摘要
为明确谷胱甘肽酵母衍生物制剂对干白葡萄酒品质的提升效应,优化酿酒工艺,以‘维欧尼’葡萄为试材,分别向葡萄汁中添加3种不同含量谷胱甘肽的酵母衍生物制剂,以添加SO_2为对照。陈酿4个月后测定葡萄酒基本理化指标、褐变指数、CIELab参数、香气成分、抗氧化性(ABTS·清除率、DPPH·清除率和总还原力),并进行感官评价。结果显示:富含谷胱甘肽的酵母衍生制剂均能够显著增加葡萄酒中酯类与萜烯类物质含量,显著提升干白葡萄酒香气品质,但对干白葡萄酒颜色褐变未表现出抑制效果;添加10%谷胱甘肽的酵母抽取物制剂和2%谷胱甘肽的非活性干酵母制剂能够使干白葡萄酒褐变程度增加,酒体亮度降低,黄色色调增加,绿色色调减弱;添加了3种谷胱甘肽酵母衍生制剂的酒样其抗氧化性低于SO_2处理酒样。
This study aimed to research the influences of glutathione-enriched inactive dry yeast preparations on the quality of white wine and optimize the traditional winemaking craft. Three kinds of inactive dry yeast preparations with different levels of glutathione were added to juice and compared against that with SO2 treatment. The basic physiochemical indicators, browning index, CIELab parameters, aroma composition, antioxidant properties(ABTS· scavenging capacity, DPPH· scavenging capacity, and total reducing power) were investigated, and the sensory quality of wine was also evaluated. The results showed that glutathione-enriched inactive dry yeast preparations could significantly increase the contents of esters and terpenes, as well as the aroma of dry white wine. However, they did not show any inhibitory effects on the browning of white wine. Both 10% glutathione yeast extract and 2% glutathione inactive dry yeast preparation increased the browning level of white wine. Additionally, they decreased the brightness of wine, increased the yellow hue and weakened the green hue. The wine samples treated with glutathione enriched inactive dry yeast preparations had less antioxidant properties than samples treated with SO2.
作者
齐转宁
许引虎
安长红
彭宝林
王婧
QI Zhuanning;XU Yinhu;AN Changhong;PENG Baolin;WANG Jing(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;National Yeast Technology Research Center,Yichang 443003,China;Gansu Key Laboratory of Viticulture and Enology,Lanzhou 730070,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第7期157-164,共8页
Food and Fermentation Industries
基金
甘肃省商务厅2017年葡萄酒产业发展项目(2017-1-09)
关键词
'维欧尼’葡萄酒
谷胱甘肽
酵母制剂
颜色特征
香气成分
viognier white wine
glutathione
yeast preparation
color characteristics
aroma components
