葡萄酒在运输以及酒柜贮藏条件下都会发生不同程度的振动。研究不同振动方式对葡萄酒质量的影响,对葡萄酒在运输和贮存过程中保持良好品质,有效延长其货架期具有重要的现实意义。研究采用4种不同的振动方式(冷冻机振动、摇床振动、漩涡振动和车载振动)分别对葡萄酒常规理化指标、花色苷、单体酚和颜色进行研究,结果表明,振动影响葡萄酒基本理化指标,使葡萄酒酒度、总糖、干浸出物和总酸含量下降,挥发酸含量升高,且振动强度越大,理化指标变化幅度越大。振动对葡萄酒花色苷总量和单体酚总量影响较大。随着振动强度和振动时间的增加,其总量降低幅度越大。振动使葡萄酒明亮度增加,红色色调和黄色色调减少。
关键词：
葡萄酒; 振动; 瓶储; 质量; 多酚; 色泽
In the transportation and storage in wine cabinets, wine all vibrate with varying degrees. Studying the effects of different vibration modes on wine quality would be very useful for keeping the good quality of wine during the transportation and storage in wine cabinets, and effectively extend the shelf life of wine. In this study, the effect of four different vibration methods (including freezer vibration, constant shaker vibration, vortex vibration, and vehicle vibration) on the general physicochemical indicators, anthocyanins, phenols and color of the wines were studied. Results showed that vibration affected the basic physicochemical indicators of wine, caused a decrease in the wine alcohol, total sugar, dry extract and total acid content. The vibration also increased the content of volatile acid. The greater the intensity of vibration, the greater the change in physical and chemical indicators. Vibration had a great effect on the amount of anthocyanin and phenol in wine. With the increase of vibration intensity and vibration time, their total amount decreased greater. Vibration increased the brightness of the wine and reduced the red and yellow tones.
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