该文研究了脉冲电场(pulsed electric fields,PEF)在葡萄酒工业上的实际应用。以玫瑰香葡萄为试验材料,设定36个指数衰减波脉冲,采用1~3 kV/cm的脉冲电场对冷浸渍前的葡萄浆渣进行预处理,探究不同脉冲场强处理对葡萄汁浸渍过程中的品质特性(色泽和酚类物质含量)、葡萄酒基本理化指标以及感官特性的影响,并分析葡萄酒中干浸出物、甲醇及单体酚含量的变化。结果表明,脉冲电场处理可提高发酵汁中黄酮、单宁、总花色苷含量;葡萄酒中甲醇、挥发酸含量低于对照组,10种单体酚总量较对照组分别提高10.91%、10.46%和12.55%;2 kV/cm处理条件下,葡萄酒中干浸出物含量为最高值23.37 g/L;脉冲电场处理葡萄酒感官特性显著改善,其中2 kV/cm 处理条件下感官品质最佳。综上所述,脉冲电场处理能显著改善葡萄酒品质,该研究为脉冲电场技术在葡萄酒酿造工艺中的应用提供了理论基础。
The practical application of pulsed electric fields (PEF) in wine industry was investigated by using Muscat Hamburg grapes as raw materials. 36 exponential attenuation pulses were set and the grape pulp residue before cold impregnation was pretreated with PEF of 1-3 kV/cm. The effects of PEF treatment on grape juice quality (color and phenol content) during immersion process,basic physical and chemical indexes and sensory characteristics of wine were investigated. Meanwhile,the changes of dry extract,methanol and monomer phenol content in wine were analyzed. Results showed that PEF treatment could increase the contents of flavonoid,tannin and total anthocyanin in fermented juice. Compared with the control group,the contents of methanol and volatile acids in wine were lower and the total amount of 10 monomer phenols increased by 10.91%,10.46% and 12.55%,respectively. The content of dry extract in wine reached the maximum value at 2 kV/cm,which was about 23.37 g/L. PEF treatment significantly improved the sensory characteristics of wine,and 2 kV/cm treatment had the best sensory quality. It demonstrated that the PEF treatment could significantly improve the quality of wine,and provides a theoretical basis for the application of PEF technology in wine brewing process.
[1] GONZALEA-NEVES G,FAVER G,GIL G,et al.Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat[J]. Journal of Food Science and Ttechnology-mysore,2015,52(6):3 449-3 457.
[2] ALEIXANDRE-TUDO J L,DU T W. Understanding cold maceration in red winemaking: A batch processing and multi-block data analysis approach[J]. LWT-Food Science and Technology,2019,111:147-157.
[3] CAI J,ZHU B,WANG Y,et al.Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters[J]. Food Chemistry,2014,154:217-229.
[4] PALADINES-QUEZADA D F,MORENO-OLIVARES J D,FEMANDEZ-FEMMANDEZ J I,et al. Elicitors and pre-fermentative cold maceration: Effects on polyphenol concentration in monastrell grapes and wines[J]. Biomolecules,2019,9(11):671.
[5] 李斌斌,杜展成,吴敏,等. 冷浸渍处理对干红葡萄酒颜色品质及风味特征的影响[J]. 食品与机械,2019,35(12):179-184.
[6] 曾新安. 脉冲电场食品非热加工技术[M]. 北京: 科学出版社,2019:7-18.
[7] DELSART C,GHIDOSSI R,POUPOT C,et al.Enhanced extraction of phenolic compounds from merlot grapes by pulsed electric field treatment[J]. American Journal of Enology and Viticulture,2012,63(2):205-211.
[8] 苏慧娜,黄卫东,战吉成,等. 高压脉冲电场对干红葡萄酒原花色素的影响[J]. 食品科学,2010,31(3):39-43.
[9] LEONG S Y,TREADWELLl M,LIU T,et al.Influence of pulsed electric fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration[J]. Innovative Food Science & Emerging Technologies,2020,59(102 243).http:doi.org/10.1016/j.ifset.2019.102243.
[10] BRIANCEAU S,TURK M,VITRAC X,et al.Combined densification and pulsed electric field treatment for selective polyphenols recovery from fermented grape pomace[J]. Innovative Food Science and Emerging Technologies,2015,29:2-8.
[11] GB 11765—2003B 11765—2003.葡萄酒、果酒通用分析方法[S]. 北京: 中国标准出版社,2006.
[12] 许龄方. 诺丽果酒酿造及其风味研究与调控[D]. 广州: 华南理工大学,2019.
[13] 赵琦. 低温浸渍发酵工艺对葡萄酒酿酒品质及其代谢产物的影响[D]. 扬州: 扬州大学,2017.
[14] 张星星,郭安鹊,韩富亮,等. UPLC快速测定葡萄酒中酚类物质的方法[J]. 食品科学,2016,37(10):128-133.
[15] 陈环,吴胜,唐婉莹,等. 不同橡木制品对刺葡萄酒品质的影响[J]. 中国酿造,2019,38(2):26-30.
[16] PUERTOLAS E,SALDANA G,CONDON S,et al.Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle[J]. Food Chemistry,2010,119(3):1 063-1 070.
[17] SALDA A G,CEBRIAN G,ABENOZA M,et al.Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications[J]. Innovative Food Science & Emerging Technologies,2017,39:179-187.
[18] GOMEA-MIGUEZ M,GONZALEZ-MIRET M L,HEREDIA F J. Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration[J]. Journal of Food Engineering,2007,79(1):271-278.
[19] BIMPILAS A,PANAGOPOULOU M,TSIMPGIANNIS D,et al.Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors[J]. Food Chemistry,2016,197(A):39-46.
[20] NIU D,WANG L,ZENG X,et al.Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields[J]. Innovative Food Science & Emerging Technologies,2019,52:25-33.
[21] 刘学军,殷涌光,范松梅,等. 高压脉冲电场对葡萄酒中高级醇的影响[J]. 沈阳农业大学学报,2007(2):250-252.
[22] 李辉,张静,李超,等. 贺兰山东麓不同陈酿年份赤霞珠干红葡萄酒中酚类物质对涩感质量的影响[J]. 食品与发酵工业,2018,44(10):38-44.
