食品与发酵工业 >

2019 , Vol. 45 >Issue 4: 117 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.018788

生产与科研经验

不同皮籽比例对葡萄酒酚类物质和感官特性的影响

  • 陈彤国 ,
  • 袁缓缓 ,
  • 雷小青 ,
  • 王晓宇
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  • (陕西师范大学 食品工程与营养科学学院,陕西 西安,710119)
硕士研究生(王晓宇副教授为通讯作者,E-mail:wangxiaoyu@snnu.edu.cn)。

收稿日期: 2018-09-13

  网络出版日期: 2019-03-26

基金资助

陕西省科技厅农业公关项目(2017NY-149);西安市农业公关(2017050NC/NY006)

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Effects of different skin and seed ratios on phenolic compounds and sensory properties of wine

  • CHEN Tongguo ,
  • YUAN Huanhuan ,
  • LEI Xiaoqing ,
  • WANG Xiaoyu
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  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China)

Received date: 2018-09-13

  Online published: 2019-03-26

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摘要

通过调整皮籽添加量对赤霞珠进行酿造试验,研究不同葡萄皮籽添加量对葡萄酒酚类物质和感官特性的影响。试验在原发酵醪的基础上添加葡萄皮籽(5%、10%、20%、40%、60%)进行葡萄酒的酿造,对葡萄酒部分理化指标、酚类物质含量、色泽进行测定并感官评定,采用主成分分析法(PCA)对6种处理的葡萄酒指标进行综合评价。结果表明,皮籽添加量对所得葡萄酒的各项指标具有明显的影响。随着皮籽添加量的增加,添加20%时所得葡萄酒总酚、总花色苷、原花青素含量最高,添加10%时总黄烷醇含量最高。葡萄酒感官特性与酚类物质含量呈正相关。综合评分得出添加葡萄皮籽20%得到的葡萄酒酒体较为平衡、圆润且酚类化合物含量丰富。该文旨在通过添加葡萄皮籽优化葡萄酒酿造工艺,为提高葡萄酒品质奠定理论基础和数据支持。

关键词： 葡萄酒; 酚类物质; 葡萄皮籽

本文引用格式

陈彤国 , 袁缓缓 , 雷小青 , 王晓宇 . 不同皮籽比例对葡萄酒酚类物质和感官特性的影响[J]. 食品与发酵工业, 2019 , 45(4) : 117 -122 . DOI: 10.13995/j.cnki.11-1802/ts.018788

Abstract

This study aimed to illustrate the effects of different amount of grape husk and seed added during fermentation on phenolic compounds and sensory characteristics of Cabernet Sauvignon wine. The original fermented mash was complemented with 5%, 10%, 20%, 40% or 60% grape husk and seed for wine brewing. The physical and chemical properties, phenolic content, and color were measured, and taste evaluation was also carried out. In addition, six samples were evaluated comprehensively using principal component analysis (PCA). The results showed that total phenol, total anthocyanin, and proanthocyanidin contents were the highest when 20% skin and seed were added. The total flavanol content was the highest when 10% skin and seed were added. Moreover, sensory properties of the wine were positively correlated with its phenolic content. Comprehensive scores showed that the wine obtained by adding 20% grape skin and seed was more balanced, round, and rich in phenolic compounds in comparison to the control. This study optimized the wine-making process by adding grape skin and seed, which laid a theoretical foundation and provided support to improve wine quality.

Key words： wine; phenolic substances; grape husk and seed

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