谷胱甘肽酵母衍生物制剂对‘维欧妮’干白葡萄酒品质的影响
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摘要
为明确谷胱甘肽酵母衍生物制剂对干白葡萄酒品质的提升效应,优化酿酒工艺,以‘维欧尼’葡萄为试材,分别向葡萄汁中添加3种不同含量谷胱甘肽的酵母衍生物制剂,以添加SO_2为对照。陈酿4个月后测定葡萄酒基本理化指标、褐变指数、CIELab参数、香气成分、抗氧化性(ABTS·清除率、DPPH·清除率和总还原力),并进行感官评价。结果显示:富含谷胱甘肽的酵母衍生制剂均能够显著增加葡萄酒中酯类与萜烯类物质含量,显著提升干白葡萄酒香气品质,但对干白葡萄酒颜色褐变未表现出抑制效果;添加10%谷胱甘肽的酵母抽取物制剂和2%谷胱甘肽的非活性干酵母制剂能够使干白葡萄酒褐变程度增加,酒体亮度降低,黄色色调增加,绿色色调减弱;添加了3种谷胱甘肽酵母衍生制剂的酒样其抗氧化性低于SO_2处理酒样。
This study aimed to research the influences of glutathione-enriched inactive dry yeast preparations on the quality of white wine and optimize the traditional winemaking craft. Three kinds of inactive dry yeast preparations with different levels of glutathione were added to juice and compared against that with SO_2 treatment. The basic physiochemical indicators, browning index, CIELab parameters, aroma composition, antioxidant properties(ABTS· scavenging capacity, DPPH· scavenging capacity, and total reducing power) were investigated, and the sensory quality of wine was also evaluated. The results showed that glutathione-enriched inactive dry yeast preparations could significantly increase the contents of esters and terpenes, as well as the aroma of dry white wine. However, they did not show any inhibitory effects on the browning of white wine. Both 10% glutathione yeast extract and 2% glutathione inactive dry yeast preparation increased the browning level of white wine. Additionally, they decreased the brightness of wine, increased the yellow hue and weakened the green hue. The wine samples treated with glutathione enriched inactive dry yeast preparations had less antioxidant properties than samples treated with SO_2.
This study aimed to research the influences of glutathione-enriched inactive dry yeast preparations on the quality of white wine and optimize the traditional winemaking craft. Three kinds of inactive dry yeast preparations with different levels of glutathione were added to juice and compared against that with SO_2 treatment. The basic physiochemical indicators, browning index, CIELab parameters, aroma composition, antioxidant properties(ABTS· scavenging capacity, DPPH· scavenging capacity, and total reducing power) were investigated, and the sensory quality of wine was also evaluated. The results showed that glutathione-enriched inactive dry yeast preparations could significantly increase the contents of esters and terpenes, as well as the aroma of dry white wine. However, they did not show any inhibitory effects on the browning of white wine. Both 10% glutathione yeast extract and 2% glutathione inactive dry yeast preparation increased the browning level of white wine. Additionally, they decreased the brightness of wine, increased the yellow hue and weakened the green hue. The wine samples treated with glutathione enriched inactive dry yeast preparations had less antioxidant properties than samples treated with SO_2.
引文
[1]KRITZINGER E C,BAUER F F,TOIT W J D.Role of glutathione in winemaking:a review[J].Journal of Agricultural&Food Chemistry,2013,61(2):269-277.
[2]郭安鹊.葡萄酒氧化褐变的机制及二氧化硫抗氧化替代物的研究[D].杨凌:西北农林科技大学,2007.
[3]POZOBAYNM,MONAGAS M,BARTOLOMB,et al.Wine features related to safety and consumer health:an integrated perspective[J].Critical Reviews in Food Science&Nutrition,2012,52(1):31-54.
[4]ROUSSIS I G,LAMBROPOULOS I,PAPADOPOULOU D.Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and xinomavro-red wine by caffeic acid and N-acetyl-cysteine[J].Food Chemistry,2005,93(3):485-492.
[5]PODRGUEZBENCOMO J J,AND U'JARORTIZ I,MORENOARRIBAS M V,et al.Impact of glutathione-enriched inactive dry yeastpreparations on the stability of terpenes during model wine aging[J].Journal of Agricultural&Food Chemistry,2014,62(6):1 373.
[6]ANTOCEA O,BADEAG A,COJOCARUG A.Effects of glutathione and ascorbic acid addition on the CIELab,chromatic characteristics of muscat ottonel wines[J].Agriculture&Agricultural Science Procedia,2016,10:206-214.
[7]AND U'JAR-ORTIZ I,POZO-BAYN M,MORENO-AR-RIBASM V,et al.Reversed-phase high-performance liquid chromatography fluorescence detection for the analysis of glutathione and its precursorγ-glutamyl cysteine in wines and model wines supplemented with oenological inactive dry yeast Preparations[J].Food Analytical Methods,2012,5(1):154-161.
[8]AND U'JAR-ORTIZ I,CHAYA C,MARTN-LVAREZ PJ,et al.Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines[J].International Journal of Food Properties,2014,17(5):987-1001.
[9]COMUZZO P,BATTISTUTTA F,VENDRAME M,et al.Antioxidant properties of different products and additives in white wine[J].Food Chemistry,2015,168:107-114.
[10]陈霞,李敏,张波,等.扩展青霉对‘蛇龙珠’葡萄酒棒曲霉素及风味品质的影响[J].食品科学,2016,37(20):126-133.
[11]李华.葡萄酒化学[M].北京:科学出版社,2005.
[12]中国食品工业研究院,烟台张裕葡萄酒股份有限公司,中法合营王朝葡萄酿酒有限公司,等.GB/T 15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[13]李静,聂继云,王孝娣,等.Folin-Ciocalteus法测定葡萄和葡萄酒中的总多酚[J].中国南方果树,2007,36(6):86-87.
[14]李慧琳.不同酵母多糖在霞多丽干白葡萄酒酿造中的应用研究[D].兰州:甘肃农业大学,2018.
[15]李俊娥.灭活酵母对干红葡萄酒品质特性影响的研究[D].杨凌:西北农林科技大学,2016.
[16]AYALAA F,ECHAVARRI J F,NGUERUELA A I.Anew simplified method for measuring the color of wines.I.Red and rose wines[J].American Journal of Enology and Viticulture,1997,48(3):357-363.
[17]OIVMethod,OIV-MA-AS2-11,Determination of chraometic charateristics according to CIELab compendium of international analysis of method[R],2006.
[18]AYALAA F,ECHAVARRI J F,NGUERUELA A I.A new simplified method for measuring the color of wines.IIwhite wines and brandies[J].American Journal of Enology&Viticulture,1997,48(3):364-369.
[19]鲁榕榕,马腾臻,张波,等.不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J].食品科学,2018,39(12):1-14.
[20]FERRERGALLEGO R,PUXEUM,NART M,NART E,et al.Evaluation of tempranillo and albari1o SO2-free wines produced by different chemical alternatives and winemaking procedures[J].Food Research International,2017,102:247-257.
[21]王宏,陈晓艺,张军翔.贺兰山东麓年轻红葡萄酒的CIELab颜色空间特征[J].食品科学,2014,35(9):20-23.
[22]MATNEZ J A,MELGOSA M,PREZ M M,et al.Note.Visual and instrumental color evaluation in red wines[J].Food Science and Technology International,2001,7(5):439-444.
[23]LI Hua,GUO Anque,WANG Hua.Mechanisms of oxidative browning of wine[J].Food Chemistry,2008,108:1-13.
[24]DANILEWICZJ C.Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine:central role of iron and copper[J].American Journal of Enology&Viticulture,2003,542:73-85.
[25]WEGMANN-HERR P,BERNER M,DICKESCHEID C,et al.Influence of ascorbic acid,sulfur dioxide and glutathione on oxidation product formation in wine-like systems[J].BIO Web of Conferences,2015,02005:1-4.
[26]WEBBER V,DUTRAS V,SPINELLIF R,et al.Effect of glutathione during bottle storage of sparkling wine[J].Food Chemistry,2017,216:254-259.
[27]WEBBER V,DUTRAS V,SPINELLIF R,et al.Effect of glutathione addition in sparkling wine[J].Food Chemistry,2014,159(13):391-398.
[28]TOMAEVI C'M,GRACINL,C'URKO N,et al.Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2,additions on the aroma of Vitis vinifera,L.Pos··ip wine and its evaluation during bottle aging[J].LWT-Food Science and Technology,2017,81:67-76.
[29]ROUSSISI G,PAPADOPOULOU D,SAKARELLOSDAIT-SIOTIS M.Protective effect of thiols on wine aroma volatiles[J].Open Food Science Journal,2010,3:98-102.
[30]李华.葡萄酒品尝学[M].西安:陕西人民出版社,1992:59-65.
[2]郭安鹊.葡萄酒氧化褐变的机制及二氧化硫抗氧化替代物的研究[D].杨凌:西北农林科技大学,2007.
[3]POZOBAYNM,MONAGAS M,BARTOLOMB,et al.Wine features related to safety and consumer health:an integrated perspective[J].Critical Reviews in Food Science&Nutrition,2012,52(1):31-54.
[4]ROUSSIS I G,LAMBROPOULOS I,PAPADOPOULOU D.Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and xinomavro-red wine by caffeic acid and N-acetyl-cysteine[J].Food Chemistry,2005,93(3):485-492.
[5]PODRGUEZBENCOMO J J,AND U'JARORTIZ I,MORENOARRIBAS M V,et al.Impact of glutathione-enriched inactive dry yeastpreparations on the stability of terpenes during model wine aging[J].Journal of Agricultural&Food Chemistry,2014,62(6):1 373.
[6]ANTOCEA O,BADEAG A,COJOCARUG A.Effects of glutathione and ascorbic acid addition on the CIELab,chromatic characteristics of muscat ottonel wines[J].Agriculture&Agricultural Science Procedia,2016,10:206-214.
[7]AND U'JAR-ORTIZ I,POZO-BAYN M,MORENO-AR-RIBASM V,et al.Reversed-phase high-performance liquid chromatography fluorescence detection for the analysis of glutathione and its precursorγ-glutamyl cysteine in wines and model wines supplemented with oenological inactive dry yeast Preparations[J].Food Analytical Methods,2012,5(1):154-161.
[8]AND U'JAR-ORTIZ I,CHAYA C,MARTN-LVAREZ PJ,et al.Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines[J].International Journal of Food Properties,2014,17(5):987-1001.
[9]COMUZZO P,BATTISTUTTA F,VENDRAME M,et al.Antioxidant properties of different products and additives in white wine[J].Food Chemistry,2015,168:107-114.
[10]陈霞,李敏,张波,等.扩展青霉对‘蛇龙珠’葡萄酒棒曲霉素及风味品质的影响[J].食品科学,2016,37(20):126-133.
[11]李华.葡萄酒化学[M].北京:科学出版社,2005.
[12]中国食品工业研究院,烟台张裕葡萄酒股份有限公司,中法合营王朝葡萄酿酒有限公司,等.GB/T 15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[13]李静,聂继云,王孝娣,等.Folin-Ciocalteus法测定葡萄和葡萄酒中的总多酚[J].中国南方果树,2007,36(6):86-87.
[14]李慧琳.不同酵母多糖在霞多丽干白葡萄酒酿造中的应用研究[D].兰州:甘肃农业大学,2018.
[15]李俊娥.灭活酵母对干红葡萄酒品质特性影响的研究[D].杨凌:西北农林科技大学,2016.
[16]AYALAA F,ECHAVARRI J F,NGUERUELA A I.Anew simplified method for measuring the color of wines.I.Red and rose wines[J].American Journal of Enology and Viticulture,1997,48(3):357-363.
[17]OIVMethod,OIV-MA-AS2-11,Determination of chraometic charateristics according to CIELab compendium of international analysis of method[R],2006.
[18]AYALAA F,ECHAVARRI J F,NGUERUELA A I.A new simplified method for measuring the color of wines.IIwhite wines and brandies[J].American Journal of Enology&Viticulture,1997,48(3):364-369.
[19]鲁榕榕,马腾臻,张波,等.不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J].食品科学,2018,39(12):1-14.
[20]FERRERGALLEGO R,PUXEUM,NART M,NART E,et al.Evaluation of tempranillo and albari1o SO2-free wines produced by different chemical alternatives and winemaking procedures[J].Food Research International,2017,102:247-257.
[21]王宏,陈晓艺,张军翔.贺兰山东麓年轻红葡萄酒的CIELab颜色空间特征[J].食品科学,2014,35(9):20-23.
[22]MATNEZ J A,MELGOSA M,PREZ M M,et al.Note.Visual and instrumental color evaluation in red wines[J].Food Science and Technology International,2001,7(5):439-444.
[23]LI Hua,GUO Anque,WANG Hua.Mechanisms of oxidative browning of wine[J].Food Chemistry,2008,108:1-13.
[24]DANILEWICZJ C.Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine:central role of iron and copper[J].American Journal of Enology&Viticulture,2003,542:73-85.
[25]WEGMANN-HERR P,BERNER M,DICKESCHEID C,et al.Influence of ascorbic acid,sulfur dioxide and glutathione on oxidation product formation in wine-like systems[J].BIO Web of Conferences,2015,02005:1-4.
[26]WEBBER V,DUTRAS V,SPINELLIF R,et al.Effect of glutathione during bottle storage of sparkling wine[J].Food Chemistry,2017,216:254-259.
[27]WEBBER V,DUTRAS V,SPINELLIF R,et al.Effect of glutathione addition in sparkling wine[J].Food Chemistry,2014,159(13):391-398.
[28]TOMAEVI C'M,GRACINL,C'URKO N,et al.Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2,additions on the aroma of Vitis vinifera,L.Pos··ip wine and its evaluation during bottle aging[J].LWT-Food Science and Technology,2017,81:67-76.
[29]ROUSSISI G,PAPADOPOULOU D,SAKARELLOSDAIT-SIOTIS M.Protective effect of thiols on wine aroma volatiles[J].Open Food Science Journal,2010,3:98-102.
[30]李华.葡萄酒品尝学[M].西安:陕西人民出版社,1992:59-65.