不同果肉含量对龙眼干白葡萄酒品质的影响  

Effect of different pulp content on the quality of Longyan dry white wine

作　　者：薛楚然 陈佳威[1] 张莹辉 傅晓方[1] 赵晓宁[1] 郜成军 凌翰 郑紫淼 王文祺 杨学威 XUE Churan;CHEN Jiawei;ZHANG Yinghui;FU Xiaofang;ZHAO Xiaoning;GAO Chengjun;LING Han;ZHENG Zimiao;WANG Wenqi;YANG Xuewei(China Great Wall Wine Co.,Ltd.,Zhangjiakou 075400,China;Vina Santa Andrea Ltda,Sexta Region 316000,Chile)

机构地区：[1]中国长城葡萄酒有限公司,河北张家口075400 [2]圣利亚酒庄有限公司,智利第六地区316000

出　　处：《中国酿造》2023年第12期178-184,共7页China Brewing

基　　金：河北省企业技术创新需求专项(23317101D)。

摘　　要：葡萄原料的前处理方式对葡萄酒的发酵特性及感官品质有重要影响。该研究以龙眼葡萄为研究材料,利用顶空固相微萃取结合气相色谱质谱连用技术(HS-SPME/GC-MS)对三组不同果肉含量的葡萄汁发酵酿制的葡萄酒进行理化指标和香气成分检测,并探讨了不同果肉含量的葡萄酒发酵特性及感官品质,以期改良龙眼干白葡萄酒的风味特征。结果表明:对照组(100%澄清汁)、R1(30%果肉+70%澄清汁)、R2(50%果肉+50%澄清汁)和R3处理组(80%果肉+20%澄清汁)的酒精发酵时间分别为20 d、18 d、16.5 d和16 d;R1、R2和R3处理组的干浸出物含量相比于对照组分别提升了8.2%、10.2%和13.7%;带果肉葡萄汁的处理组中酯类、酸类和萜烯类物质含量均显著高于对照组(P<0.05),对照组、R1、R2和R3处理组中气味活力值(OAV)>1的物质分别有3种、6种、4种、4种,OAV总和分别为16.92、75.86、32.75和30.62。综上,R1(30%果肉+70%澄清汁)处理组发酵的龙眼干白葡萄酒,其风味物质种类、含量以及感官评分均为最高,并具有更为丰富的特征香气类型,如花香、脂肪、奶酪等。The pretreatment of grape had important effect on wine fermentation characteristics and sensory quality.Using Longyan grape as research material,the physicochemical properties and aroma components of wine fermented by three kinds of grape juice with different pulp contents were detected by HS-SPME/GC-MS,and the fermentation characteristics and sensory quality of wine with different pulp contents were discussed,in order to improve the flavor characteristics of Longyan dry white wine.The results showed that the alcoholic fermentation time of control group(100% clarified juice),group R1(30% pulp + 70% clarified juice),group R2(50% pulp + 50% clarified juice) and Group R3(80% pulp + 20% clarified juice) were 20 d,18 d,16.5 d and 16 d,respectively.The dry extract content of groups R1,R2,and R3 treatment increased by 8.2%,10.2%,and 13.7%,respectively,compared with the control group.The contents of esters,acids and terpenes in the grape juice with pulp were significantly higher than those in the control group(P<0.05).There were 3,6,4 and 4 kinds of substances with OAV>1 in the control group,groups R1,R2 and R3 treatment,respectively.The total OAV were 16.92,75.86,32.75 and 30.62,respectively.In conclusion,the Longyan dry white wine of group R1(30% pulp + 70% clarified juice)had more types and contents of flavor substances,as well as sensory scores,and had complex characteristic aroma types,such as floral aroma,fat and cheese,etc.

关 键 词：龙眼干白葡萄酒 果肉含量 香气 发酵特性 感官品评 

分 类 号：TS262.6[轻工技术与工程—发酵工程]