食品与发酵工业 >

2023 , Vol. 49 >Issue 11: 47 - 54

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032999

研究报告

陶罐陈酿对赤霞珠干红葡萄酒颜色及味感的影响

  • 康文军 ,
  • 刘叶 ,
  • 张军强 ,
  • 李敏 ,
  • 马玉雯 ,
  • 王婧
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州,730070)
    3(甘肃紫轩酒业有限公司,甘肃 嘉峪关,735100)
    4(甘肃莫高实业发展股份有限公司,甘肃 武威,733006)
硕士研究生(王婧教授和李敏讲师为共同通信作者,E-mail:wangjing@gsau.edu.cn;limin@gsau.edu.cn)

收稿日期: 2022-07-15

  修回日期: 2022-08-13

  网络出版日期: 2023-06-30

基金资助

甘肃省重点研发项目(20YF8NA132)

收起

Effects of clay pot aging on Cabernet Sauvignon dry red wine based on color-related and taste-related indicators

  • KANG Wenjun ,
  • LIU Ye ,
  • ZHANG Junqiang ,
  • LI Min ,
  • MA Yuwen ,
  • WANG Jing
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China)
    3(Gansu Zixuan Wine Co., Ltd., Jiayuguan 735100, China)
    4(Gansu Mogao Industrial Development Co.Ltd., Wuwei 733006, China)

Received date: 2022-07-15

  Revised date: 2022-08-13

  Online published: 2023-06-30

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摘要

该文旨在探究陶罐陈酿对赤霞珠干红葡萄酒颜色及味感的影响。试验以赤霞珠干红葡萄新酒为试材,使用不同透氧率陶罐进行陈酿,以棕色玻璃罐作为对照组;采用分光光度法检测陈酿期内色泽和味感相关指标,并通过主成分分析建立指标间的联系。试验结果表明,与对照酒样相比,陈酿9个月后,陶罐会提高酒样的总酸和挥发酸含量,使酒样具有较高的明亮度(L*)、红绿色品指数(a*)和色调(h*ab),但会降低酒样的黄蓝色品指数(b*)和色彩饱和度(C*ab)。此外陶罐会显著提高酒样的花色苷含量,降低单体花色苷比例,提高聚合花色苷比例。陶罐陈酿还可以保持酒样较高的单宁含量、盐酸指数以及酒石酸酯含量,并降低其乙醇指数。除总酸和挥发酸外,酒窖陈酿的陶罐酒样在其他指标方面均优于埋土处理,且低透氧率陶罐比高透氧率陶罐更适合酒的陈酿。综上所述,采用陶罐进行陈酿可以使酒体颜色在短时间内趋于稳定,提升葡萄酒的成熟度,选用低透氧率陶罐置于酒窖陈酿更适用于陈酿干红葡萄酒。

关键词： 陶罐; 陈酿; 赤霞珠干红; 颜色; 味感

本文引用格式

康文军 , 刘叶 , 张军强 , 李敏 , 马玉雯 , 王婧 . 陶罐陈酿对赤霞珠干红葡萄酒颜色及味感的影响[J]. 食品与发酵工业, 2023 , 49(11) : 47 -54 . DOI: 10.13995/j.cnki.11-1802/ts.032999

Abstract

To explore the effect of aging in clay pots on the color and taste of dry red wines. The samples were aged in clay pots with different oxygen permeability, and brown glass pots were used as the control. The color and taste of the wine samples were determined spectrophotometrically during the aging period, and the associations between the indicators were established by principal component analysis. Results showed that after 9 months of aging, the clay jars increased the total acid and volatile acid content of the wine samples, resulting in higher brightness (L*), red-green color index (a*) and hue (h*ab), but lower yellow-blue color index (b*) and color saturation (C*ab) compared with the control. In addition, clay pots significantly increased the anthocyanin content of wine samples, reducing the proportion of monomeric anthocyanins and increasing the proportion of polymeric anthocyanins. Aging in clay pots also maintained a high tannin content, hydrochloric acid index and tartaric acid ester content of the wine samples, and reduced their ethanol index. Except for total acid and volatile acid, the cellar-aged clay pot wine samples showed better qualities than the buried clay wine samples in all indexes, and the low oxygen permeability clay pot showed better aging performance than the high oxygen permeability clay pot. In conclusion, the use of clay pots for aging can stabilize the color of wine in a short period and improve the maturity of wine, and the clay pots with low-permeability in the cellar is more suitable for aging dry red wine.

Key words： clay pot; aging; Cabernet Sauvignon; color; taste

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