添加葡萄酿酒副产物提取物对干白葡萄酒贮存期品质的影响  

Effect of grape wine-making by-product extract addition on the quality of dry white wine during storage period

作　　者：王勇 朱争 李茁玉 俞然 WANG Yong;ZHU Zheng;LI Zhuoyu;YU Ran(School of Food Engineering,Tianjin Tianshi College,Tianjin 301700,China;Sino-French Joint Venture Dynasty Winery Limited Company,Tianjin 300402,China)

机构地区：[1]天津天狮学院食品工程学院,天津301700 [2]中法合营王朝葡萄酿酒有限公司,天津300402

出　　处：《中国酿造》2024年第8期177-183,共7页China Brewing

基　　金：天津市教委科研计划项目(2022KJ105)。

摘　　要：将葡萄酿酒副产物(葡萄籽、葡萄藤茎)中提取物添加至干白葡萄酒中,探讨干白葡萄酒在贮存12个月过程中颜色参数、氧化还原电位、抗氧化能力、酚类化合物的变化,并对其进行感官评价,评估不同葡萄酿酒副产物提取物添加量对干白葡萄酒贮存期间品质的影响。结果表明,添加300 mg/L葡萄藤茎提取物的干白葡萄酒L*值最高,b*值最低;氧化还原电位为222 mV,较添加葡萄籽提取物的酒样提高了6%,但较空白对照组酒样降低了21%;1,1-二苯基-2-三硝基苯肼(DPPH)和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基清除率分别为41.24%和58.92%,较空白对照组酒样分别提高了9.73%和13.66%;总酚、儿茶素、表儿茶素含量分别为1018.7 mg/L、32.60 mg/L、18.76 mg/L,较添加葡萄籽提取物的酒样有所下降,但较空白对照组酒样分别增加了37.24%、100.74%、68.71%;感官评分最高,为82分。综上,添加300 mg/L葡萄藤茎提取物对干白葡萄酒贮存期间品质有较好的保护作用。Extracts from grape wine by-products(grape seeds and grape vine stems)were added to dry white wine to investigate the changes of color parameters,redox potential,antioxidant capacity and phenolic compounds of dry white wine during storage for 12 months.Sensory evaluation was carried out to evaluate the effects of different grape wine-making by-product extracts addition on the quality of dry white wine during storage.The results showed that the dry white wine with 300 mg/L grape vine stem extract had the highest L*value and the lowest b*value;the redox potential was 222 mV,which increased by 6%compared to the wine sample with grape seed extract addition,but decreased by 21%compared to the blank control group;the free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS)were 41.24%and 58.92%,respectively,which were 9.73%and 13.66%higher than those of the blank control group;the content of total phenols,catechins,epicatechins were 1018.7 mg/L,32.60 mg/L,and 18.76 mg/L,respectively,which decreased compared to the wine sample with grape seed extract addition,but increased by 37.24%,100.74%,and 68.71%compared to the blank control group;the sensory score was the highest of 82 points.In summary,adding 300 mg/L grape vine stem extract had a good protective effect on the quality of dry white wine during storage.

关 键 词：葡萄籽 葡萄藤茎 提取物 白葡萄酒 贮存期 品质 

分 类 号：TS261.9[轻工技术与工程—发酵工程]