不同品种葡萄添加量对果啤香气、理化指标及抗氧化活性的影响  

Effects of Addition of Different Amounts and Varieties of Grapes on Aroma,Physicochemical Indexes and Antioxidant Activity of Fruit Beer

作　　者：樊玉婷 李智昊 李月垣 张俊霞 张李一如[1,2,3] 王璐 周鹏辉 李进[4] 陈可钦 房玉林 张克坤 FAN Yuting;LI Zhihao;LI Yueyuan;ZHANG Junxia;ZHANG Liyiru;WANG Lu;ZHOU Penghui;LI Jin;CHEN Keqin;FANG Yulin;ZHANG Kekun(College of Enology,Northwest A&F University,Yangling 712100,China;Heyang Grape Experimental Demonstration Station,Northwest A&F University,Weinan 715300,China;Ningxia Helan Mountain East Wine Experimental Demonstration Station,Northwest A&F University,Yinchuan 750104,China;Shandong Technology Innovation Center of Wine Grape and Wine,COFCO Great Wall Wine(Penglai)Co.Ltd.,Yantai 265608,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]西北农林科技大学合阳葡萄试验示范站,陕西渭南715300 [3]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 [4]中粮长城葡萄酒(蓬莱)有限公司,山东省酿酒葡萄与葡萄酒技术创新中心,山东烟台265608

出　　处：《食品科学》2024年第13期164-172,共9页Food Science

基　　金：陕西省重点研发计划项目(2023-ZDLNY-21);山东省重点研发计划(重大科技创新工程)项目(2022CXGC010605);国家葡萄产业技术体系项目(CARS-29-zp-6)。

摘　　要：为探究不同葡萄品种在葡萄啤酒酿造中的应用价值及其对啤酒品质的影响,开展不同品种葡萄添加量对果啤香气、理化指标及抗氧化活性影响的研究。分别在啤酒发酵过程中添加体积分数30%、40%的西拉葡萄醪和美乐葡萄醪,对比不同添加量葡萄醪对香气、理化指标和抗氧化活性的影响,同时结合感官品评确定品质更优的葡萄啤酒。结果表明,西拉和美乐均提高了啤酒中的酚类物质含量、1,1-二苯基-2-三硝基苯肼自由基清除能力、铁离子还原力以及铜离子还原能力,同时显著提高了啤酒的酸度和乙醇体积分数;香气物质分析结果表明,添加体积分数30%西拉和40%美乐葡萄醪组的香气含量最高,与对照相比分别增加了190.55%和152.65%;感官品评分析表明,添加体积分数30%西拉葡萄醪组酿造的啤酒口感最好。总体来看,不同品种的葡萄醪添加对提高啤酒品质及香气有积极作用,可成为未来多元化啤酒产品开发的重要方向。In order to explore the application value of different grape varieties in fruit beer brewing and their effects on beer quality,we studied the effects of addition of different levels(30%and 40%,V/V)of Syrah or Merlot grape mashes on the aroma,physical and chemical indexes and antioxidant activity of fruit beer.Besides,grape beer with better quality was determined by sensory evaluation.The results showed that both grape varieties increased the concentration and antioxidant properties of phenols including 1,1-diphenyl-2-picrylhydrazyl(DPPH)scavenging capacity,ferric and cupric ion reducing power abilities,and significantly elevated the acidity and alcohol concentration of beer.The beer made with the addition of 30%Syrah or 40%(V/V)Merlot exhibited the highest content of aroma compounds,which increased by 190.55%and 152.65%,respectively,when compared with the control group.Sensory evaluation showed that the beer made with the addition of 30%Syrah tasted best.In general,the addition of different varieties of grape mashes had a positive effect on improving beer quality and aroma,which could become an important direction for the development of diversified beer products in the future.

关 键 词：葡萄 啤酒 多酚 抗氧化活性 香气 

分 类 号：TS262.5[轻工技术与工程—发酵工程]