食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 90 - 98

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032226

研究报告

发酵前添加有机酸对西拉红葡萄酒颜色和感官质量的影响

  • 张扬 ,
  • 彭晶晶 ,
  • 李坤一 ,
  • 杨洁 ,
  • 郭安鹊
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  • 1(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
    2(陕西省葡萄与葡萄酒工程技术研究中心,陕西 杨凌,712100)
本科生(郭安鹊副教授为通信作者,E-mail:guoanque@nwsuaf.edu.cn)

收稿日期: 2022-05-05

  修回日期: 2022-06-15

  网络出版日期: 2023-04-28

基金资助

国家重点研发计划项目(2019YFD1002504);陕西省重点产业创新链(群)-农业领域项目(2020ZDLNY05-05);西北农林科技大学葡萄酒学院发展基金项目(A189021805)

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Effects of organic acid added before fermentation on color and sensory quality of Syrah red wine

  • ZHANG Yang ,
  • PENG Jingjing ,
  • LI Kunyi ,
  • YANG Jie ,
  • GUO Anque
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  • 1(College of Enology, Northwest A & F University, Yangling 712100, China)
    2(Shaanxi Engineering Research Centre for Viti-viniculture, Yangling 712100, China)

Received date: 2022-05-05

  Revised date: 2022-06-15

  Online published: 2023-04-28

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摘要

该研究于发酵前调整有机酸成分酿造西拉干红葡萄酒,以未添加有机酸为对照,通过理化分析和感官评价,探讨陈酿储存期间酒样颜色参数、化学成分和感官质量的变化。结果表明,储存190 d时,各酒样的色度差异不显著,但是加酸处理酒样的色调显著低于对照(P<0.05),总花色苷含量(11.42%～40.09%)和辅色花色苷的比例(11.50%～28.74%)得到显著提升;不同有机酸的作用不同,酒石酸及其混合酸处理的效果最好。相关分析结果显示,不仅颜色指标之间存在显著相关性,而且颜色指标与其它化学成分之间也存在显著相关性,有机酸对颜色演化的影响是多个指标共同作用的结果。感官分析结果也证实,处理酒样具有西拉红葡萄酒典型的品种香气(红色水果、黑色水果、薄荷),而对照以陈酿香气(巧克力)为主。发酵前添加有机酸尤其酒石酸及其混合酸有利于提升西拉红葡萄酒的颜色和感官品质,研究结果有望为改善西部产区红葡萄酒的颜色稳定性提供有效途径。

关键词： 西拉; 红葡萄酒; 有机酸; 颜色; 感官质量

本文引用格式

张扬 , 彭晶晶 , 李坤一 , 杨洁 , 郭安鹊 . 发酵前添加有机酸对西拉红葡萄酒颜色和感官质量的影响[J]. 食品与发酵工业, 2023 , 49(7) : 90 -98 . DOI: 10.13995/j.cnki.11-1802/ts.032226

Abstract

Syrah dry red wines were made with organic acids added before fermentation, taking sample without organic acid addition as the control. The changes of color parameters, chemical components and sensory quality of wine samples during aging and storage were investigated by physical and chemical analysis and sensory evaluation. The results showed that, after 190 days’ storage, compared with the control, the treatments with organic acids added prior to fermentation significantly reduced wine color hue (P<0.05) although no statistically significant difference of color intensity were found. Also, the treatments markedly increased total anthocyanins content by 11.42% to 40.09%, among which the percentage of copigmented anthocyanins were increased by 11.50% to 28.74%. The protecting effects on wine color varied between the organic acids, and adding tartaric acid or its combination were the best. The results of correlation analysis indicated that, significant correlations were found not only between color parameters, but also between color indexes and chemical components, suggesting that the effect of organic acids on color evolution of red wine was a combined result of several factors. Sensory evaluation further demonstrated that the treated wines had the typical varietal aromas (i.e. red fruit, black fruit, mint) of Syrah red wines, while the control was characterized by aged aromas (such as chocolate). In brief, adding organic acids (especially tartaric acid and its combination) before fermentation could improve the color and sensory quality of Syrah red wines, providing a promising way to enhance color stability of red wines from western wine regions of China.

Key words： Syrah; red wine; organic acid; color; sensory quality

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