摘要
【目的】探讨不同工艺酿造"媚丽"葡萄酒的氧化稳定性,为"媚丽"葡萄的进一步开发应用及推广提供参考依据。【方法】采用不同工艺酿造媚丽干红、媚丽桃红和媚丽汽酒,以梅鹿辄干红为对照,在恒温鼓风干燥箱((50±1)℃)中进行加速氧化,研究不同工艺所酿"媚丽"葡萄酒的氧化褐变动力学。【结果】在媚丽葡萄酒加速氧化的30d中,7d后的氧化褐变(A420nm)符合一元二次方程模型,初始褐变速率k的变化为2.4×10-3～29.0×10-3d-1;加速氧化30d前后,主要测定指标变化量的相关分析显示,游离SO2含量变化量与氧化还原电位变化量之间呈显著负相关(R=-0.89,P<0.05),与褐变程度变化量呈极显著负相关(R=-0.98,P<0.01);基本理化指标变化的分析表明,葡萄酒的品质在氧化褐变后均有不同程度降低,其中以媚丽汽酒的变化最小。【结论】不同工艺酿造的媚丽葡萄酒中,其氧化稳定性由大到小依次为:媚丽汽酒>媚丽桃红>媚丽干红。
【Objective】 The study was to explore oxidation stability of ＂Meili＂ wines brewed by different crafts,which would provide helpful information for the promotion,development and application of ＂Meili＂ grape in future.【Method】 Employing the thermostatic air-blower-driven drying closet（（50±1） ℃） to accelerate the oxidation test,the kinetics of oxidative browning in ＂Meili＂ red wines,＂Meili＂ rose wines and ＂Meili＂ sparkling wines was studied using Merlot red wines as the control.【Result】 Over a period of 30 days＇ accelerated oxidation,the browning degrees（A420 nm） of ＂Meili＂ wines generally tended to obey quadratic equation model from the 7th day of the treatment,and the initial browning rates（k） of ＂Meili＂ wines varied from 2.4×10-3 to 29.0×10-3 d-1.The correlation analysis of the main parameters studied before and after 30 days showed that there was a significantly negative correlation（R=-0.89,P0.05） between the variation of free sulfur dioxide and redox potential variation,and a markedly negative correlation（R=-0.98,P0.01） between free sulfur dioxide and browning degree.The changes of basic indexes showed that the quality of wines was reduced after oxidation,and ＂Meili＂ sparkling winse had the minimum changes.【Conclusion】 Among different ＂Meili＂ wines,the oxidation stability changed as follows：＂Meili＂ sparkling wines＂Meili＂ rose wines＂Meili＂ red wines.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2012年第12期164-170,共7页
Journal of Northwest A&F University(Natural Science Edition)
基金
农副产品深加工技术示范项目(2008XH4-2)
