酵母菌株及陈酿时间对贵人香起泡葡萄酒品质的影响
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摘要
瓶内二次发酵及带酒泥陈酿是生产优质起泡葡萄酒的传统工艺操作。试验研究了QA23,EC1118和DV10酵母所得贵人香起泡葡萄酒在陈酿过程中起泡特性、理化指标及香气成分的变化。结果表明,陈酿过程中酒样起泡特性提高,残糖、蛋白和总黄酮含量下降,α-氨基酸、多糖和总酚含量升高,香气物质的整体强度及果香味下降,花香及酵母香味升高。其中,QA23酒样的瓶内压力及泡沫持久性较好,EC1118和DV10酒样的泡沫最大高度和泡沫稳定高度较好。除DV10酒样蛋白和多糖含量以及QA23酒样总酸含量较高外,其他成分变化差异不显著。此外,QA23酒样中酯类和萜烯类物质含量较高,花香果香味浓郁;EC1118酒样和DV10酒样中高级醇和其他类化合物含量分别较高,发酵味和烤面包味较为浓郁,三种酵母分别适于芳香型和中性葡萄品种起泡葡萄酒的酿造。
Bottling fermentation is a traditional method to produce sparkling wines. In this paper, sparking wines fermented by 3 commercial yeasts strains was analyzed in physical-chemical indexes, foam capacity and aroma compounds during 9 month of aging on lees.The results showed that, the foam capacity, contents of residual sugar, protein and total flavonoids declined during aging on lees, however, polysaccharide, α-amino acid and total phenol contents raised. Besides,the total strength of aroma substance especially fruity flavor decreased while flora and yeast smell increased. Among them, wine made by QA23 strain showed higher CO2 pressure and Stability Time, while EC1118 and DV10 wine showed better Maximum Height and Stability Height, respectively.In terms of physical-chemical indexes and nonvolatile components, DV10 wine showed higher concentration of protein and polysaccharide while EC1118 wine contained more total acid, other index had not significant difference. In addition, concentration of esters and terpenes in QA23 wine was higher, showed more flora and fruity aroma, while wine made by EC1118 and DV10 strain contained more alcohols and other aromatic compounds, presented at fermented and toast flavor, which suited for aromatic and neutral grape variety sparking wine production.
Bottling fermentation is a traditional method to produce sparkling wines. In this paper, sparking wines fermented by 3 commercial yeasts strains was analyzed in physical-chemical indexes, foam capacity and aroma compounds during 9 month of aging on lees.The results showed that, the foam capacity, contents of residual sugar, protein and total flavonoids declined during aging on lees, however, polysaccharide, α-amino acid and total phenol contents raised. Besides,the total strength of aroma substance especially fruity flavor decreased while flora and yeast smell increased. Among them, wine made by QA23 strain showed higher CO2 pressure and Stability Time, while EC1118 and DV10 wine showed better Maximum Height and Stability Height, respectively.In terms of physical-chemical indexes and nonvolatile components, DV10 wine showed higher concentration of protein and polysaccharide while EC1118 wine contained more total acid, other index had not significant difference. In addition, concentration of esters and terpenes in QA23 wine was higher, showed more flora and fruity aroma, while wine made by EC1118 and DV10 strain contained more alcohols and other aromatic compounds, presented at fermented and toast flavor, which suited for aromatic and neutral grape variety sparking wine production.
引文
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[2]张福庆,周晓芳,俞然,等.我国起泡葡萄酒的研究[J].天津农业科学,2015,21(11):68-71.
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[14]MAUJEAN A,POINSAUT P,DANTAN H,et al.Study of the performance and quality of the foam in sparkling wines.2.Perfecting of a measuring technique for foaming ability,performance and stability of the foam in sparkling wines(measurement of foam properties,bentonite,vegetable black)[J].Bulletin de l’OIV(France),1990.
[15]BRADFOED M.A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J].Analytical Biochemistry,1976,72(1/2):248-254.
[16]李杰,杜金华.带酒泥陈酿对山楂酒品质的影响[D].济南:山东农业大学,2015.
[17]赵宁,问亚琴,潘秋红.苯酚-硫酸法测定干红葡萄酒中的多糖含量[J].中外葡萄与葡萄酒,2011(3):9-12.
[18]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):146-153.
[19]BUXADERAS S,LPEZ-TAMAMES E.Sparkling wines:features and trends from tradition[M].Advances in food and nutrition research.Academic Press,2012(66):1-45.
[20]MART魱NEZ-LAPUENTE L,GUADALUPE Z,AYEST-ARN B,et al.Role of major wine constituents in the foam properties of white and rosésparkling wines[J].Food Chemistry,2015(174):330-338.
[21]MORENOARRIBAS V,PUEYO E,NIETO FJ,et al.Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines[J].Food Chemistry,2000,70(3):309-317.
[22]陶永胜,彭传涛.中国霞多丽干白葡萄酒香气特征与成分关联分析[J].农业机械学报,2012,43(3):130-139.
[23]KRISTA M.Sumby Paul R.Grbin,Vladimir Jiranek Microbial modulation of aromatic esters in wine:Current knowledge and future prospects[J].Food Chemistry,2010(121):1-16.
[24]ENGLEZOS V,TORCHIO F,CRAVERO F,et al.Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerellabacillaris(synonym Candida zemplinina)and Saccharomyces cerevisiae[J].LWT-Food Science and Technology,2016(73):567-575.
[25]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.
[2]张福庆,周晓芳,俞然,等.我国起泡葡萄酒的研究[J].天津农业科学,2015,21(11):68-71.
[3]崔艳,吕文,党宏捷,等.以宁夏芦花台霞多丽酿造起泡葡萄酒原料酒的研究[J].釀酒科技,2009(3):57-58.
[4]LA GATTA B,PICARIELLO G,RUTIGLIANO M,et al.Addition of lees from base wine in the production of Bombino sparkling wine[J].European Food Research and Technology,2016,242(8):1307-1317.
[5]PREZ-MAGARIO S,ORTEGA-HERAS M,BUENO-HERRERA M,et al.Grape variety,aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines[J].LWT-Food Science and Technology,2015,61(1):47-55.
[6]史红梅,王咏梅,陈万钧,等.不同酵母酒泥陈酿对贵人香葡萄酒质量的影响[J].食品工业科技,2016(3):1-10.
[7]DEL BARROP-GALN R,ORTEGA-HERAS M,SNCHEZ-IGLESIAS M,et al.Interactions of phenolic and volatile compounds with yeast lees,commercial yeast derivatives and non toasted chips in model solutions and young red wines[J].European Food Research and Technology,2012,234(2):231-244.
[8]GALLARDO-CHACN J,VICHI S,LPEZ-TAMAMESE,et al.Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction[J].Journal of Agricultural and Food Chemistry,2009,57(8):3279-3285.
[9]GALLARDO-CHACN JJ,VICHI S,LPEZ-TAMAMESE,et al.Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine aging[J].Journal of Agricultural and Food Chemistry,2010,58(23):12426-12430.
[10]TORIJA MJ,BELTRAN G,NOVO M,et al.Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine[J].International Journal of Food Microbiology,2003,85(1):127-136.
[11]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 15038-2006葡萄酒、果酒通用分析方[S].北京:中国标准出版社,2006.
[12]马腾臻,李颍,张莉,等.油橄榄酒的酿造及香气成分分析[J].食品科学,2014(18):161-166.
[13]COSME F,CAPA I,FILIPE-RIBEIRO L,et al.E-valuating potential alternatives to potassium caseinate for white wine fining:effects on physicochemical and sensory characteristics[J].LWT-Food Science and Technology,2012,46(2):382-387.
[14]MAUJEAN A,POINSAUT P,DANTAN H,et al.Study of the performance and quality of the foam in sparkling wines.2.Perfecting of a measuring technique for foaming ability,performance and stability of the foam in sparkling wines(measurement of foam properties,bentonite,vegetable black)[J].Bulletin de l’OIV(France),1990.
[15]BRADFOED M.A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J].Analytical Biochemistry,1976,72(1/2):248-254.
[16]李杰,杜金华.带酒泥陈酿对山楂酒品质的影响[D].济南:山东农业大学,2015.
[17]赵宁,问亚琴,潘秋红.苯酚-硫酸法测定干红葡萄酒中的多糖含量[J].中外葡萄与葡萄酒,2011(3):9-12.
[18]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):146-153.
[19]BUXADERAS S,LPEZ-TAMAMES E.Sparkling wines:features and trends from tradition[M].Advances in food and nutrition research.Academic Press,2012(66):1-45.
[20]MART魱NEZ-LAPUENTE L,GUADALUPE Z,AYEST-ARN B,et al.Role of major wine constituents in the foam properties of white and rosésparkling wines[J].Food Chemistry,2015(174):330-338.
[21]MORENOARRIBAS V,PUEYO E,NIETO FJ,et al.Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines[J].Food Chemistry,2000,70(3):309-317.
[22]陶永胜,彭传涛.中国霞多丽干白葡萄酒香气特征与成分关联分析[J].农业机械学报,2012,43(3):130-139.
[23]KRISTA M.Sumby Paul R.Grbin,Vladimir Jiranek Microbial modulation of aromatic esters in wine:Current knowledge and future prospects[J].Food Chemistry,2010(121):1-16.
[24]ENGLEZOS V,TORCHIO F,CRAVERO F,et al.Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerellabacillaris(synonym Candida zemplinina)and Saccharomyces cerevisiae[J].LWT-Food Science and Technology,2016(73):567-575.
[25]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.