食品与发酵工业 >

2021 , Vol. 47 >Issue 23: 325 - 333

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029781

2021国际传统发酵食品产业发展大会论文专栏

发酵前不同冷浸渍时间对‘黑比诺’桃红起泡葡萄酒风味特征的影响

  • 马腾臻 ,
  • 梁钰华 ,
  • SAM FAISAL EUDES ,
  • 强文乐 ,
  • 白玉 ,
  • 米兰 ,
  • 韩舜愈
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  • (甘肃农业大学 食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州,730070)
博士研究生,讲师(韩舜愈教授为通讯作者,E-mail:gsndhsy@163.com)

收稿日期: 2021-05-24

  修回日期: 2021-08-21

  网络出版日期: 2021-12-31

基金资助

低(无)醇及起泡葡萄酒新产品研发项目(QZ20180608);甘肃河西走廊产区葡萄酒风格挖掘固化与典型新产品研发项目(GSPTJZX-2020-4);黑比诺干红葡萄酒品质提升关键技术研发与应用项目(GCJ-2019-125-1)

收起

Effect of pre-fermentation cold maceration time on flavor attributes of ‘Pinot Noir’ sparkling rose wine

  • MA Tengzhen ,
  • LIANG Yuhua ,
  • SAM FAISAL EUDES ,
  • QIANG Wenle ,
  • BAI Yu ,
  • MI Lan ,
  • HAN Shunyu
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  • (College of Food Science and Engineering,Gansu Agricultural University,Gansu Key Laboratory of Viticulture and Enology,Lanzhou 730070,China)

Received date: 2021-05-24

  Revised date: 2021-08-21

  Online published: 2021-12-31

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摘要

为评价发酵前冷浸渍工艺对桃红起泡葡萄酒品质的影响,以‘黑比诺’葡萄为试材,采用放汁法结合传统瓶内二次发酵技术酿造起泡葡萄酒,探究不同浸渍时间对酒样的起泡特性、理化指标、色泽参数以及风味特征的影响。结果表明:浸渍时间对压力影响不显著,但对泡沫最大高度和稳定时间有显著影响,浸渍24 h,酒样的起泡特性最好;随浸渍时间的延长,酒样的酒精度、色度、pH值与总酚含量显著升高,L*、a*和b*值也呈明显上升趋势,6、12 h与24、36 h酒样的颜色分别以橙色调和红色调为主;浸渍时间对各类化合物含量的影响不同,进而决定酒样的呈香特征及香气品质,12与36 h处理酒样中的酯类、醇类和脂肪酸类化合物含量较高,24 h处理酒样中萜烯及C13-绛异戊二烯类化合物含量较高,上述物质共同构成了桃红起泡葡萄酒的果香、花香和植物味,感官分析也验证了该结果。综合分析表明,发酵前6 ℃浸渍24 h后放汁更适合‘黑比诺’桃红起泡葡萄酒酿造。

关键词： 发酵前冷浸渍; 浸渍时间; 起泡葡萄酒; 桃红葡萄酒; 香气特征

本文引用格式

马腾臻 , 梁钰华 , SAM FAISAL EUDES , 强文乐 , 白玉 , 米兰 , 韩舜愈 . 发酵前不同冷浸渍时间对‘黑比诺’桃红起泡葡萄酒风味特征的影响[J]. 食品与发酵工业, 2021 , 47(23) : 325 -333 . DOI: 10.13995/j.cnki.11-1802/ts.029781

Abstract

The aim of this work was to evaluate the effect of pre-fermentation cold maceration technics on the quality of ‘Pinot Noir’ sparkling rose wine.Effects of different cold maceration time(6 ℃ for 6,12,24 and 36 hours) on the foaming characteristics,physical-chemical indexes,color parameters and flavor characteristics of wine samples were investigated.The results showed that maceration time had little influence on CO2 pressure but significant influence on the foam height and foam stabilization time,wine treated with 24 h showed the best foaming properties.With prolonging of maceration time,the alcohol content,color intensity,pH,and total phenol content of the wine samples increased significantly,the L*,a* and b* value also increased,wine macerated at 6 and 12 h showed orange color,while wine treated by 24 and 36 h showed red color.Volatile compounds analysis indicated that maceration time influenced the content of aroma compounds and thus resulted in flavor attributes and quality of wine samples.Among those,the content of easters,alcohols and fatty acids were higher in 12 and 36 h wine samples,whereas terpenes and C13-norisoprenoids compounds were higher in 24 h wine samples,all these compounds constituted the fruity,floral,and green flavor of sparkling rose wine and this was also proved by sensory evaluation.As a conclusion,grape must macerated for 24 hours at 6 ℃ before fermentation is more suitable for the production of‘Pinot Noir’ sparkling rose wines.

Key words： pre-fermentation cold maceration; maceration time; sparkling wine; rose wine; aromatic attributes

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