葡萄酒酿造过程CO_(2)的生成规律及回收探究  

CO_(2)generation and recovery in wine brewing process

作　　者：杨柳 钱京都 杨金雨 袁军帅 胡泽鹏 杨继红[1,2,3] YANG Liu;QIAN Jingdu;YANG Jinyu;YUAN Junshuai;HU Zepeng;YANG Jihong(College of Enology,Northwest A&F University,Yangling 712100,China;College of Food Science and Pharmacy,XinjiangAgricultural University,Urumqi 830052,China;Shaanxi Grape and Wine Engineering Research Center,Yangling 712100,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]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [3]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《中国酿造》2024年第8期209-217,共9页China Brewing

基　　金：陕西省重点研发计划项目(2024NC-YBXM-163);国家级大学生创新训练项目(S202310712133)。

摘　　要：为密封回收葡萄酒酿造过程中产生的CO_(2),分析赤霞珠和霞多丽葡萄酒精发酵过程中CO_(2)的生成量和浓度变化规律,探究不同开放程度酒精发酵对葡萄酒常规理化指标、颜色、酚类物质及挥发性风味物质的影响。结果表明,CO_(2)生成量可用“S”型模型拟合,CO_(2)浓度变化规律符合Logistic函数。不同开放程度酒精发酵对干白葡萄酒品质的影响,只有总酚含量随开放程度减小而显著降低(P<0.05)。密封式发酵干红葡萄酒还原糖、可滴定酸和挥发酸较高,分别为3.9 g/L、6.79 g/L、0.92 g/L,酒精度、总酚、总花色苷、单宁含量较低,分别为13.1%vol、3.34 g/L、0.32 g/L、2.46 g/L。密封式发酵干白和干红葡萄酒的b*值和色度(Cab值)有所降低,能够有效减少挥发性风味物质的损失,显著提升葡萄酒的果香和花香。因此,在干白葡萄酒整体品质受发酵开放程度的影响小,可尝试在密封式发酵时回收CO_(2);干红葡萄酒发酵过程CO_(2)的密封回收还需要进一步探讨。In order to sealed recover the CO_(2)produced during wine production process,the changes of CO_(2)generation and concentration during alcohol fermentation of Cabernet Sauvignon and Chardonie grapes were analyzed,and the effects of alcohol fermentation with different openness degrees on conventional physicochemical indexes,color,phenolic compounds and volatile flavor compounds of wine were investigated.The results showed that the CO_(2)generation could be fitted with"S"model,and the CO_(2)concentration change was consistent with the Logistic function.The effect of alcohol fermentation with different opening degrees on the quality of dry white wine,only the total phenol content decreased significantly with the decrease of opening degree(P<0.05).The contents of reducing sugar,titrable acid and volatile acid in sealed fermented dry red wine were higher,which were 3.9 g/L,6.79 g/L and 0.92 g/L,respectively,and the contents of alcohol,total phenol,total anthocyanin and tannin were lower,which were 13.1%vol,3.34 g/L,0.32 g/L and 2.46 g/L,respectively.The b*value and chroma(Cab value)of sealed fermented dry white and dry red wines were reduced,which could effectively reduce the loss of volatile flavor substances and significantly improve the fruit and floral flavor of the wine.Therefore,the overall quality of dry white wine was less affected by the openness degree of fermentation,so CO_(2)could be recovered in sealed fermentation.The sealed recovery of CO_(2)in the fermentation process of dry red wine needed further discussion.

关 键 词：节能减排 酒精发酵 CO_(2)回收 密封式发酵 葡萄酒品质 

分 类 号：TS261.9[轻工技术与工程—发酵工程]