杨凌地区‘媚丽’葡萄的采收期确定
|
摘要
目的:通过比较杨凌地区‘媚丽’葡萄不同采收期的果实香气、葡萄酒香气和葡萄酒颜色指标,确定出该地区‘媚丽’葡萄酿造红葡萄酒的最适采收时间。方法:进入转色期后对‘媚丽’果实进行定期采样,测定其理化成熟、酚成熟和果实香气变化;选取最佳理化成熟时间和酚成熟时间采收的‘媚丽’葡萄进行酿酒实验,测定香气成分和颜色指标。结果:8月24日,细胞成熟指数为0.061,种子成熟指数为0.521,为最佳酚成熟时间,该时间采收的葡萄酿造的葡萄酒香气最丰富,共检测到41种香气化合物,总量为471.75 mg/L,且葡萄酒颜色亮度和红色色调也最符合干红葡萄酒的要求;最佳理化成熟时间相比酚成熟晚4 d,但其葡萄酒香气和颜色指标相比8月24日都较差。结论:杨凌地区‘媚丽’葡萄在达到酚成熟时所酿造的葡萄酒香气和颜色最佳。
Purpose: To determine the optimal harvest time of Meili grapes in Yangling, Shaanxi province for processing of dry red wine. Methods: Grapes were picked regularly after the beginning of conversion for determination of physicochemical indexes, phenolic maturity and aromatic components. Grapes harvested at the optimal time for physicochemical and phenolic maturity were used for winemaking. The aroma composition and color parameters were measured during the fermentation process. Results: The grapes harvested on August 24 showed the best phenolic maturity with cell maturity index of 0.061 and seed maturity index of 0.521. The wine made from these grapes showed the most abundant aroma with 41 aroma components, whose total content was 471.75 mg/L. The brightness and red tone of the wine were also the most consistent with the quality requirements for dry red wines. The optimal harvest time for physicochemical maturity was 4 d later than that for phenolic maturity and resulted in a wine with inferior aroma and color. Conclusion: The quality of Meili wine with phenolic maturity was better than that of the other samples.
Purpose: To determine the optimal harvest time of Meili grapes in Yangling, Shaanxi province for processing of dry red wine. Methods: Grapes were picked regularly after the beginning of conversion for determination of physicochemical indexes, phenolic maturity and aromatic components. Grapes harvested at the optimal time for physicochemical and phenolic maturity were used for winemaking. The aroma composition and color parameters were measured during the fermentation process. Results: The grapes harvested on August 24 showed the best phenolic maturity with cell maturity index of 0.061 and seed maturity index of 0.521. The wine made from these grapes showed the most abundant aroma with 41 aroma components, whose total content was 471.75 mg/L. The brightness and red tone of the wine were also the most consistent with the quality requirements for dry red wines. The optimal harvest time for physicochemical maturity was 4 d later than that for phenolic maturity and resulted in a wine with inferior aroma and color. Conclusion: The quality of Meili wine with phenolic maturity was better than that of the other samples.
引文
[1]段雪荣,陶永胜,杨雪峰,等.不同成熟度赤霞珠葡萄所酿酒香气质量分析[J].中国食品学报,2012,12(11):189-197.DOI:10.16429/j.1009-7848.2012.11.021.
[2]陈代,李德美,战吉宬,等.温度和日照时间对河北怀来霞多丽葡萄成熟度指标的影响[J].中国农业科学,2011,44(3):545-551.DOI:10.3864/j.issn.0578-1752.2011.03.015.
[3]李记明,李华.酿酒葡萄成熟度的研究[J].葡萄栽培与酿酒,1994(3):6-8.DOI:10.13414/j.cnki.zwpp.1994.03.002.
[4]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 cultivar Meili(Vitis vinifera L.)[J].PLoS ONE,2016,11(3):1-18.DOI:10.1371/journal.pone.0151276.
[5]GIUFFRèA M.HPLC-DAD detection of changes in phenol content of red berry skins during grape ripening[J].European Food Research and Technology,2013,237(4):555-564.DOI:10.1007/s00217-013-2033-7.
[6]CHENA S S,ZHANG F F,NING J F,et al.Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging[J].Food Chemistry,2015,172:788-793.DOI:10.1016/j.foodchem.2014.09.119.
[7]ZHANG N,LIU X,JIN X,et al.Determination of total iron-reactive phenolics,anthocyanins and tannins in wine grapes of skins and seeds based on near-infrared hyperspectral imaging[J].Food Chemistry,2017,237:811-817.DOI:10.1016/j.foodchem.2017.06.007.
[8]BINDON K A,BACIC A,KENNEDY J A.Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins[J].Journal of Agricultural and Food Chemistry,2012,60(36):9249-9260.DOI:10.1021/jf301552t.
[9]岳强,曾新安,陈勇,等.评价酿酒葡萄成熟度的新方法:酚类物质成熟度[J].中外葡萄与葡萄酒,2005(1):52-59.
[10]CHARTERS S,PETTIGREW S.The dimension of wine quality[J].Food Quality and Preference,2007,18(7):997-1007.DOI:10.1016/j.foodqual.2007.04.003.
[11]胡竹韵,王星晨,陶永胜,等.中国进口红葡萄酒香气特征与价格之间的关联分析[J].食品科学,2015,36(11):33-37.DOI:10.7506/spkx1002-6630-201511007.
[12]李华.葡萄酒工艺学[M].北京:科学出版社,2007:12-18.
[13]邵学东,王作仁.利用对葡萄香气评定来检测葡萄的成熟度[J].中外葡萄与葡萄酒,2002(4):57-58.
[14]徐溢,付钰洁.固相微萃取萃取头制备技术及试验方法的进展[J].色谱,2004,31(5):528-534.
[15]RODRGUEZ-BENCOMO J J,CONDE J E,RODRGUEZ-DELGADOM A,et al.Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography[J].Journal of Chromatography A,2002,963(1/2):213-223.DOI:10.1016/S0021-9673(02)00551-4.
[16]刘昭暾.酿酒葡萄栽培适应性与气象因素图形分析[D].重庆:西南大学,2011.
[17]CABRéM,QUéNOL H,NU?EZ M.Regional climate change scenarios applied to viticultural zoning in Mendoza,Argentina[J].International Journal of Biometeorology,2016,60(9):1325-1340.DOI:10.1007/s00484-015-1126-3.
[18]梁艳英,刘旭,隋银强,等.几个红色酿酒葡萄品种成熟度研究[J].北方园艺,2013(7):1-4.
[19]张振文,王华,房玉林,等.优质抗病酿酒葡萄新品种‘媚丽’[J].果农之友,2013(10):7-8.
[20]ZHAO X H,LIU L Y,NAN L J,et al.Development of tyloses in the xylem vessels of Meili grapevine and their effect on water transportation[J].Russian Journal of Plant Physiology,2014,61(2):194-203.DOI:10.1134/S1021443714020198.
[21]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011.
[22]刘旭,陈敏,武轩,等.“赤霞珠”葡萄转色后不同成熟度指标的变化[J].食品科学,2016,37(22):230-236.DOI:10.7506/spkx1002-6630-201622035.
[23]陶永胜,刘吉彬,兰圆圆,等.人工贵腐葡萄酒香气的仪器分析与感官评价[J].农业机械学报,2016(2):270-279;315.
[24]FERREIRA V,LóPEZ R,CACHO J F.Quantitative determination of the odorants of young red wines from different grape varieties[J].Journal of the Science of Food and Agriculture,2000,80(11):1659-1667.DOI:10.1002/1097-0010(20000901)80:11<1659::AID-JSFA693>3.0.CO;2-6.
[25]GUTH H.Quantitation and sensory studies of character impact odorants of different white wine varieties[J].Journal of Agricultural and Food Chemistry,1997,45(8):3027-3032.DOI:10.1021/jf970280a.
[26]李华.小容器酿造葡萄酒[J].酿酒科技,2002(4):70-71.
[27]于庆泉,段长青.蛇龙珠葡萄酒酿造过程中颜色变化规律研究[J].中国酿造,2006,25(11):28-30.
[28]WANG X J,TAO Y S,WU Y,et al.Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard[J].Food Chemistry,2017,226:41-50.DOI:10.1016/j.foodchem.2017.01.007.
[29]ROLLE L,SEGADE S R,TORCHIO F,et al.Influence of grape density and harvest date on changes in phenolic composition,phenol extractability indices,and instrumental texture properties during ripening[J].Journal Agriculture Food Chemistry,2011,59(16):8796-8805.DOI:10.1021/jf201318x.
[30]李华.葡萄酒品尝学[M].北京:科学出版社,2006.
[31]LAN Y Y,TAO Y S,TIAN T,et al.The effect of pre-fermentative freezing treatment on the sensory quality of‘Meili’Roséwine[J].South African Journal of Enology&Viticulture,2014,35(2):257-263.
[32]LEE B,LIN P C,CHA H S,et al.Characterization of volatile compounds in Cowart muscadine grape(Vitis rotundifolia)during ripening stages using GC-MS combined with principal component analysis[J].Food Science and Biotechnology,2016,25(5):1319-1326.DOI:10.1007/s10068-016-0207-3.
[33]李娜娜,束廷廷,梁艳英,等.不同采收期对爱格丽葡萄酒及蒸馏酒香气成分的影响[J].食品科学,2018,39(2):215-221.DOI:10.7506/spkx1002-6630-201802034.
[34]ATANASOVA V,FULCRAND H,CHEYNIER V,et al.Effect of oxygenation on polyphenol changes occurring in the course of wine-making[J].Analytica Chimica Acta,2002,458(1):15-27.DOI:10.1016/S0003-2670(01)01617-8.
[2]陈代,李德美,战吉宬,等.温度和日照时间对河北怀来霞多丽葡萄成熟度指标的影响[J].中国农业科学,2011,44(3):545-551.DOI:10.3864/j.issn.0578-1752.2011.03.015.
[3]李记明,李华.酿酒葡萄成熟度的研究[J].葡萄栽培与酿酒,1994(3):6-8.DOI:10.13414/j.cnki.zwpp.1994.03.002.
[4]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 cultivar Meili(Vitis vinifera L.)[J].PLoS ONE,2016,11(3):1-18.DOI:10.1371/journal.pone.0151276.
[5]GIUFFRèA M.HPLC-DAD detection of changes in phenol content of red berry skins during grape ripening[J].European Food Research and Technology,2013,237(4):555-564.DOI:10.1007/s00217-013-2033-7.
[6]CHENA S S,ZHANG F F,NING J F,et al.Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging[J].Food Chemistry,2015,172:788-793.DOI:10.1016/j.foodchem.2014.09.119.
[7]ZHANG N,LIU X,JIN X,et al.Determination of total iron-reactive phenolics,anthocyanins and tannins in wine grapes of skins and seeds based on near-infrared hyperspectral imaging[J].Food Chemistry,2017,237:811-817.DOI:10.1016/j.foodchem.2017.06.007.
[8]BINDON K A,BACIC A,KENNEDY J A.Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins[J].Journal of Agricultural and Food Chemistry,2012,60(36):9249-9260.DOI:10.1021/jf301552t.
[9]岳强,曾新安,陈勇,等.评价酿酒葡萄成熟度的新方法:酚类物质成熟度[J].中外葡萄与葡萄酒,2005(1):52-59.
[10]CHARTERS S,PETTIGREW S.The dimension of wine quality[J].Food Quality and Preference,2007,18(7):997-1007.DOI:10.1016/j.foodqual.2007.04.003.
[11]胡竹韵,王星晨,陶永胜,等.中国进口红葡萄酒香气特征与价格之间的关联分析[J].食品科学,2015,36(11):33-37.DOI:10.7506/spkx1002-6630-201511007.
[12]李华.葡萄酒工艺学[M].北京:科学出版社,2007:12-18.
[13]邵学东,王作仁.利用对葡萄香气评定来检测葡萄的成熟度[J].中外葡萄与葡萄酒,2002(4):57-58.
[14]徐溢,付钰洁.固相微萃取萃取头制备技术及试验方法的进展[J].色谱,2004,31(5):528-534.
[15]RODRGUEZ-BENCOMO J J,CONDE J E,RODRGUEZ-DELGADOM A,et al.Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography[J].Journal of Chromatography A,2002,963(1/2):213-223.DOI:10.1016/S0021-9673(02)00551-4.
[16]刘昭暾.酿酒葡萄栽培适应性与气象因素图形分析[D].重庆:西南大学,2011.
[17]CABRéM,QUéNOL H,NU?EZ M.Regional climate change scenarios applied to viticultural zoning in Mendoza,Argentina[J].International Journal of Biometeorology,2016,60(9):1325-1340.DOI:10.1007/s00484-015-1126-3.
[18]梁艳英,刘旭,隋银强,等.几个红色酿酒葡萄品种成熟度研究[J].北方园艺,2013(7):1-4.
[19]张振文,王华,房玉林,等.优质抗病酿酒葡萄新品种‘媚丽’[J].果农之友,2013(10):7-8.
[20]ZHAO X H,LIU L Y,NAN L J,et al.Development of tyloses in the xylem vessels of Meili grapevine and their effect on water transportation[J].Russian Journal of Plant Physiology,2014,61(2):194-203.DOI:10.1134/S1021443714020198.
[21]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011.
[22]刘旭,陈敏,武轩,等.“赤霞珠”葡萄转色后不同成熟度指标的变化[J].食品科学,2016,37(22):230-236.DOI:10.7506/spkx1002-6630-201622035.
[23]陶永胜,刘吉彬,兰圆圆,等.人工贵腐葡萄酒香气的仪器分析与感官评价[J].农业机械学报,2016(2):270-279;315.
[24]FERREIRA V,LóPEZ R,CACHO J F.Quantitative determination of the odorants of young red wines from different grape varieties[J].Journal of the Science of Food and Agriculture,2000,80(11):1659-1667.DOI:10.1002/1097-0010(20000901)80:11<1659::AID-JSFA693>3.0.CO;2-6.
[25]GUTH H.Quantitation and sensory studies of character impact odorants of different white wine varieties[J].Journal of Agricultural and Food Chemistry,1997,45(8):3027-3032.DOI:10.1021/jf970280a.
[26]李华.小容器酿造葡萄酒[J].酿酒科技,2002(4):70-71.
[27]于庆泉,段长青.蛇龙珠葡萄酒酿造过程中颜色变化规律研究[J].中国酿造,2006,25(11):28-30.
[28]WANG X J,TAO Y S,WU Y,et al.Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard[J].Food Chemistry,2017,226:41-50.DOI:10.1016/j.foodchem.2017.01.007.
[29]ROLLE L,SEGADE S R,TORCHIO F,et al.Influence of grape density and harvest date on changes in phenolic composition,phenol extractability indices,and instrumental texture properties during ripening[J].Journal Agriculture Food Chemistry,2011,59(16):8796-8805.DOI:10.1021/jf201318x.
[30]李华.葡萄酒品尝学[M].北京:科学出版社,2006.
[31]LAN Y Y,TAO Y S,TIAN T,et al.The effect of pre-fermentative freezing treatment on the sensory quality of‘Meili’Roséwine[J].South African Journal of Enology&Viticulture,2014,35(2):257-263.
[32]LEE B,LIN P C,CHA H S,et al.Characterization of volatile compounds in Cowart muscadine grape(Vitis rotundifolia)during ripening stages using GC-MS combined with principal component analysis[J].Food Science and Biotechnology,2016,25(5):1319-1326.DOI:10.1007/s10068-016-0207-3.
[33]李娜娜,束廷廷,梁艳英,等.不同采收期对爱格丽葡萄酒及蒸馏酒香气成分的影响[J].食品科学,2018,39(2):215-221.DOI:10.7506/spkx1002-6630-201802034.
[34]ATANASOVA V,FULCRAND H,CHEYNIER V,et al.Effect of oxygenation on polyphenol changes occurring in the course of wine-making[J].Analytica Chimica Acta,2002,458(1):15-27.DOI:10.1016/S0003-2670(01)01617-8.