不同酒花对葡萄酒感官品质的影响
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摘要
为研究酒花对葡萄酒品质的影响,分别添加6个品种酒花(法格、哈拉道、捷克萨滋、卡斯卡特、西楚、西姆科)和4个梯度剂量(0.5 g/L、0.8 g/L、1.0 g/L和1.3 g/L)进行葡萄酒发酵,评价葡萄酒气味、滋味、色泽和口感等感官指标,并结合电子鼻对实验结果进行分析。感官评价结果表明,0.5 g/L西楚酒花葡萄酒气味(92.5分)与0.5 g/L西姆科酒花葡萄酒滋味和口感感官评分较高(86.0分和87.9分),0.8 g/L法格葡萄酒的色泽呈红宝石色,颜色最清澈透明(90分)。电子鼻检测结果表明,空白对照和捷克萨滋、西姆科和哈拉道、法格和卡斯卡特两两相似度高;西楚与其他5种酒花葡萄酒及空白对照差异较大。实验结果对酒花酿造葡萄酒的工业化生产提供一定的参考。
In order to study the effect of hops on wine quality, the wine was fermented using six varieties(Fuggle, Hallertau, Saaz, Cascade, Citra,Simcoe) and four dose gradients(0.5 g/L, 0.8 g/L, 1.0 g/L and 1.3 g/L), respectively. The smell, flavor, color and taste of the wine were evaluated and the experimental results were analyzed by electronic nose. The sensory evaluation results showed that the smell score of 0.5 g/L Citra hops wine(92.5)and flavor and taste score of Simcoe hops wine(86.0, 87.9) were higher than others, and the color of 0.8 g/L Fuggle wine showed most clear and transparent ruby color, and the color score was 90. The results of electronic nose examination showed that the blank control and Saaz, Simcoe and Hallertau, Fuggle and Cascade, each pair had a high similarity. Citra hops wine was quite different from the other 5 kinds of hops wine and blank control. The experimental results provided some reference for the industrial production of hops wine.
In order to study the effect of hops on wine quality, the wine was fermented using six varieties(Fuggle, Hallertau, Saaz, Cascade, Citra,Simcoe) and four dose gradients(0.5 g/L, 0.8 g/L, 1.0 g/L and 1.3 g/L), respectively. The smell, flavor, color and taste of the wine were evaluated and the experimental results were analyzed by electronic nose. The sensory evaluation results showed that the smell score of 0.5 g/L Citra hops wine(92.5)and flavor and taste score of Simcoe hops wine(86.0, 87.9) were higher than others, and the color of 0.8 g/L Fuggle wine showed most clear and transparent ruby color, and the color score was 90. The results of electronic nose examination showed that the blank control and Saaz, Simcoe and Hallertau, Fuggle and Cascade, each pair had a high similarity. Citra hops wine was quite different from the other 5 kinds of hops wine and blank control. The experimental results provided some reference for the industrial production of hops wine.
引文
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[28] LUCA M D, TEROUZI W, IOELE G, et al. Derivative FTIR spectroscopy for cluster analysis and classification of Morocco olive oils[J].Food Chem, 2011, 124(3):1113-1118.
[2]林柳悦,蒋益萍,张巧艳,等.啤酒花化学成分和药理活性研究进展[J].中国中药杂志,2017,42(10):1830-1836.
[3]朱恩俊.酒花及酒花制品在啤酒工业中的应用[J].中国食物与营养,2006(8):25-28.
[4]朱恩俊.国内外酒花制品的开发应用现状[J].农产品加工·学刊,2006(5):60-63.
[5]何瑜.中国葡萄酒产业竞争力研究[D].杨凌:西北农林科技大学,2014.
[6]曾辉,刘璇,吴昕烨,等.基于电子鼻技术的不同苹果品种香气的表征与识别[J].食品与发酵工业,2016,42(4):197-203.
[7]王亚宾,李甲贵,李换梅,等.基于葡萄酒相关生活方式的在线葡萄酒市场细分[J].中国酿造,2017,36(10):195-200.
[8]贾鹏飞.面向伤口感染检测的电子鼻智能数据处理算法研究[D].重庆:重庆大学,2014
[9]王宠,梁琪,甘伯中,等.电子鼻在干酪风味检测中的应用[J].食品与机械,2012,28(2):250-253.
[10] BOUGRINI M, TAHRI K, HADDI Z, et al. Aging time and brand determination of pasteurized milk using a multisensor e-nose combined with a voltammetric e-tongue[J]. Mat Sci Eng, 2014, 45(9):348-358.
[11] KANG N K, JUN T S, YANG Y S, et al. Analysis of volatile flavor compounds in milk using electronic nose system[J]. J Sensor Sci Technol,2014, 23(5):320-325.
[12]熊青,谢晶.气味指纹技术在水产品质量检测中的应用[J].食品与机械,2012,28(5):227-230.
[13]吴浩,刘源,顾赛麒,等.电子鼻、电子舌分析和感官评价在鱼糜种类区分中的应用[J].食品工业科技,2013,34(18):80-82.
[14] MELUCCI D, BENDINI A, TESINI F, et al. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics[J]. Food Chem,2016, 204:263-273.
[15]陈辰,鲁晓翔,张鹏,等.基于电子鼻技术的玫瑰香葡萄贮藏期快速判别[J].食品与机械,2015,31(6):137-141.
[16] HONG X Z, WANG J. Use of electronic nose and tongue to track freshness of cherry tomatoes squeezed for juice consumption:comparison of different sensor fusion approaches[J]. Food Bioprocess Technol, 2015,8(1):158-170.
[17]朱成林,兰秋雨,李诚,等.花椒添加量对卤兔腿挥发性风味物质的影响[J].食品与机械,2016,32(2):154-159.
[18] WANG J, HONG X Z, WANG Y W, et al. Discrimination of storage time for pork using metal oxide semiconductor(MOS)-type E-nose[J].Sensor Mat, 2013, 25(4):257-268.
[19]王虎玄.浓缩苹果汁全产业链高渗酵母分离鉴定及电子鼻快速检测方法研究[D].杨凌:西北农林科技大学,2016.
[20]田婷,邱树毅,文聆吉,等.电子鼻技术对不同轮次酱香型白酒的区分与识别[J].中国酿造,2017,36(10):71-75.
[21]张璐,张昱,黄英,等.采用电子鼻和GC-MS技术研究慕萨莱思葡萄酒中挥发性成分[J].食品工业科技,2018,38(12):242-249.
[22]马利杰,刘占东,杨春杰,等.电子鼻对原料羊乳中掺假过期复原乳的检测[J].乳业科学与技术,2014,37(5):17-20.
[23]温建辉.家庭酿造红葡萄酒工艺条件的研究[J].晋中学院学报,2013(3):20-24.
[24]郭磊,刘云,姜磊,等.巨峰葡萄酒酿造工艺[J].湖北农业科学,2011,50(19):4036-4037.
[25]隋明.葡萄酒的自然酿造的加工工艺研究[J].酿酒,2017,44(3):80-82.
[26]曹芳玲.不同澄清剂对红葡萄酒澄清效果研究[J].中国酿造,2008,27(14):69-71
[27]王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,2017,50(1):161-170.
[28] LUCA M D, TEROUZI W, IOELE G, et al. Derivative FTIR spectroscopy for cluster analysis and classification of Morocco olive oils[J].Food Chem, 2011, 124(3):1113-1118.