不同橡木制品对刺葡萄酒品质的影响
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摘要
为了改善刺葡萄酒的品质,以刺葡萄酒为试材,经不锈钢罐、不同产地及类型的橡木制品陈酿6个月后,检测刺葡萄酒的总糖、总酸、挥发酸等理化性质的差异。结果表明,通过橡木制品的陈酿,刺葡萄酒的理化指标和感官品质得到明显改善和提升。橡木制品陈酿刺葡萄酒对其残糖和总酚含量影响较大,对刺葡萄酒的总酸、挥发酸、pH无显著性影响(P>0.05)。其中,法国中度烘烤橡木片陈酿的刺葡萄酒中残糖含量最高(4.85 g/L),显著高于对照(4.33 g/L)及其他组(P<0.05),总酚含量为0.90 g/L,感官评分最高为85.1分;德国中度烘烤橡木片陈酿刺葡萄酒的总酚含量最高(1.03 g/L),显著高于其他组(P<0.05),残糖含量为4.42 g/L,感官评分为81.0分。综合可知,法国中度烘烤的橡木片陈酿的刺葡萄酒品质较优。
In order to improve the quality of Vitis davidii wine, using V. davidii wine as the test material, and the differences of physical and chemical properties including total sugar, total acid, volatile acid of the wines were determined after being aged for 6 months by stainless steel cans and oak products of different origins and types. The results showed that the physical and chemical indexes and sensory quality of the wines were significantly improved by aging with the oak products. The V. davidii wine by oak products aging had a great influence on the residual sugar and total phenol content, and had no significant influence on the total acid, volatile acid and pH(P>0.05). Among them, the residual sugar content(4.85 g/L) in the aging V. davidii wine by French moderate toasted oak chip was the highest, which was significantly higher than that of the control group(4.33 g/L) and other groups(P<0.05), the total phenol content was 0.90 g/L, and the sensory score was the highest(85.1). The total phenol content in the aging V. davidii wine by German moderate toasted oak chip was the highest(1.03 g/L), which was significantly higher than that of other groups(P<0.05), the residual sugar content was 4.42 g/L, and sensory score was 81.0. Comprehensively, V. davidii wine aged by French moderate toasted oak chip was superior.
In order to improve the quality of Vitis davidii wine, using V. davidii wine as the test material, and the differences of physical and chemical properties including total sugar, total acid, volatile acid of the wines were determined after being aged for 6 months by stainless steel cans and oak products of different origins and types. The results showed that the physical and chemical indexes and sensory quality of the wines were significantly improved by aging with the oak products. The V. davidii wine by oak products aging had a great influence on the residual sugar and total phenol content, and had no significant influence on the total acid, volatile acid and pH(P>0.05). Among them, the residual sugar content(4.85 g/L) in the aging V. davidii wine by French moderate toasted oak chip was the highest, which was significantly higher than that of the control group(4.33 g/L) and other groups(P<0.05), the total phenol content was 0.90 g/L, and the sensory score was the highest(85.1). The total phenol content in the aging V. davidii wine by German moderate toasted oak chip was the highest(1.03 g/L), which was significantly higher than that of other groups(P<0.05), the residual sugar content was 4.42 g/L, and sensory score was 81.0. Comprehensively, V. davidii wine aged by French moderate toasted oak chip was superior.
引文
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[21]杨淳清.浅谈橡木桶陈酿技术应用[J].酿酒,2013,40(4):49-52.
[22]忻胜兵,陈忠军,屈嫒,等.橡木片浸泡发酵对赤霞珠干红葡萄酒品质的影响[J].中国酿造,2018,37(5):130-135.
[23]李记明.橡木桶葡萄酒的摇篮[M].北京:中国轻工业出版社,2010:66-79.
[24]GARDE-CERDAN T,ORREA-GOI D,ANCIN-AZPILICUETA C.Accumulation of volatile compounds during ageing of two red wines with different composition[J].J Food Eng,2004,65(3):349-356.
[25]ORTEGA-HERAS M,GONZEZ-HUNERTA C,HERRERA P,et al.Changes in wine volatile compounds of varietal wines during ageing in wood barrels[J].Analy Chim Acta,2004,513(1):341-350.
[2]王美军.刺葡萄遗传多样性鉴定及栽培性状评价[D].长沙:湖南农业大学,2014.
[3]管雪强,王恒振,孙玉霞,等.中国葡萄品种资源概况[J].落叶果树,2014,46(1):1-7.
[4]周俊.刺葡萄酿酒品质与工艺研究[D].长沙:湖南农业大学,2009.
[5]石雪晖,杨国顺,熊兴耀,等.湖南省刺葡萄种质资源的研究与利用[J].湖南农业科学,2010,39(19):1-4.
[6]鲍瑞峰.刺葡萄果实与刺葡萄酒香气成分的研究[D].长沙:湖南农业大学,2010.
[7]李华.葡萄酒工艺学[M].北京:科学出版社,2007:5-9.
[8]李兰晓,李记明,徐岩,等.不同产地和烘烤程度橡木片对葡萄酒陈酿香气的影响[J].食品科学,2015,36(6):192-197.
[9]赵春青,都振江,武胜叶.浅谈橡木桶在葡萄酒生产中的作用及合理使用[J].中外葡萄与葡萄酒,2008,32(6):59-61.
[10]李华.橡木桶与葡萄酒[J].中外葡萄与葡萄酒,2002,26(1):49-53.
[11]田文,聂聪,门颖.橡木片处理对红葡萄酒关键橡木香气的影响[J].食品工业,2015,36(12):204-207.
[12]SUAREZ R,SUAREZ J A,MORATA A,et al.The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera:a review[J].Food Chem,2007,102(1):10-21.
[13]薛婷,钱炳俊,邓云,等.葡萄酒中橡木香气成分的分析技术[J].浙江农业科学,2013,55(7):868-871.
[14]刘蕊,张波,刘月,等.发酵前添加橡木制品对干红葡萄酒颜色的影响[J].中国食品学报,2017,17(4):72-81.
[15]李华.现代葡萄酒工艺学[M].西安:陕西人民出版社,2000:186-200.
[16]移兰丽,余元善,杜昌陈,等.橡木桶陈酿处理对沙田柚蒸馏酒挥发性风味成分的影响[J].食品工业科技,2016,37(6):58-63.
[17]马文平,孙雅,倪志婧,等.国产与欧美主要橡木资源及其在葡萄酒中的应用进展[J].宁夏农林科技,2016,57(6):38-42,49.
[18]DEL A M,NEVARES I,GALLEGO L,et al.Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging[J].Anal Chim Acta,2010,660(1-2):92-101.
[19]RAFAEL S,M ELENA A,LUCIA C V,et al.Evaluation of oak chips treatment on volatile composition and sensory characteristics of merlot wine[J].J Food Quality,2013,36(1):1-9.
[20]刘霞,令小雨,马东琳,等.橡木片陈酿对赤霞珠干红葡萄酒品质的影响[J].中国酿造,2016,35(11):78-82.
[21]杨淳清.浅谈橡木桶陈酿技术应用[J].酿酒,2013,40(4):49-52.
[22]忻胜兵,陈忠军,屈嫒,等.橡木片浸泡发酵对赤霞珠干红葡萄酒品质的影响[J].中国酿造,2018,37(5):130-135.
[23]李记明.橡木桶葡萄酒的摇篮[M].北京:中国轻工业出版社,2010:66-79.
[24]GARDE-CERDAN T,ORREA-GOI D,ANCIN-AZPILICUETA C.Accumulation of volatile compounds during ageing of two red wines with different composition[J].J Food Eng,2004,65(3):349-356.
[25]ORTEGA-HERAS M,GONZEZ-HUNERTA C,HERRERA P,et al.Changes in wine volatile compounds of varietal wines during ageing in wood barrels[J].Analy Chim Acta,2004,513(1):341-350.