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食品与发酵工业  2019, Vol. 45 Issue (19): 151-158    DOI: 10.13995/j.cnki.11-1802/ts.018636
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
不同下胶澄清剂对‘贵人香’冰白葡萄酒香气品质的影响
宫鹏飞1, 马腾臻1, 鲁榕榕1, 李蔚1, 张波1, 陈彦雄2, 韩舜愈1,*
1(甘肃农业大学 食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室, 甘肃省葡萄与葡萄酒产业技术研发中心,甘肃 兰州,730070)
2(甘肃祁连葡萄酒业有限公司,甘肃 高台,734304)
Effects of different clarifying agents on aroma quality of‘Italian Riesling’ ice wine
GONG Pengfei1, MA Tengzhen1, LU Rongrong1, LI Wei1, ZHANG Bo1, CHEN Yanxiong2, HAN Shunyu1,*
1(Gansu Key Lab of Viticulture and Enology, Research and Development Center of Wine Industry, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
2(Gansu Qilian Winery Co., Ltd, Gaotai, Gansu 734304, China)
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摘要 以甘肃河西走廊产区‘贵人香’冰白葡萄酒为试材,研究大豆蛋白、酪蛋白、聚乙烯吡咯烷酮(polyvinyl pyrrolidone, PVPP)、皂土和明胶5种不同类型下胶澄清剂对酒样澄清度、理化指标、香气成分和感官品质的影响。结果表明,下胶处理后冰白葡萄酒的透光率显著提高,色度降低(4.26%~16.47%),酒样中挥发酸(1.96%~3.92%)、总糖(0.7%~9.83%)、蛋白质(0~8.33%)和总酚(6.25%~10.42%)含量也有所降低;采用顶空固相微萃取结合气相色谱-质谱(heaspace solid-phase micro-extraction and gaschromatography-mass spectrometry, HS-SPME-GC/MS)技术检测其挥发性成分,共检测出67种挥发性香气化合物,包括24种酯类、20种醇类、9种酸类、6种羰基类、5种萜烯类和3种其它类香气物质,经下胶澄清处理后酒样中挥发性香气物质的种类(7.46%~19.40%)和含量(4.60%~26.52%)均有所下降,其中大豆蛋白处理组对挥发性香气物质的影响较小,感官品质较好,可用于‘贵人香’冰白葡萄酒的下胶澄清。
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宫鹏飞
马腾臻
鲁榕榕
李蔚
张波
陈彦雄
韩舜愈
关键词:  冰葡萄酒  下胶澄清  大豆蛋白  香气品质    
Abstract: ‘Italian Riesling’ ice wine produced in Gansu Hexi Corridor was selected to study the effects of five different clarifying agents (soy protein, casein, PVPP, bentonite and gelatin) on its clarity degree, physicochemical parameters, volatile composition and sensory quality. The results showed that after clarifying process, the transmittance of ice wine improved significantly, while the contents of volatile acids (1.96%-3.92%), total sugar (0.7%-9.83%), protein (0-8.33%) and phenols (6.25%-10.42%) as well as color intensity (4.26%-16.47%) reduced in different levels. Gas Chromatography-Mass Spectrometry (GC-MS) combined with headspace solid-phase microextraction (HS-SPME) were used to detect the volatile compounds. A total of 67 volatile constituents were identified and quantified, including 24 esters, 20 alcohols, 9 acids,6 carbonyls, 5 terpenes and 3 other compounds. As expected, the varieties (7.46%-19.40%) and contents (4.60%-26.52%) of aroma compounds of ice wine were declined after clarification. Among them, samples treated by soy protein remained higher contents of flavor components and excellent sensory evaluation, which indicated that soy protein could be used in for ‘Italian Riesling’ ice wine clarification.
Key words:  ice wine    clarification    soy protein    aroma quality
     修回日期:  2018-10-24                发布日期:  2019-11-15      期的出版日期:  2019-10-15
基金资助: 葡萄酒现有优势产品技术革新及新酒品研发项目(GSSKS-2015-153-3); 新型下胶澄清剂大豆蛋白对葡萄酒风味品质的影响项目(GSPTJ-2017-02)
通讯作者:  宫鹏飞硕士和马腾臻硕士为共同第一作者(韩舜愈教授为通讯作者,E-mail:gsndhsy@163.com)。   
引用本文:    
宫鹏飞,马腾臻,鲁榕榕,等. 不同下胶澄清剂对‘贵人香’冰白葡萄酒香气品质的影响[J]. 食品与发酵工业, 2019, 45(19): 151-158.
GONG Pengfei,MA Tengzhen,LU Rongrong,et al. Effects of different clarifying agents on aroma quality of‘Italian Riesling’ ice wine[J]. Food and Fermentation Industries, 2019, 45(19): 151-158.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018636  或          http://sf1970.cnif.cn/CN/Y2019/V45/I19/151
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