葡萄酒中CO2的存在会影响对酒口味的感受,而不同人群的感知也可能不同。该研究主要针对葡萄酒的酸感,采用ASTM E-679标准方法测定了未除气与除气葡萄酒青年消费人群的酒石酸差异阈值,并对不同人群的差异阈值进行了比较分析,探讨了CO2及人群差异对葡萄酒酸感知差异的影响。结果显示,CO2较显著地影响了品评员对葡萄酒酸感差异的感知,除气和未除气样品酒石酸群体差异阈值分别为31.7 mg/L和70.8 mg/L,未除气样品是除气样品的2倍多。品评员个体间感官灵敏性也有很大的差别。人群的性别、生活地域、口味偏好等差异也对除气和未除气加气葡萄酒酒石酸差异的感知有一定的影响。

Carbonated wines,carbon dioxide containing wines,enjoy more favor among young customers. Carbon dioxide in carbonated wine can significantly affect the taste perception of wine,and different perception can be experienced by different subjects. In the presented work,the difference thresholds for tartaric acid in carbonated and degassed wines were obtained by using the ASTM E-679 standard method,and the difference thresholds of different groups were analyzed,to explore the effects of carbon dioxide and group difference on the perception of sourness difference in wine. The results showed that the carbonation and group difference,such as gender,living areas and taste preference,had significant effect on the perception of sourness difference of wine. The tartaric acid difference thresholds of degassed and carbonated wines were 31. 7mg /L and 70. 8mg /L,respectively. A wide distribution of individual difference thresholds was found. These results would provide some valuable information to the industry about the sensory research and product development of carbonated wine.