橡木制品对龙眼干白葡萄酒风味物质的影响  

Effects of Oak Products on Aroma Substances in Dry White Longyan Wines

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

机构地区：[1]中国长城葡萄酒有限公司,河北张家口075400

出　　处：《食品研究与开发》2024年第13期98-105,共8页Food Research and Development

摘　　要：以沙城产区龙眼葡萄为原料制备干白葡萄酒,对比研究酵母接种前添加不同类型的橡木制品对发酵龙眼干白葡萄酒的理化指标、香气成分和感官品质的影响。结果表明,对照组及不同处理组间理化指标无显著性差异;添加奶油橡木片、Pure橡木片和水果橡木片的发酵龙眼干白葡萄酒分别检测出52、44、42种香气物质,气味活力值>1的物质分别有7、3、6种。添加奶油橡木片发酵龙眼干白葡萄酒的感官评分(95.7)高于添加Pure橡木片发酵龙眼干白葡萄酒的感官评分(91.5)和添加水果橡木片发酵龙眼干白葡萄酒的感官评分(92.8)。结果显示,酵母接种前添加奶油橡木片发酵龙眼干白葡萄酒的品质明显优于添加Pure橡木片和水果橡木片发酵龙眼干白葡萄酒。Dry white wine was prepared from Longyan grapes from the Shacheng production area,and the ef⁃fects of adding different types of oak products before yeast inoculation on the physicochemical indexes,aroma substances and sensory quality of fermenting Longyan dry white wines were studied comparatively.The results showed that there were no significant differences in the physicochemical indexes between the control group and different treatment groups.Specifically,52,44 and 42 aroma substances were detected in the fermenting Longyan wines with added butter oak chips,Pure oak chips,and fruit oak chips,respectively,with sub⁃stances having an odor activity value greater than 1 being 7,3,and 6,respectively.The sensory score of fer⁃menting Longyan dry white wines with added butter oak chips(95.7)was higher than that of fermenting Long⁃yan dry white wines with added Pure oak chips(91.5)and those with added fruit oak chips(92.8).The results showed that the quality of dry white wines from Longyan fermented with added butter oak chips before yeast in⁃oculation was significantly superior to that of dry white wines from Longyan fermented with added Pure oak chips and fruit oak chips.

关 键 词：橡木制品 龙眼葡萄 干白葡萄酒 香气成分 品质分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]