红葡萄酒发酵前热浸渍工艺的研究
摘要
本文以不进行热浸渍、添加SO2的酿造工艺为对照，从葡萄汁含糖量、含酸量、酒精发酵进程及新鲜葡萄酒中色素、单宁、总酚含量及感官评价等各方面，研究了发酵前对葡萄原料进行热浸渍、且不添加SO2的酿造工艺对原料质量较差的欧洲品种赤霞珠葡萄酒品质的影响。研究的主要参数是发酵前热浸渍温度和时间，其中温度设两个水平（60℃、70℃），时间设三个水平（6h、12h、24h），进行正交试验共获得6个处理，即60℃、70℃下分别浸渍6h、12h、24h。本试验研究的发酵前热浸渍工艺与传统热酿造相比，热浸渍时间明显延长，酒精发酵过程是带皮发酵。通过比较各处理的上述指标，研究了不同处理对赤霞珠葡萄酒品质的影响，并对发酵前热浸渍工艺参数的优化进行了探讨。
结果表明：与对照工艺（不进行热浸渍、且添加SO2）相比，发酵前热浸渍各处理（60℃和70℃分别浸渍6h、12h和24h）可提高葡萄汁的含糖量，降低含酸量；葡萄经发酵前热浸渍处理后，能正常的进行酒精发酵，可缩短酒精发酵时间，获得的新鲜葡萄酒颜色更深，单宁含量更高，结构感强，总酚含量显著提高（P＜0.01）。
60℃热浸渍6h、12h、24h及70℃热浸渍6h的处理利于发酵启动；60℃浸渍12h、24h及在70℃浸渍12h的处理可提高酒样在420nm、520nm、620nm波长下的吸光值，提高酒样的色度。60℃浸渍6h、12h及70℃浸渍6h处理明显促进了花色素与单宁的聚合作用。在各热浸渍处理中，70℃热浸渍24h的处理葡萄汁还原糖最低，发酵启动慢，所得的葡萄酒香味构成物少并且感官品评结果在各热浸渍处理中最差。以上结果表明，发酵前热浸渍适合的热浸渍参数为60℃热浸渍6~24小时或70℃下热浸渍6~12小时。
本文还对经传统工艺、60℃热浸渍24h（3＃）及70℃热浸渍24h（6＃）处理酿造的赤霞珠新鲜葡萄酒的香气成分进行了GC/MS分析，认为3＃处理（60℃，24h）获得的葡萄酒香气成分更为复杂。3-羟基丁酸乙酯、癸酸乙酯和丁二酸二乙酯都具有愉快的水果香，它们极有可能是构成60℃浸渍24小时处理下酿造的赤霞珠干红葡萄酒的特殊香味化合物。
通过分析，认为采用发酵前热浸渍、不添加SO2的酿造工艺，可改善有缺陷原料的质量，酿造的葡萄酒质量优于对照。我们认为如果用发酵前热浸渍工艺酿造红葡萄酒，可以不对原料进行SO2处理，从而减少了葡萄酒酿造过程中SO2使用环节。
发酵前热浸渍法酿造干红葡萄酒的工艺流程为：
In the paper, several microvinification trials were conducted with Cabernet Sauvignon to assess effects of theromaceration pre-fermentation and no SO2 addition on red wine, and a control wine was made by adding SO2 and no theromaceration vinification. The main parameters studied were the heating temperature (60℃ and 70℃)and the length of pre-fermentation maceration (6h、12h and 24h).
According to the analysis of reducing sugar and total acidity in the treated grape must、 fermentation rate、anthocyanin 、tannin、total phenol and organoletic change in wines, the influence of theromaceration prefermentation and different treatments on the qualities of imperfect Cabernet Sauvignon wines were studied. In addition, the optimization of theromaceration prefermentation parameters was discussed.
The results showed that theromaceration prefermentation increased the reducing sugar obviously and reduced the total acid contents in the grape materials. After theromaceration, the grape materials fermented smoothly. The wines obtained by this technique had considerably more color and more tannin than the corresponding control wines.
Different theromaceration had little influence on the inducing sugar content but complex influence on the total acids in the grape materials. The heating temperature and the length of pre-fermentation maceration had different effects on the wine color and phenol. Compared to the anthocyanin, the tannin and total phenol were overwhelmingly influenced.
Pre-fermentation heating at a temperature of 60℃ lasting from 6 to 24h or 70℃lasting from 6 to 12h had good effects on the quality of red wine.
Aroma components of wines from traditional red winemaking and two different theromaceration treatments (60℃\24h and 70℃\24) were analyzed by gas chromatography/mass spectrometry. The results show that the wine from treatment 3＃(60℃\24h)had more complex ordorants.
The winemaking of theromaceration can improve the quality of wine from imperfect grapes. The technique of no SO2 addition reducing the using of SO2 .
The technique of red winemaking by theromaceration pre-fermentation is as follow:
结果表明：与对照工艺（不进行热浸渍、且添加SO2）相比，发酵前热浸渍各处理（60℃和70℃分别浸渍6h、12h和24h）可提高葡萄汁的含糖量，降低含酸量；葡萄经发酵前热浸渍处理后，能正常的进行酒精发酵，可缩短酒精发酵时间，获得的新鲜葡萄酒颜色更深，单宁含量更高，结构感强，总酚含量显著提高（P＜0.01）。
60℃热浸渍6h、12h、24h及70℃热浸渍6h的处理利于发酵启动；60℃浸渍12h、24h及在70℃浸渍12h的处理可提高酒样在420nm、520nm、620nm波长下的吸光值，提高酒样的色度。60℃浸渍6h、12h及70℃浸渍6h处理明显促进了花色素与单宁的聚合作用。在各热浸渍处理中，70℃热浸渍24h的处理葡萄汁还原糖最低，发酵启动慢，所得的葡萄酒香味构成物少并且感官品评结果在各热浸渍处理中最差。以上结果表明，发酵前热浸渍适合的热浸渍参数为60℃热浸渍6~24小时或70℃下热浸渍6~12小时。
本文还对经传统工艺、60℃热浸渍24h（3＃）及70℃热浸渍24h（6＃）处理酿造的赤霞珠新鲜葡萄酒的香气成分进行了GC/MS分析，认为3＃处理（60℃，24h）获得的葡萄酒香气成分更为复杂。3-羟基丁酸乙酯、癸酸乙酯和丁二酸二乙酯都具有愉快的水果香，它们极有可能是构成60℃浸渍24小时处理下酿造的赤霞珠干红葡萄酒的特殊香味化合物。
通过分析，认为采用发酵前热浸渍、不添加SO2的酿造工艺，可改善有缺陷原料的质量，酿造的葡萄酒质量优于对照。我们认为如果用发酵前热浸渍工艺酿造红葡萄酒，可以不对原料进行SO2处理，从而减少了葡萄酒酿造过程中SO2使用环节。
发酵前热浸渍法酿造干红葡萄酒的工艺流程为：
In the paper, several microvinification trials were conducted with Cabernet Sauvignon to assess effects of theromaceration pre-fermentation and no SO2 addition on red wine, and a control wine was made by adding SO2 and no theromaceration vinification. The main parameters studied were the heating temperature (60℃ and 70℃)and the length of pre-fermentation maceration (6h、12h and 24h).
According to the analysis of reducing sugar and total acidity in the treated grape must、 fermentation rate、anthocyanin 、tannin、total phenol and organoletic change in wines, the influence of theromaceration prefermentation and different treatments on the qualities of imperfect Cabernet Sauvignon wines were studied. In addition, the optimization of theromaceration prefermentation parameters was discussed.
The results showed that theromaceration prefermentation increased the reducing sugar obviously and reduced the total acid contents in the grape materials. After theromaceration, the grape materials fermented smoothly. The wines obtained by this technique had considerably more color and more tannin than the corresponding control wines.
Different theromaceration had little influence on the inducing sugar content but complex influence on the total acids in the grape materials. The heating temperature and the length of pre-fermentation maceration had different effects on the wine color and phenol. Compared to the anthocyanin, the tannin and total phenol were overwhelmingly influenced.
Pre-fermentation heating at a temperature of 60℃ lasting from 6 to 24h or 70℃lasting from 6 to 12h had good effects on the quality of red wine.
Aroma components of wines from traditional red winemaking and two different theromaceration treatments (60℃\24h and 70℃\24) were analyzed by gas chromatography/mass spectrometry. The results show that the wine from treatment 3＃(60℃\24h)had more complex ordorants.
The winemaking of theromaceration can improve the quality of wine from imperfect grapes. The technique of no SO2 addition reducing the using of SO2 .
The technique of red winemaking by theromaceration pre-fermentation is as follow:
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