原料冷冻处理对‘贵人香’葡萄酒品质的影响  

Effect of freezing treatment of raw material on the quality of'Italian Riesling'wine

作　　者：郑福静 孟令君 李运奎[1,2] ZHENG Fujing;MENG Lingjun;LI Yunkui(College of Enology,Northwest Agriculture and Forestry University,Yangling 712100,China;Ningxia Helan Mountain’s EastFoothill Wine Experiment and Demonstration Station of Northwest Agriculture and Forestry University,Yinchuan 750104,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,宁夏银川750104

出　　处：《中国酿造》2024年第5期91-97,共7页China Brewing

基　　金：国家自然科学基金青年科学基金项目(32001829)。

摘　　要：该研究以‘贵人香’酿酒葡萄为试验材料,采用超高效液相色谱(UPLC)、气相色谱-质谱(GC-MS)和感官品评法,探究原料经过-24℃冷冻24 h处理对干白葡萄酒基本理化指标、酚类物质、香气成分和感官品质的影响。结果表明,原料冷冻处理使‘贵人香’干白葡萄酒的基本理化指标发生显著变化,pH、总酚、单宁和单体酚总含量显著增加(P<0.05),分别增加14.11%、49.20%和58.74%;冷冻处理后香气成分总含量显著增加40.55%(P<0.05),品种香气种类增加2种,C_(13-)降异戊二烯和C6-化合物含量显著增加(P<0.05),分别增加2.46 mg/L和0.59 mg/L;发酵香气物质中酯类和脂肪酸含量显著增加(P<0.05),分别增加40.12%和19.97%,但种类减少4种;冷冻处理后葡萄酒感官评分(83分)高于未冷冻处理(77分)。综上,葡萄原料-24℃冷冻24 h处理可有效提升‘贵人香’干白葡萄酒品质,可为干白葡萄酒酿造工艺的优化提供新的思路。Using'Italian Riesling'grapes as experimental materials,the effects of freezing raw materials at-24℃for 24 h on the basic physicochemical properties,phenolic substances,aroma components and sensory quality of dry white wine were determined by ultra-high performance liquid chromatography(UPLC),gas chromatograph-mass spectrometer(GC-MS)and sensory evaluation.The results showed that the basic physicochemical properties of'Italian Riesling'dry white wine were significantly changed,the pH,the contents of total phenols,tannins and monomeric phenols increased significantly(P<0.05),which increased by 14.11%,49.20%and 58.74%,respectively.The total content of aroma components significantly increased by 40.55%(P<0.05),and the variety aroma components increased by 2.The contents of C_(13)-norisoprenoids and C6-compounds increased significantly(P<0.05),increased by 2.46 mg/L and 0.59 mg/L,respectively.The contents of esters and fatty acids in fermentation aroma increased significantly(P<0.05),increased by 40.12%and 19.97%,respectively,but the species decreased by 4.The sensory evaluation score of the wine after freezing treatment(83)were higher than the wine without freezing treatment(77).In summary,freezing treatment at-24℃for 24 h could effectively improve the quality characteristics of'Italian Riesling'dry white wine,and provide new ideas for the optimization of dry white wine making process.

关 键 词：‘贵人香’ 葡萄酒 冷冻处理 酚类物质 香气物质 

分 类 号：TS261.4[轻工技术与工程—发酵工程]