食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 140 - 147

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042370

研究报告

发酵前添加不同品种葡萄酒酒泥对赤霞珠葡萄酒酚类物质及感官特征的影响

  • 陈健 ,
  • 翟红月 ,
  • 刘玉 ,
  • 曹颖 ,
  • 崔翔龙 ,
  • 王欣欣 ,
  • 张珍珍
展开
  • (新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
第一作者:硕士研究生(张珍珍教授为通信作者,E-mail:870055809@qq.com)

收稿日期: 2025-02-14

  修回日期: 2025-04-07

  网络出版日期: 2025-12-25

基金资助

自治区重点研发计划项目(2024B02021-1)

收起

Effects of adding different varieties of wine lees before fermentation on phenolic substances and sensory characteristics of Cabernet Sauvignon wine

  • CHEN Jian ,
  • ZHAI Hongyue ,
  • LIU Yu ,
  • CAO Ying ,
  • CUI Xianglong ,
  • WANG Xinxin ,
  • ZHANG Zhenzhen
Expand
  • (College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2025-02-14

  Revised date: 2025-04-07

  Online published: 2025-12-25

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摘要

葡萄酒酒泥富含多糖、酚类物质等功能性成分,具有重要的开发价值,但其在葡萄酒酿造中外源添加的效应尚不明确。该研究旨在探究发酵前添加不同品种酒泥(赤霞珠、西拉、霞多丽)对赤霞珠葡萄酒理化特性及感官品质的影响。以赤霞珠葡萄为原料,设置对照组和4个酒泥处理组,利用葡萄酒全自动分析仪、高效液相色谱-三重四极杆串联质谱等方法测定基础理化、多糖、酚类物质及颜色参数,并通过定量描述分析法进行感官评价。结果表明,酒泥添加显著提升酒精产量和多糖含量。赤霞珠酒泥组单体花色苷含量最高,a*值和颜色强度评分显著提升;西拉酒泥组黄酮醇含量及果香浓郁度居首;霞多丽酒泥组酸度平衡和酒体饱满度最优,多糖与单宁细腻度及余味持久性呈显著正相关。不同品种酒泥通过成分差异和酶系活性差异化影响酚类稳定性与感官特征,霞多丽酒泥虽高效释放多糖,但其花色苷含量相对较低。该研究证实发酵前添加外源酒泥可协同优化葡萄酒品质,为酒泥高值化利用提供了理论依据。

关键词： 葡萄酒; 酒泥; 多糖; 酚类物质; 感官特征

本文引用格式

陈健 , 翟红月 , 刘玉 , 曹颖 , 崔翔龙 , 王欣欣 , 张珍珍 . 发酵前添加不同品种葡萄酒酒泥对赤霞珠葡萄酒酚类物质及感官特征的影响[J]. 食品与发酵工业, 2025 , 51(23) : 140 -147 . DOI: 10.13995/j.cnki.11-1802/ts.042370

Abstract

Wine lees are rich in functional components such as polysaccharides and phenolic compounds, demonstrating significant developmental potential.However, the effects of their exogenous addition during winemaking remain unclear.This study investigated how pre-fermentation supplementation with lees from different grape varieties (Cabernet Sauvignon, Syrah, and Chardonnay) influenced the physicochemical and sensory characteristics of Cabernet Sauvignon wine.Using Cabernet Sauvignon grapes as the base material, a control group and four lees-treated groups were established.Foss automated analyzer, high performance liquid chromatography triple quadrupole mass spectrometry, and other methods were employed to measure basic physicochemical parameters, polysaccharides, phenolic compounds, and color properties.Sensory evaluation was conducted using quantitative descriptive analysis.Results revealed that lee addition significantly increased alcohol yield and polysaccharide content.The Cabernet Sauvignon lees group exhibited the highest monomeric anthocyanin content, with elevated a* values and color intensity scores.The Syrah lees group showed the highest flavonol content and fruit aroma intensity.The Chardonnay lees group achieved optimal acidity balance and body fullness, while polysaccharides positively correlated with tannin refinement and aftertaste persistence.Different varieties of wine lees differentially influenced phenolic stability and sensory profiles through compositional and enzymatic variations.Although Chardonnay lees efficiently released polysaccharides, their anthocyanin content remained relatively low.This study confirmed that pre-fermentation addition of exogenous lees synergistically enhanced wine quality, providing a theoretical basis for high-value utilization of wine lees.

Key words： wine; wine lees; polysaccharide; phenolic substances; organoleptic characteristics

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