摘要
目的:通过不同低温处理赤霞珠葡萄,研究果皮内主要功能性物质如香气成分及单体酚的溶出程度,旨在探究提高葡萄酒品质的低温处理方案。方法:对葡萄果粒分别进行4、-8、-20℃和-32℃低温处理,16℃为对照组,采用气相色谱-质谱和高效液相色谱对葡萄皮和葡萄汁处理前后的香气成分和单体酚含量进行分析。结果:赤霞珠葡萄果皮和果肉中检测出共有香气成分34种,-8、-20℃和-32℃能够在不同程度上增加葡萄汁中香气总量及酯类、醇类、酸类含量,减小其在葡萄皮中的含量;4℃处理不能增加葡萄汁中的香气成分,反而能使葡萄皮中香气成分增加;共检测出18种单体酚,低温及冷冻处理能在不同程度上减少果皮中单体酚类物质含量,增加葡萄汁中的含量,但是温度与作用效果之间没有明显的变化趋势。结论:低温冷冻处理能够增加酯类、酸类和醇类等香气成分及多种酚类物质在葡萄汁中的含量,降低葡萄皮中的含量。
Purpose:The effects of cryogenic treatment on volatile compounds and monomeric phenols in Cabernet Sauvignon grape skins and musts were investigated to ascertain the optimum temperature for wine quality improvement.Methods:Cabernet Sauvignon grapes were treated at temperatures of16(control),4,-8,-20and-32℃,respectively.Then the aroma compounds and monomeric phenols were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS)and high performance liquid chromatography(HPLC).Results:Thirty-four aroma compounds were detected simultaneously in both grape skins and musts.The contents of esters,organic acid and alcohols were significantly increased in musts but were reduced in grape skins after exposure to-8,-20and-32℃.Treatment at4℃led to increased contents of aroma compounds in grape skins rather than in musts.A total of18monophenols were detected.After cold and freezing treatments,monophenol contents were decreased in grape skins and increased in musts,but the effect was not significantly correlated with temperature.Conclusions:Cryogenic treatments increased the contents of esters,organic acids,alcohols and monomeric phenols in grape must,but had in the opposite effects on skins.
作者
唐国冬
廖欣怡
郑雅轩
陶永胜
杨继红
TANG Guodong;LIAO Xinyi;ZHENG Yaxuan;TAO Yongsheng;YANG Jihong(College of Enology, Northwest A&F University, Yangling 712100, China;Viti-Viniculture Experiment Station (Heyang), Northwest A&F University, Heyang 715300, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第20期48-54,共7页
Food Science
基金
国家自然科学基金面上项目(31371724)
陕西省农业科技创新与攻关项目(2015NY019)
关键词
低温处理
葡萄汁
葡萄果皮
香气
单体酚
cryogenic treatment
grape must
grape skins
aroma
monophenols
