‘媚丽’桃红葡萄酒的工艺优化及整体质量评价
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摘要
选取浸渍温度、酒精发酵温度以及是否进行苹果酸乳酸发酵(malolactic fermentation,MLF)3个因素,每个因素设计2水平,检测所酿成的‘媚丽’桃红葡萄酒各项常规理化指标和生理活性指标,并对各酒样进行了感官评定。采用方差分析和主成分分析相结合的方法对‘媚丽’桃红葡萄酒整体质量进行评估,确定‘媚丽’桃红葡萄酒酿造的优化工艺参数。结果表明,各酒样的基本理化指标符合国家质量标准;酒样5的生理活性指标综合得分最高;酒样1和5的感官评定得分显著高于其他酒样(P<0.05),前者感官得分最高,后者次之。‘媚丽’桃红葡萄酒的整体质量受到工艺参数的影响较大,研究得到其工艺优化方案为:低温浸渍、常温酒精发酵且不进行乳酸发酵。
Since the winemaking process is the crucial part for wine quality,three craft factors with two levels of each were chosen to explore the optimal route of ‘Meili'rose wine,wherein the three factors included maceration temperature,fermentation temperature and carrying out malolactic fermentation( MLF) or not. The quality of wine was assessed by determining various physicochemical and physiological active parameters,followed by sensory evaluation,through variance analysis coupled with principal component analysis. The physicochemical parameters of all wines were in accordance with wine quality standard. The total score of physiological active parameters of wine sample 5 was the highest. The sensory scores of wine sample 1 and 5 were significantly higher than those of the others( P <0. 05),especially the former. The integral quality of ‘Meili ' rose wine was greatly influenced by winemaking process. Finally,it suggested that low temperature maceration,alcohol fermentation at room temperature and nonMLF should be the best strategy for production of ‘Meili'rose wine in this research.
Since the winemaking process is the crucial part for wine quality,three craft factors with two levels of each were chosen to explore the optimal route of ‘Meili'rose wine,wherein the three factors included maceration temperature,fermentation temperature and carrying out malolactic fermentation( MLF) or not. The quality of wine was assessed by determining various physicochemical and physiological active parameters,followed by sensory evaluation,through variance analysis coupled with principal component analysis. The physicochemical parameters of all wines were in accordance with wine quality standard. The total score of physiological active parameters of wine sample 5 was the highest. The sensory scores of wine sample 1 and 5 were significantly higher than those of the others( P <0. 05),especially the former. The integral quality of ‘Meili ' rose wine was greatly influenced by winemaking process. Finally,it suggested that low temperature maceration,alcohol fermentation at room temperature and nonMLF should be the best strategy for production of ‘Meili'rose wine in this research.
引文
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[21]CLIFF M A,KING M C,SCHLOSSER J.Anthocyanin,phenolic composition,colour measurement and sensory analysis of BC commercial red wines[J].Food Research International,2007,40(1):92-100.
[22]李华.葡萄酒品尝学[M].北京:科学出版社,2006:160-166.
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[25]LIU X,LI J,TIAN Y,et al.Influence of berry heterogeneity on phenolics and antioxidant activity of grapes and wines:A primary study of the new winegrape cultivarMeili(Vitis vinifera L.)[J].PLo S One,2016,11(3):e0151276.
[26]GIOVINAZZO G,GRIECO F.Functional properties of grape and wine polyphenols[J].Plant Foods for Human Nutrition,2015,70(4):454-462.
[27]SELLI S,CABAROGLU T,CANBAS A,et al.Volatile composition of red wine from cv.Kalecik Karasιgrown in central Anatolia[J].Food Chemistry,2004,85(2):207-213.
[2]张振文,王华,房玉林,等.优质抗病酿酒葡萄新品种‘媚丽’[J].园艺学报,2013,10(8):1 611-1 612.
[3]DUFOUR,LETORT A,LAGUET A,et al.Investigation of variety,typicality and vintage of French and German wines using front-face fluorescence spectroscopy[J].Analytica Chimica Acta,2006,563(1-2):292-299.
[4]FLEET G H.Wine yeasts for the future[J].FEMS Yeast Research,2008,8(7):979-995.
[5]CLODOVEO M L,DIPALMO T,RIZZELLO C G,et al.Emerging technology to develop novel red winemaking practices:An overview[J].Innovative Food Science and Emerging Technologies,2016,38:41-56.
[6]张艳芳,魏冬梅.8804品系酿造干红葡萄酒的新工艺[J].酿酒,2002,29(1):87-87.
[7]李华,王华,袁春龙,等.葡萄酒工艺学[M].北京:科学出版社,2007:123-149;181-186.
[8]LAN Y Y,TAO Y S,HU Z Y,et al.The effect of pre-fermentative freezing treatment on the sensory quality of‘meili’roséwine[J].South African Journal for Enology and Viticulture,2014,35(2):257-263.
[9]PENG C T,WEN Y,TAO Y S,et al.Modulating the formation of Meili wine aroma by prefermentative freezing process[J].Journal of Agricultural and Food Chemistry,2013,61(7):1 542-1 553.
[10]王华,宋建强,梁艳英,等.搅拌棒萃取-气相色谱-质谱联用法分析‘媚丽’桃红葡萄酒中的香气成分[J].食品科学,2014,35(2):177-181.
[11]S ENZ-NAVAJAS M-P,AVIZCURI J M,ECH VARRI J F,et al.Understanding quality judgements of red wines by experts:Effect of evaluation condition[J].Food Quality and Preference,2016,48:216-227.
[12]VALENTIN D,PARR W V,PEYRON D,et al.Colour as a driver of Pinot noir wine quality judgments:An investigation involving French and New Zealand wine professionals[J].Food Quality and Preference,2016,48:251-261.
[13]吴孟达.全国大学生数学建模竞赛湖南赛区优秀论文集(2012)[M].北京:清华大学出版社,2013:1-79.
[14]李华.小容器酿造葡萄酒[J].酿酒科技,2002(4):70-71;74.
[15]乔慧.葡萄酒中酒酒球菌分离鉴定及不同产区菌株糖苷酶活性研究[D].杨凌:西北农林科技大学,2014.
[16]韩舜愈,郭玉蓉,蒋玉梅,等.乳酸菌不同接种量对干红葡萄酒苹果酸—乳酸发酵(MLF)的影响[J].甘肃科技,2003,19(2):31-32.
[17]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011:118-122;125-128;131-135;152-152.
[18]兰圆圆,陶永胜,张世杰,等.我国多产区干红葡萄酒颜色相关指标的关联分析[J].食品科学,2013,34(11):1-4.
[19]梁莎.“媚丽”葡萄酒抗氧化性的研究[D].杨凌:西北农林科技大学,2012.
[20]邵建辉.云南及其他产区赤霞珠干红葡萄酒总酚和原花青素含量的测定与分析[J].酿酒科技,2011(4):29-32.
[21]CLIFF M A,KING M C,SCHLOSSER J.Anthocyanin,phenolic composition,colour measurement and sensory analysis of BC commercial red wines[J].Food Research International,2007,40(1):92-100.
[22]李华.葡萄酒品尝学[M].北京:科学出版社,2006:160-166.
[23]张文彤.SPSS统计分析高级教程[M].北京:高等教育出版社,2004:213-218.
[24]MONTGOMERY D C.Design and analysis of experiments[M].5th ed.New York:John Wiley&Sons,2001:170-174.
[25]LIU X,LI J,TIAN Y,et al.Influence of berry heterogeneity on phenolics and antioxidant activity of grapes and wines:A primary study of the new winegrape cultivarMeili(Vitis vinifera L.)[J].PLo S One,2016,11(3):e0151276.
[26]GIOVINAZZO G,GRIECO F.Functional properties of grape and wine polyphenols[J].Plant Foods for Human Nutrition,2015,70(4):454-462.
[27]SELLI S,CABAROGLU T,CANBAS A,et al.Volatile composition of red wine from cv.Kalecik Karasιgrown in central Anatolia[J].Food Chemistry,2004,85(2):207-213.