以河西走廊产区‘美乐’葡萄为试材,采用顶空固相微萃取结合气相色谱-质谱联用(HS-SPME/GC-MS)技术,分析3种澄清方式对美乐甜型桃红葡萄酒品质的影响。结果表明,自然澄清、离心和错流过滤的葡萄酒样色度、色调值依次减小,挥发酸和总酚显著降低(P＜0.05),pH值和总酸无显著差异;与自然澄清相比,离心和错流过滤葡萄酒中香气物质种类和含量均有所下降,其含量分别降低34.99%和66.82%,同时感官评价表明,自然澄清的葡萄酒虽香气浓郁,但特点不突出,而错流过滤的酒中香气更加纯正、优雅。此外3种澄清处理方式下葡萄酒的生物稳定性差异显著(P<0.05),其中错流过滤效果最佳。该试验结果可为甜型桃红葡萄酒的酿造生产提供数据支撑和技术参考。
Effects of three clarification treatments on the quality of Merlot sweet rose wine were evaluated by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The results revealed the largest decrease in color intensity and hue by natural clarification, followed by centrifugation filtration and cross-flow filtration. Besides, the volatile acidity and total phenol decreased significantly (P<0.05), and no significant differences observed in pH and total acid. Compared against natural clarification, the type and content of aroma substances of wine decreased in centrifugation filtration and cross-flow filtration, of which the content decrease is 34.99% and 66.82%, respectively. Moreover, the sensory evaluation showed that the aroma of naturally clarified wine was rich and complex, but not prominent, while the aroma of cross-flow filtered wine was pure and elegant. Furthermore, the biological stability of the wine clarified by the three clarification treatments was significantly different (P<0.05) and cross-flow filtration showed the best effect. The results of this study can provide data support and technical reference for sweet rose wine production.
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