effect of Ultrasonic Aging on the Color Quality of Wine

作　　者：马小强 王有梁 潘艺波 陈紫彤 白卫滨 孙建霞[1] MA Xiaoqiang;WANG Youliang;PAN Yibo;CHEN Zitong;BAI Weibin;SUN Jianxia(Faculty of Chemical Engineering and Light Industry,Guangdong Provincial Key Laboratory of Plant Resources Biorefinery,Guangdong University of Technology,Guangzhou 510006,Guangdong,China;Department of Food Science and Engineering,Institute of Food Safety and Nutrition,Jinan University,Guangzhou 510632,Guangdong,China)

机构地区：[1]广东工业大学轻工化工学院,广东省植物资源生物炼制重点实验室,广东广州510006 [2]暨南大学理工学院,食品安全与营养研究院,广东广州510632

出　　处：《食品研究与开发》2023年第15期15-23,共9页Food Research and Development

基　　金：国家自然科学基金面上项目(31771983)。

摘　　要：超声波作为一种非热加工技术,可加速葡萄酒的陈酿以促进风味物质以及口感的变化。然而,超声波对葡萄酒色泽品质的影响规律尚不明确。在陈酿过程中,葡萄酒的酒体颜色和花色苷的变化息息相关。该文利用超声波进行人工催陈试验,分别选取超声功率、超声时间和超声次数3个因素,探究超声对新酒在陈酿早期的各项色泽指标的影响。结果表明,当超声时间20 min、超声功率180 W、超声4次时,能够有效加速游离花色苷的降解和转化,促进酒体中花色苷衍生物的生成,并提高葡萄酒的色度值,促使葡萄酒从紫红色色调向着砖红色色调转变。因此,超声波处理可以缩短葡萄酒陈酿时间,提高其色泽品质。As a non-thermal processing technology,ultrasound can accelerate the aging of wine,promote changes in flavor substances,and improve wine taste.However,the effect of ultrasonic treatment on the color quality of wine is still uncertain.During the aging process,the color of wine is closely related to changes in anthocyanins.In this study,the influence of ultrasound on the color quality of young wine in the early aging stage was explored using ultrasonic power,time,and cycles as the three factors.The results showed that ultrasonic power at 180 W,for 20 min and 4 cycles,could effectively accelerate the degradation and transformation of free anthocyanins,promoted the formation of anthocyanin derivatives in wine,improved the wine color,and changed the color from a purplish red to a brick red hue.Therefore,ultrasonic treatment could accelerate wine aging and improve its color quality.

关 键 词：花色苷 葡萄酒 色泽 超声波 催陈 

分 类 号：TS262.6[轻工技术与工程—发酵工程]