不同果胶酶处理对户太八号葡萄酒品质的影响  

Effect of different pectinase treatments on the quality of Hutai No.8 wine

作　　者：张萃异 刘辉 张碧颖 黄佳骏 石侃 刘树文[1,2,3,4,5] ZHANG Cuiyi;LIU Hui;ZHANG Biying;HUANG Jiajun;SHI Kan;LIU Shuwen(College of Enology,Northwest A&F University,Yangling 712100,China;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China;Engineering Research Center for Viti-Viniculture,National Forestry and Grassland Administration,Yangling 712100,China;Heyang Experimental and Demonstrational Stations for Grape,Northwest A&F University,Weinan 715300,China;Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station,Northwest A&F University,Yongning 750104,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨陵712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [3]国家林业和草原局葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [4]西北农林科技大学合阳葡萄试验示范站,陕西渭南715300 [5]西北农林科技大学宁夏贺兰山东麓葡萄酒试验站,宁夏永宁750104

出　　处：《中国酿造》2024年第5期68-74,共7页China Brewing

基　　金：国家十四五重点研发计划课题(2022YFD1602000);西安市科技计划项目(21NYYF0063);山东省重点研发计划(重大科技创新工程)(2022CXGC010605);国家自然基金面上项目(32072206);国家现代农业(葡萄)产业技术体系建设专项(CARS-29-jp-03)。

摘　　要：为探究不同果胶酶种类和添加量对户太八号葡萄酒整体品质的影响,以户太八号为原料酿造干红葡萄酒,研究3种商业果胶酶(HC、EX-V、RF)在不同添加量(20 mg/L、40 mg/L、60 mg/L和80 mg/L)下对户太八号葡萄出汁率、葡萄酒澄清度、理化指标、甲醇含量、颜色和挥发性香气化合物的影响。结果表明,当果胶酶EX-V添加量为20 mg/L时,葡萄酒整体品质较好,葡萄酒的pH值、酒精度、挥发酸等指标无显著性影响(P>0.05),且甲醇含量满足GB/T 15037—2006《葡萄酒》标准要求,同时显著提高了葡萄的出汁率、葡萄酒的澄清度(P<0.05);由于总花色苷含量的提高,显著改善了葡萄酒颜色,具体表现在显著提高了色彩饱和度(C^(*)_(ab)值)、红色调(a^(*)值)(P<0.05),显著降低了黄色调(b^(*)值)(P<0.05);挥发性香气化合物含量显著高于其他处理组(P<0.05)。基于重要挥发性香气物质(OAV>0.1)可以区分不同果胶酶处理葡萄酒样。研究表明,添加20 mg/L果胶酶EX-V能显著提高户太八号葡萄酒的品质。To investigate the impact of different types and additions of pectinase on the quality of Hutai No.8 wine,the dry red wine was produced using Hutai No.8 grapes as raw materials,and the effects of three commercial pectinases(HC,EX-V,RF)at different addition levels(20 mg/L,40 mg/L,60 mg/L and 80 mg/L)on the juice yield of Hutai No.8 grapes,and the clarity,physicochemical indexes,methanol content,color and volatile aroma compounds of Hutai No.8 wine were studied.The results revealed that the wine quality was excellent when the pectinase EX-V addition was 20 mg/L,the effects on the pH,alcohol content and volatile acid of wine were not significant(P>0.05),and the methanol content met the requirements of GB/T 15037—2006"Wine"standard.At the same time,the yield of grape juice and the clarity of wine were significantly increased(P<0.05).Moreover,an increase in total anthocyanin content led to a remarkable improvement in wine color,which showed that the color saturation(C^(*)_(ab) value),red hue(a^(*)value)were significantly increased(P<0.05),and the yellow hue(b^(*)value)was significantly decreased(P<0.05).Additionally,the content of volatile aroma compounds was significantly higher than that in other treatment groups(P<0.05).The wine samples with different pectinase treatments could be distinguished based on significant volatile aroma compounds(OAV>0.1).The results indicated that the addition of 20 mg/L pectinase EX-V could significantly enhance the quality of Hutai No.8 wine.

关 键 词：户太八号葡萄酒 果胶酶 香气成分 颜色 出汁率 

分 类 号：TS262.6[轻工技术与工程—发酵工程]