食品与发酵工业 >

2019 , Vol. 45 >Issue 23: 66 - 72

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021816

研究报告

公酿一号混酿葡萄酒降酸效果及多酚组分评价

  • 袁林 ,
  • 赵红玉 ,
  • 李华 ,
  • 王华
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  • 1 (西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
    2 (陕西省葡萄与葡萄酒工程技术研究中心,陕西 杨凌,712100)
    3 (国家林业和草原局葡萄与葡萄酒工程技术研发中心,陕西 杨凌,712100)
硕士研究生(李华教授和王华教授为共同通讯作者,E-mail:lihuawine@nwafu.edu.cn,wanghua@nwafu.edu.cn)。

收稿日期: 2019-07-27

  网络出版日期: 2020-02-11

基金资助

葡萄优质高效生产关键技术研究与示范(K3330 218027);国家自然科学基金面上项目(31471708);西北农林科技大学干部经费支持专项(Z111021850)

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Evaluation of the effect on the deacidification and polyphenol component of Gongniang No.1 blend wine

  • YUAN Lin ,
  • ZHAO Hongyu ,
  • LI Hua ,
  • WANG Hua
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  • 1 (College of Enology, Northwest A & F University, Yangling 712100, China)
    2 (Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China)
    3 (Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling 712100, China)

Received date: 2019-07-27

  Online published: 2020-02-11

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摘要

为解决公酿一号葡萄所酿造葡萄酒的高酸问题,以山东地区酿酒葡萄公酿一号为研究对象,分别与陕西地区的酿酒葡萄爱格丽和媚丽以不同比例进行调配和苹果酸-乳酸发酵。对公酿一号葡萄进行理化指标检测,并对复合葡萄酒进行品质分析比较。结果表明,公酿一号葡萄果实中的有机酸主要为酒石酸和苹果酸,当调配比例为3∶1(爱格丽或媚丽∶公酿一号,体积比)时,复合葡萄酒的总酸最低、pH最高,有机酸含量最低,感官品评得分也最高。表明使用爱格丽和媚丽分别与公酿一号混酿和苹果酸-乳酸发酵,2种方式均可有效降低公酿一号葡萄酒的酸度。

关键词： 公酿一号; 红葡萄酒; 酚类物质; 感官指标; 降酸

本文引用格式

袁林 , 赵红玉 , 李华 , 王华 . 公酿一号混酿葡萄酒降酸效果及多酚组分评价[J]. 食品与发酵工业, 2019 , 45(23) : 66 -72 . DOI: 10.13995/j.cnki.11-1802/ts.021816

Abstract

This study aimed to overcome the problem of high acid content in wines made by Gongniang No.1 grapes. The wine grapes used in this study included Gongniang No.1 from Shandong region, Ecolly and Meili from Shaanxi region. Different ratios of the grape blends were used for malolactic fermentation. The physicochemical indexes of the Gongniang No.1 grape were analyzed. Also, the qualities of the wines were analyzed and compared. The results showed that the main organic acid components in the Gongniang No.1 grape were tartaric acid and malic acid. When a ratio of 3∶1 grape blend (Ecolly or Meili∶Gongniang No.1, V∶V) was used, the wine with lowest total acids and organic acid content, highest pH, and highest sensory evaluation score was obtained. In conclusion, the blend of Gongniang No.1, Ecolly or Meili grape were able to alleviate the high-acid issue in Gongniang No.1 wine.

Key words： Gongniang No.1; red wines; phenolic substances; sensory indexes; deacidification

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