‘户太八号’与‘北冰红’混合酿造起泡葡萄酒研究
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摘要
本试验以鲜食与酿酒兼用品种‘户太八号’与山葡萄‘北冰红’为原料,采用新工艺研发混酿起泡酒,并从基本理化指标、酚类物质、感官分析三个方面对起泡葡萄酒进行了综合评价。结果表明:不同处理起泡葡萄酒各项基本理化指标均符合国家标准要求;酚类物质含量随着不同处理的变化相应变化,酚类物质的总量相对较小,总量在307.63～472.35 mg/L浮动,酿造过程中应注意防止氧化。所酿起泡酒具有一定的涩感和较浓郁典型的香气。单品种纯汁酿造口感欠佳,评分最低为73.7与73.8。混合酿造整体较好,其中‘北冰红’与‘户太八号’葡萄按照1:3处理时感官评价得分81.5。综合以上进行质量评价,其中‘北冰红’与‘户太八号’葡萄按照1:3处理时,起泡葡萄酒质量表现最优。
Sparkling wine was developed by the table grape of 'Hutai 8' and vitis amurensis of 'Beibinghong' through the new technology. A comprehensive evaluation of sparkling wine was established by using the basic physicochemical index, phenolic compounds and sensory characteristics. The results showed that the basic physiochemical composition of the sparkling wine processed under different conditions met the requirements of national standards. The phenolic compounds content changed with the change of different disposed conditions, and the total content was relatively low, and the total amount was 307.63-472.35 mg/L. In addition, anti-oxidation was necessary during the brewing process. The sparkling wine was astringent and the aroma was full-bodied. Single-bred juice tasted poorly, with the lowest scores of 73.7 and 73.8. However, mixed fermentation was better overall, among them, the ratio of 'Beibinghong' and 'Huatai 8' was 1:53 when the sensory evaluation score was 81.5. Based on the above quality evaluation, the quality of sparkling wine was the best when 'Beibinghong' and 'Huatai 8' grapes were treated according to 1:3.
Sparkling wine was developed by the table grape of 'Hutai 8' and vitis amurensis of 'Beibinghong' through the new technology. A comprehensive evaluation of sparkling wine was established by using the basic physicochemical index, phenolic compounds and sensory characteristics. The results showed that the basic physiochemical composition of the sparkling wine processed under different conditions met the requirements of national standards. The phenolic compounds content changed with the change of different disposed conditions, and the total content was relatively low, and the total amount was 307.63-472.35 mg/L. In addition, anti-oxidation was necessary during the brewing process. The sparkling wine was astringent and the aroma was full-bodied. Single-bred juice tasted poorly, with the lowest scores of 73.7 and 73.8. However, mixed fermentation was better overall, among them, the ratio of 'Beibinghong' and 'Huatai 8' was 1:53 when the sensory evaluation score was 81.5. Based on the above quality evaluation, the quality of sparkling wine was the best when 'Beibinghong' and 'Huatai 8' grapes were treated according to 1:3.
引文
[1]魏晓峰,鞠延仑,王凯,等.避雨栽培对‘户太八号’葡萄生长及果实发育的影响[J].北方园艺,2016(11):9-14.
[2]宋润刚,路文鹏,沈育杰,等.冰红葡萄酒新品种‘北冰红’的选育研究[J].中外葡萄与葡萄酒,2008(4):19-22.
[3]宋润刚,艾军,曲炳章,等.酿造冰红山葡萄酒新品种‘北冰红’生产推广模式及栽培表现[J].中外葡萄与葡萄酒,2013(2):32-34.
[4]宋润刚,刘景宽,范书田,等.‘北冰红’山葡萄新品种适宜砧木的筛选[J].中外葡萄与葡萄酒,2009(2):33-35.
[5]梁艳英,张莉,王华,等.‘户太八号’以及冰酒特性研究[J].中国酿造,2013,32(1):90-93.
[6]马金平,江彦博.葡萄家族中的新秀--‘户太八号’[N].农民日报,2001-11-07(007).
[7]PéREZ-MAGARI?O S,ORTEGA-HERAS M,MARTINEZ-LAPUENTE L,et al.Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties:volatile compounds,amino acids and biogenic amines[J].Europen Food Reserch and Technology,2013,236(5):827-841.
[8]南海龙,周岩,杨玉平,等.北冰红山葡萄冰葡萄酒酿造工艺的研究[J].酿酒科技,2014(5):36-38.
[9]崔长伟,丁吉星,李华,等.山葡萄‘北冰红’在陕西合阳地区引种栽培研究[J].北方园艺,2015(6):36-39.
[10]王华.葡萄酒分析检验[M].北京:中国农业出版社,2010:113-138.
[11]PEINADO J,LERMA N L,MORENO J.Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process[J].Food Chemistry,2009,114(3):1050-1055.
[12]房玉林,孟江飞,张昂,等.罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响[J].食品科学,2011,32(11):14-20.
[13]王华,张莉,丁吉星,等.山葡萄‘北冰红’起泡葡萄酒研发与评价[J].食品与发酵工业,2015,41(7):93-98.
[14]吴莹,李华,黄宏慧,等.广西都安野生毛葡萄酒中单体酚的测定[J].中国酿造,2010,29(7):168-170.
[15]ZHANG L,TAO Y S,WEN Y,et al.Aroma evaluation of Chinese young Merlot wines with denomination of origin[J].African Journal of Enology and Viticulture,2013,34(1):46-52.
[16]TAO Y S,LI H,WANG H,et al.Volatile compounds of young Cabernet Sauvignon red wine from Changli County(China)[J].Journal of food composition and analysis,2008,21(8):689-694.
[17]NAIARA B V,ENCARNA G P,JOSE L R,et al.The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique[J].Journal of Agricultural and Food Chemistry,2011,59(10):5450-5455.
[18]BOIAGO G,ANDREA P,CATHARINO R R.Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage[J].Food Chemistry,2009,112(4):868-873.
[19]蒋宝,罗美娟,张振文.黄土高原地区酿酒葡萄果实多酚物质及抗氧化活性分析[J].食品与发酵工业,2014,40(3):163-167.
[20]GIL M,CABELLOS J M,ARROYO T,et al.Characterization of the volatile fraction of young wines from the Denomination of Origin“Vinos de Madrid”(Spain)[J].Analytica Chimica Acta,2006,563(1/2):145-153.
[21]王凯,鞠延仑,魏晓峰,等.避雨栽培对‘户太八号’葡萄果实品质的影响[J].西北农业学报,2017,26(8):1202-1211.
[22]吕闻明.不同浓度纤维素酶在双红葡萄酿酒中对颜色的影响[J].北方园艺,2010(24):177-180.
[2]宋润刚,路文鹏,沈育杰,等.冰红葡萄酒新品种‘北冰红’的选育研究[J].中外葡萄与葡萄酒,2008(4):19-22.
[3]宋润刚,艾军,曲炳章,等.酿造冰红山葡萄酒新品种‘北冰红’生产推广模式及栽培表现[J].中外葡萄与葡萄酒,2013(2):32-34.
[4]宋润刚,刘景宽,范书田,等.‘北冰红’山葡萄新品种适宜砧木的筛选[J].中外葡萄与葡萄酒,2009(2):33-35.
[5]梁艳英,张莉,王华,等.‘户太八号’以及冰酒特性研究[J].中国酿造,2013,32(1):90-93.
[6]马金平,江彦博.葡萄家族中的新秀--‘户太八号’[N].农民日报,2001-11-07(007).
[7]PéREZ-MAGARI?O S,ORTEGA-HERAS M,MARTINEZ-LAPUENTE L,et al.Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties:volatile compounds,amino acids and biogenic amines[J].Europen Food Reserch and Technology,2013,236(5):827-841.
[8]南海龙,周岩,杨玉平,等.北冰红山葡萄冰葡萄酒酿造工艺的研究[J].酿酒科技,2014(5):36-38.
[9]崔长伟,丁吉星,李华,等.山葡萄‘北冰红’在陕西合阳地区引种栽培研究[J].北方园艺,2015(6):36-39.
[10]王华.葡萄酒分析检验[M].北京:中国农业出版社,2010:113-138.
[11]PEINADO J,LERMA N L,MORENO J.Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process[J].Food Chemistry,2009,114(3):1050-1055.
[12]房玉林,孟江飞,张昂,等.罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响[J].食品科学,2011,32(11):14-20.
[13]王华,张莉,丁吉星,等.山葡萄‘北冰红’起泡葡萄酒研发与评价[J].食品与发酵工业,2015,41(7):93-98.
[14]吴莹,李华,黄宏慧,等.广西都安野生毛葡萄酒中单体酚的测定[J].中国酿造,2010,29(7):168-170.
[15]ZHANG L,TAO Y S,WEN Y,et al.Aroma evaluation of Chinese young Merlot wines with denomination of origin[J].African Journal of Enology and Viticulture,2013,34(1):46-52.
[16]TAO Y S,LI H,WANG H,et al.Volatile compounds of young Cabernet Sauvignon red wine from Changli County(China)[J].Journal of food composition and analysis,2008,21(8):689-694.
[17]NAIARA B V,ENCARNA G P,JOSE L R,et al.The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique[J].Journal of Agricultural and Food Chemistry,2011,59(10):5450-5455.
[18]BOIAGO G,ANDREA P,CATHARINO R R.Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage[J].Food Chemistry,2009,112(4):868-873.
[19]蒋宝,罗美娟,张振文.黄土高原地区酿酒葡萄果实多酚物质及抗氧化活性分析[J].食品与发酵工业,2014,40(3):163-167.
[20]GIL M,CABELLOS J M,ARROYO T,et al.Characterization of the volatile fraction of young wines from the Denomination of Origin“Vinos de Madrid”(Spain)[J].Analytica Chimica Acta,2006,563(1/2):145-153.
[21]王凯,鞠延仑,魏晓峰,等.避雨栽培对‘户太八号’葡萄果实品质的影响[J].西北农业学报,2017,26(8):1202-1211.
[22]吕闻明.不同浓度纤维素酶在双红葡萄酿酒中对颜色的影响[J].北方园艺,2010(24):177-180.