CO_2浸渍法酿造野生毛葡萄酒及其杂交种NW196葡萄酒的研究
摘要
野生毛葡萄及其杂交种NW196葡萄是我国特有的葡萄品种，其浆果营养价值丰富，但总酸、单宁和色素含量都很高，用传统工艺酿造的干红葡萄酒酒体味感粗糙、酸味明显，葡萄酒品质较差。本试验以广西都安地区的野生毛葡萄及其杂交种NW196葡萄为试材，研究CO_2浸渍工艺对其葡萄酒质量的影响，以期探索改善野生毛葡萄酒及其杂交种葡萄酒质量的道路，为我国特色葡萄酒产业的发展提供新的思路和理论依据。试验内容包括：NW196葡萄果实成熟过程中糖酸量的变化，野生毛葡萄及NW196葡萄成熟果实质量分析以及CO_2浸渍工艺对其所酿酒质量的影响。
本研究主要获得如下结果：
1. CO_2浸渍工艺能够明显降低葡萄酒中总酸的含量，尤其在进行苹果酸乳酸发酵后总酸含量下降幅度更大。对于干红毛葡萄酒，CO_2浸渍酒中总酸含量较传统酒降低了13.58%；对于NW196干红葡萄酒，CO_2浸渍酒总酸较传统酒降低了12.94%，而CO_2浸渍+苹果酸乳酸发酵酒样的总酸含量较传统+苹果酸乳酸发酵酒样降低了21.11%。此外，CO_2浸渍使葡萄酒pH值升高，从而有利于苹果酸乳酸发酵的启动。
2. CO_2浸渍工艺可以显著降低葡萄酒中单宁、总酚、总花色素和单体酚含量以及色度的大小。酚类物质的减少，降低了酒的苦涩感，使之口味柔和、色泽鲜艳，改善了葡萄酒的口感和外观质量。另外，花翠素3-O-葡萄糖苷和花青素3-O-葡萄糖苷是干红毛葡萄酒中最主要的花色苷，而花青素3-O-葡萄糖苷是NW196干红葡萄酒中最主要的花色苷，CO_2浸渍处理能够降低多数花色苷的相对百分含量。
3. CO_2浸渍工艺改善了葡萄酒的香气质量。对于干红毛葡萄酒，CO_2浸渍处理使酒中酸类物质的含量发生轻微下降，但其他物质如醇类、酯类和酚类等的含量以及香气物质的总含量都表现出不同程度的上升；对于NW196干红葡萄酒，CO_2浸渍处理丰富了醇类物质的种类，增加了酯类、酸类、酚类和其他香气物质的含量，使酒样香气更加浓郁复杂。
4.感官分析结果表明，对于干红毛葡萄酒，传统酒中烧烤味、烟熏味和泥土味比较突出，而CO_2浸渍酒中烟熏、蜂蜜和泡椒味比较明显；对于NW196干红葡萄酒，传统酒中焦糖和胡椒味比较明显，传统+苹果酸乳酸发酵酒主要以青椒味为主，CO_2浸渍酒中蜂蜜味比较突出，而CO_2浸渍+苹果酸乳酸发酵酒中烤面包和榛子味比较明显。
Wild Vitis quinquangularis and its hybrid NW196were Chinese unique grape varietieswhich were rich in nutritional value, but contents of total acid, tannin and anthocyanins of thetwo varieties were so high that dry red wines made by traditonal technology were rough andacerb, and wine quality was relatively bad. The experiment was conducted with wild Vitisquinquangularis and its hybrid NW196which grew in Du’an aera (Guangxi province), andeffects of carbonic maceration on their wine quality were studied so as to explore the road toimprove the quality of wild Vitis quinquangularis wine and its hybrid wine, which wouldprovide a new idea and scientific basis for the development of wine industry with Chinesecharacteristics. The main contents were: changes of contents of sugar and acid during thematuration of NW196, analysis of ripe grape quality of wild Vitis quinquangularis andNW196and the effects of carbonic maceration on their wine quality.
The main conclusions were as follows:
1. Carbonic maceration lowered total acid content significantly, especially withconducting malolactic fermentation. For Vitis quinquangularis dry red wine, total acidcontent of carbonic maceration wine decreased by13.58%than tradional wine; for NW196dry red wine, total acid content of carbonic maceration wine declined by12.94%thantradional wine, and that of carbonic maceration wine with malolactic fermentationdecreased by21.11%than traditional wine with malolactic fermentation. Besides, carbonicmaceration increased pH values of wines, which contributed to starting malolacticfermentation.
2. Carbonic maceration reduced the contents of tannin, total phenols, total anthocyaninsand individual phenols and lowered colour density of wines, which made wines havesmoother and harmonious taste and satisfaying coulour, and improved wines’ taste andappearance quality. Besides, Dp3-O-Glu and Cy3-O-Glu were primary anthocyanins of Vitisquinquangularis dry red wine and Cy3-O-Glu was primary anthocyanin of NW196dry redwine. Carbonic maceration could lower relative contents of most anthocyanins.
3. Carbonic maceration improved aroma quality of wines. For Vitis quinquangularis dryred wine, contents of acids decreased slightly in carbonic maceration wine, while contents of other compounds such as alcohols, esters and phenols, and total content of aroma compoundsincreased in varying degrees; for NW196dry red wine, carbonic maceration increased kindsof alcohols and contents of esters, acids, phenols and other compounds, making aroma ofwines more fragrant and complex.
4. Through aroma sensory characteristics analysis, toasty, smoked and soil flavor weredistinct in traditional wine, while smoked flavor, honey and pickled pepper were marked incarbonic maceration wine for Vitis quinquangularis dry red wine; for NW196dry red wine,carame and pepper were distinct in traditional wine, green pepper was principle aroma intraditional+malolactic fermentation wine, while honey was marked in carbonic macerationwine and baking bread and hazelnut were significant in carbonic maceration+malolacticfermentation wine.
本研究主要获得如下结果：
1. CO_2浸渍工艺能够明显降低葡萄酒中总酸的含量，尤其在进行苹果酸乳酸发酵后总酸含量下降幅度更大。对于干红毛葡萄酒，CO_2浸渍酒中总酸含量较传统酒降低了13.58%；对于NW196干红葡萄酒，CO_2浸渍酒总酸较传统酒降低了12.94%，而CO_2浸渍+苹果酸乳酸发酵酒样的总酸含量较传统+苹果酸乳酸发酵酒样降低了21.11%。此外，CO_2浸渍使葡萄酒pH值升高，从而有利于苹果酸乳酸发酵的启动。
2. CO_2浸渍工艺可以显著降低葡萄酒中单宁、总酚、总花色素和单体酚含量以及色度的大小。酚类物质的减少，降低了酒的苦涩感，使之口味柔和、色泽鲜艳，改善了葡萄酒的口感和外观质量。另外，花翠素3-O-葡萄糖苷和花青素3-O-葡萄糖苷是干红毛葡萄酒中最主要的花色苷，而花青素3-O-葡萄糖苷是NW196干红葡萄酒中最主要的花色苷，CO_2浸渍处理能够降低多数花色苷的相对百分含量。
3. CO_2浸渍工艺改善了葡萄酒的香气质量。对于干红毛葡萄酒，CO_2浸渍处理使酒中酸类物质的含量发生轻微下降，但其他物质如醇类、酯类和酚类等的含量以及香气物质的总含量都表现出不同程度的上升；对于NW196干红葡萄酒，CO_2浸渍处理丰富了醇类物质的种类，增加了酯类、酸类、酚类和其他香气物质的含量，使酒样香气更加浓郁复杂。
4.感官分析结果表明，对于干红毛葡萄酒，传统酒中烧烤味、烟熏味和泥土味比较突出，而CO_2浸渍酒中烟熏、蜂蜜和泡椒味比较明显；对于NW196干红葡萄酒，传统酒中焦糖和胡椒味比较明显，传统+苹果酸乳酸发酵酒主要以青椒味为主，CO_2浸渍酒中蜂蜜味比较突出，而CO_2浸渍+苹果酸乳酸发酵酒中烤面包和榛子味比较明显。
Wild Vitis quinquangularis and its hybrid NW196were Chinese unique grape varietieswhich were rich in nutritional value, but contents of total acid, tannin and anthocyanins of thetwo varieties were so high that dry red wines made by traditonal technology were rough andacerb, and wine quality was relatively bad. The experiment was conducted with wild Vitisquinquangularis and its hybrid NW196which grew in Du’an aera (Guangxi province), andeffects of carbonic maceration on their wine quality were studied so as to explore the road toimprove the quality of wild Vitis quinquangularis wine and its hybrid wine, which wouldprovide a new idea and scientific basis for the development of wine industry with Chinesecharacteristics. The main contents were: changes of contents of sugar and acid during thematuration of NW196, analysis of ripe grape quality of wild Vitis quinquangularis andNW196and the effects of carbonic maceration on their wine quality.
The main conclusions were as follows:
1. Carbonic maceration lowered total acid content significantly, especially withconducting malolactic fermentation. For Vitis quinquangularis dry red wine, total acidcontent of carbonic maceration wine decreased by13.58%than tradional wine; for NW196dry red wine, total acid content of carbonic maceration wine declined by12.94%thantradional wine, and that of carbonic maceration wine with malolactic fermentationdecreased by21.11%than traditional wine with malolactic fermentation. Besides, carbonicmaceration increased pH values of wines, which contributed to starting malolacticfermentation.
2. Carbonic maceration reduced the contents of tannin, total phenols, total anthocyaninsand individual phenols and lowered colour density of wines, which made wines havesmoother and harmonious taste and satisfaying coulour, and improved wines’ taste andappearance quality. Besides, Dp3-O-Glu and Cy3-O-Glu were primary anthocyanins of Vitisquinquangularis dry red wine and Cy3-O-Glu was primary anthocyanin of NW196dry redwine. Carbonic maceration could lower relative contents of most anthocyanins.
3. Carbonic maceration improved aroma quality of wines. For Vitis quinquangularis dryred wine, contents of acids decreased slightly in carbonic maceration wine, while contents of other compounds such as alcohols, esters and phenols, and total content of aroma compoundsincreased in varying degrees; for NW196dry red wine, carbonic maceration increased kindsof alcohols and contents of esters, acids, phenols and other compounds, making aroma ofwines more fragrant and complex.
4. Through aroma sensory characteristics analysis, toasty, smoked and soil flavor weredistinct in traditional wine, while smoked flavor, honey and pickled pepper were marked incarbonic maceration wine for Vitis quinquangularis dry red wine; for NW196dry red wine,carame and pepper were distinct in traditional wine, green pepper was principle aroma intraditional+malolactic fermentation wine, while honey was marked in carbonic macerationwine and baking bread and hazelnut were significant in carbonic maceration+malolacticfermentation wine.
引文
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