不同下胶澄清处理对瓶内二次发酵起泡葡萄酒品质的影响
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摘要
本试验以大豆蛋白、皂土、明胶、酪蛋白及聚乙烯吡咯烷酮(PVPP)等5种澄清剂为试材,研究原酒不同下胶澄清处理对瓶内二次发酵霞多丽起泡葡萄酒的澄清度、理化指标、起泡特性及香气成分的影响。试验结果表明,大豆蛋白和酪蛋白处理组酒样的透光率在供试样品中提高显著。尽管各澄清处理会造成起泡葡萄酒色度、褐变指数、总糖、总酸、挥发酸及总酚含量的降低,但未对起泡酒的瓶内压力和酒精度产生显著影响。就起泡特性而言,澄清处理酒样的泡沫最大高度可增加3.69-8.25mm,稳定高度增加-1.19-1.59mm,泡沫稳定时间延长(-5.4-15.20s)。而利用气相色谱-质谱对各澄清处理酒样进行香气物质测定显示,处理后样品香气化合物含量显著低于对照,但大豆蛋白对酯类、醇类和萜烯类等香气成分的影响较小。综合试验结果发现,大豆蛋白处理所得的霞多丽起泡葡萄酒在澄清度、泡沫稳定性及香气品质方面表现较好,可作为一种良好的澄清剂在生产上替代使用。
Fining agents soy protein, gelatin, bentonite, casein and PVPP were selected to study the influence added pre-fermentation on clarity degree, physicochemical indexes, foam capacity and volatile compounds to the finalChardonnaysparkling wine. The results showed that, the transmittance of treated wines increased significantly,especiallyinsoy protein and caseinwine. Although the hue, contents of residual sugars, total acids, volatile acids and total phenols of sparkling wine declined,fining treatment hadlittle influence on CO_2 pressure and alcohol degree. In terms of foam capacity, the Maximum Height, Stability Height and Stability Time increased by 3.69-8.25 mm,-1.19-1.59 mm and -5.4-15.20s. In addition, contents of aromatic components analyzed by Gas Chromatography-Mass Spectrometryshowed declined tendency in treated wine samples, however, winetreatedbysoy protein showed less impact on esters, alcohols and terpenes compound. In conclusion, sparkling wine added with soy protein as fining agent before fermentation had higher clarity degree, foam stability and aroma quality, could be used as an effective clarifying agentin sparkling wine production.
Fining agents soy protein, gelatin, bentonite, casein and PVPP were selected to study the influence added pre-fermentation on clarity degree, physicochemical indexes, foam capacity and volatile compounds to the finalChardonnaysparkling wine. The results showed that, the transmittance of treated wines increased significantly,especiallyinsoy protein and caseinwine. Although the hue, contents of residual sugars, total acids, volatile acids and total phenols of sparkling wine declined,fining treatment hadlittle influence on CO_2 pressure and alcohol degree. In terms of foam capacity, the Maximum Height, Stability Height and Stability Time increased by 3.69-8.25 mm,-1.19-1.59 mm and -5.4-15.20s. In addition, contents of aromatic components analyzed by Gas Chromatography-Mass Spectrometryshowed declined tendency in treated wine samples, however, winetreatedbysoy protein showed less impact on esters, alcohols and terpenes compound. In conclusion, sparkling wine added with soy protein as fining agent before fermentation had higher clarity degree, foam stability and aroma quality, could be used as an effective clarifying agentin sparkling wine production.
引文
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[11]GRANATO TM,NASI A,FiERRANTI P,et al.Fining white wine with plant proteins:effects of fining on proanthocyanidins and aroma components[J].European Food Research and Technology,2014,238(2):265-274.
[12]GONZALEZ-NEVES G,FAVRE G,GIL G.Effect of fining on the colour and pigment composition of young red wines[J].Food Chemistry,2014,157:385-392.
[13]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.
[14]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.
[15]李新榜,郭永欣.葡萄酒下胶澄清工艺技术的探讨[J].中外葡萄与葡萄酒,2003(6):48-50.
[16]SINGLETON VL,ROSSI JA.Colorimetry of total phenolicswith phosphomolybdic-phosphotungstic acid reagents[J].American Journal of Enology and Viticulture,1965,16(3):144-158.
[17]SINGLETON VL,KRAMLINGA TE.Browning of white wines and an accelerated test for browning capacity[J].American Journal of Enology and Viticulture,1976,27(4):157-160.
[18]BRADFORD MM.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.
[19]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.
[20]丁吉星,何玉云,梁艳英,等.新型嘉宝果起泡酒香气成分及特征香气分析[J].食品科学,2014(24):145-150.
[21]MARTINEZZ-LAPUENTE L,GUADALUPE Z,AYE-STAR魣N B,et al.Role of major wine constituents in the foam properties of white and rosésparkling wines[J]Food Chemistry,2015,174:330-338.
[22]ANDRES-LACUEVA C,LOPEZ-TAMAMES E,LAM-UELA-RAVENTOS RM,et al.Characteristics of sparkling base wines affecting foam behavior[J].Journal of A-gricultural and Food Chemistry,1996,44(4):989-995.
[23]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.
[24]LUKIC I,RADEKA S,GROZAJ N,et al.Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest[J].Food Chemistry,2016,196:1048-1057.
[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.
[26]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.
[27]于立志,马永昆,张龙,等.GC-O-MS法检测句容产区巨峰葡萄香气成分分析[J].食品科学,2015(8):196-200.
[2]VANRELL G,CANALS R,ESTERUELAS M,et al Influence of the use of bentonite as a riddling agen on foam quality and protein fraction of sparkling wines(Cava)[J].Food Chemistry,2007,104(1):148-155.
[3]何扩,张秀媛,王丽霞,等.不同澄清剂对自酿巨峰葡萄酒澄清效果的影响[J].中国食品添加剂,2012(5):146-148.
[4]PUIG-DEU M,LOPEZ-TAMAMES E,BUXADERASS,et al.Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation[J].Food Chemistry,1999,66(1):35-42.
[5]GROAT M,OUGH CS.Effects of insoluble solids added to clarified musts on fermentation rate,wine composition,and wine quality[J].American Journal of Enology and Viticulture,1978,29(2):112-119.
[6]MOIO L,UGLIANO M,GAMBUTI A,et al.Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina(Vitis vinifera L.)must and wine[J].American journal of enology and viticulture,2004,55(1):7-12.
[7]李华,王华,袁春龙,等.葡萄酒工艺学[M].北京:科学出版社,2007:296-303.
[8]PATRICK W,HANS S,ANGELIK P.Determination of the bovine food allergen casein in white wines by quantitative indirect ELISA,SDS-PAGE,Western Blot and immunostaining[J].Journal of Agricultural and Food Chemistry,2009,57(18):8399-8405.
[9]SIMS CA,EASTRIDGE JS,BATES RP.Changes in phenols,color,and sensory characteristics of muscadine wines by pre-and post-fermentation additions of PVPP,casein,and gelatin[J].American Journal of Enology and Viticulture,1995,46(2):155-158.
[10]COSME F,CAPAO 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.
[11]GRANATO TM,NASI A,FiERRANTI P,et al.Fining white wine with plant proteins:effects of fining on proanthocyanidins and aroma components[J].European Food Research and Technology,2014,238(2):265-274.
[12]GONZALEZ-NEVES G,FAVRE G,GIL G.Effect of fining on the colour and pigment composition of young red wines[J].Food Chemistry,2014,157:385-392.
[13]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.
[14]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.
[15]李新榜,郭永欣.葡萄酒下胶澄清工艺技术的探讨[J].中外葡萄与葡萄酒,2003(6):48-50.
[16]SINGLETON VL,ROSSI JA.Colorimetry of total phenolicswith phosphomolybdic-phosphotungstic acid reagents[J].American Journal of Enology and Viticulture,1965,16(3):144-158.
[17]SINGLETON VL,KRAMLINGA TE.Browning of white wines and an accelerated test for browning capacity[J].American Journal of Enology and Viticulture,1976,27(4):157-160.
[18]BRADFORD MM.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.
[19]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.
[20]丁吉星,何玉云,梁艳英,等.新型嘉宝果起泡酒香气成分及特征香气分析[J].食品科学,2014(24):145-150.
[21]MARTINEZZ-LAPUENTE L,GUADALUPE Z,AYE-STAR魣N B,et al.Role of major wine constituents in the foam properties of white and rosésparkling wines[J]Food Chemistry,2015,174:330-338.
[22]ANDRES-LACUEVA C,LOPEZ-TAMAMES E,LAM-UELA-RAVENTOS RM,et al.Characteristics of sparkling base wines affecting foam behavior[J].Journal of A-gricultural and Food Chemistry,1996,44(4):989-995.
[23]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.
[24]LUKIC I,RADEKA S,GROZAJ N,et al.Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest[J].Food Chemistry,2016,196:1048-1057.
[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.
[26]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.
[27]于立志,马永昆,张龙,等.GC-O-MS法检测句容产区巨峰葡萄香气成分分析[J].食品科学,2015(8):196-200.