不同皮籽比例对‘赤霞珠’干红葡萄酒色泽及感官品质的影响  

Effects of different skin-seed ratios on color and sensory quality of‘Cabernet Sauvignon’dry red wine

作　　者：刘明臣 李飞飞 乔丹 石淼 高琛瑜 李记明 庞红勋 周元 张珍珍 LIU Mingchen;LI Feifei;QIAO Dan;SHI Miao;GAO Chenyu;LI Jiming;PANG Hongxun;ZHOU Yuan;ZHANG Zhenzhen(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Zhangyu Baron Babao Winery Co.Ltd.,Shihezi 832061,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆张裕巴保男爵酒庄有限公司,新疆石河子832061

出　　处：《食品与发酵工业》2024年第24期159-168,共10页Food and Fermentation Industries

基　　金：新疆维吾尔自治区重点研发计划项目(2020B01005-3);新疆维吾尔自治区重大科技专项(2022A02002-2)。

摘　　要：葡萄皮和籽之间酚类结构特征以及浓度的差异会影响葡萄酒的感官特性和陈酿潜力。为探究在酒精发酵浸渍过程的不同阶段调整皮籽比例对葡萄酒色泽及感官特性的影响,以‘赤霞珠’葡萄为试材,在比重达到1.060和1.030时,分别进行质量分数为10%、20%、30%的去籽处理,测定葡萄酒的基础理化、颜色参数、酚类物质含量及抗氧化活性等指标,采用模糊数学法对葡萄酒的感官质量进行综合评价,针对结果进行差异性及偏最小二乘法-判别分析。结果表明,不同去籽比例处理未对葡萄酒的基础理化产生显著影响;随着去籽比例的增加,酒体偏向于黄色色调;总酚、总黄烷-3-醇、总类黄酮和单宁含量及抗氧化能力均显著降低。由感官评价结果得出:在比重为1.030时去籽10%的处理得出的综合品评得分相较于对照组提升9.29%,酒体表现出紫红色调、果味浓郁且苦涩感较低。综上,在比重为1.030时去籽10%的条件下能够有助于生产出更高整体质量的葡萄酒。研究结果可为提高新疆产区葡萄酒的色泽稳定性和饮用舒适度奠定理论基础。Differences in phenolic structure and concentration between grape skins and seeds affect the sensory characteristics and aging potential of wines.To investigate the effects of adjusting the skin-to-seed ratio at different stages of the alcoholic fermentation maceration process on the color and sensory characteristics of the wines,‘Cabernet Sauvignon’grapes were used as the test material,the wines were de-seeded at 10%,20%,and 30%at the specific gravity of 1.060 and 1.030,the basic physicochemical,CIELab color parameters,phenolic content,and antioxidant activity of the wines were measured,the sensory quality of the wines was comprehensively evaluated by fuzzy mathematical method,the results were subjected to variance and partial least squares-discriminant analysis.Results showed that different treatments with different percentages of seed removal did not significantly affect the basic physicochemical properties of the wines.As the percentage of seed removal increased,the wine tended to have a yellowish hue,and contents of total phenol,total flavan-3-ols,total flavonoids,and tannins and antioxidant capacity were significantly reduced.From the results of the sensory evaluation,it was concluded that the treatment with 10%seed removal at a specific gravity of 1.030 yielded a 9.29%improvement in the overall tasting score compared to the control group,the wines showed a purplish-red color,a fruity taste and less bitterness.In conclusion,10%seed removal at a specific gravity of 1.030 could help produce wines with higher overall quality.The results of the study can lay a theoretical foundation for improving the color stability and drinking comfort of wines from Xinjiang appellation.

关 键 词：葡萄酒颜色 皮籽比例 去籽 酚类成分 感官品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]