摘要
本试验以鲜食与酿酒兼用品种‘户太八号’与山葡萄‘北冰红’为原料,采用新工艺研发混酿起泡酒,并从基本理化指标、酚类物质、感官分析三个方面对起泡葡萄酒进行了综合评价。结果表明:不同处理起泡葡萄酒各项基本理化指标均符合国家标准要求;酚类物质含量随着不同处理的变化相应变化,酚类物质的总量相对较小,总量在307.63～472.35 mg/L浮动,酿造过程中应注意防止氧化。所酿起泡酒具有一定的涩感和较浓郁典型的香气。单品种纯汁酿造口感欠佳,评分最低为73.7与73.8。混合酿造整体较好,其中‘北冰红’与‘户太八号’葡萄按照1:3处理时感官评价得分81.5。综合以上进行质量评价,其中‘北冰红’与‘户太八号’葡萄按照1:3处理时,起泡葡萄酒质量表现最优。
Sparkling wine was developed by the table grape of‘Hutai 8’and vitis amurensis of‘Beibinghong’through the new technology.A comprehensive evaluation of sparkling wine was established by using the basic physicochemical index,phenolic compounds and sensory characteristics.The results showed that the basic physiochemical composition of the sparkling wine processed under different conditions met the requirements of national standards.The phenolic compounds content changed with the change of different disposed conditions,and the total content was relatively low,and the total amount was 307.63-472.35 mg/L.In addition,anti-oxidation was necessary during the brewing process.The sparkling wine was astringent and the aroma was full-bodied.Single-bred juice tasted poorly,with the lowest scores of 73.7and 73.8.However,mixed fermentation was better overall,among them,the ratio of‘Beibinghong’and‘Huatai 8’was 1:53 when the sensory evaluation score was 81.5.Based on the above quality evaluation,the quality of sparkling wine was the best when‘Beibinghong’and‘Huatai 8’grapes were treated according to 1:3.
作者
崔长伟
李洋
李雅善
南立军
李雪玲
王华
CuI Changwei;LI Yang;LI Yashan;NAN Lijun;LI xueling;WANG Hua(College of Enology,Northwest A&F university,Yangling 712100,China;Department of Chemistry and Life Science,Chuxiong Normal university,Chuxiong 675000,China)
出处
《中外葡萄与葡萄酒》
2019年第1期6-11,共6页
Sino-Overseas Grapevine & Wine
基金
学术后备人才资助项目(XJRC1601)
云南省教育厅科研基金重大专项(ZD2015016)
云南省应用基础研究计划青年项目(2016FD088)
楚雄师范学院校级学术骨干培养资助项目(XJGG1603)
楚雄师范学院优势特色学科建设项目"生物学"(05YJJSXK03)
云南省"十二五"学位授权建设学科"生物学"
关键词
户太八号
北冰红
起泡酒
基本理化
酚类物质
品尝
Hutai 8
Beibinghong
sparkling wine
physicochemical index
phenolic compounds
sensory
