摘要
为酿酒葡萄选择适宜的杀菌剂,保证葡萄酒质量安全,以赤霞珠葡萄为试验材料,分别将甲基硫菌灵(5mg/L)、甲霜灵(2mg/L)及嘧菌酯(5mg/L)添加到葡萄醪中,进行葡萄酒酿造,比较各处理组葡萄酒理化指标和感官质量,并测定不同酿造阶段农药含量。结果表明,3种农药均不同程度降低了葡萄酒品质,嘧菌酯显著延长了发酵时间且对葡萄酒品质影响较大,甲基硫菌灵显著降低了葡萄酒香气质量,甲霜灵对葡萄酒酿造影响较小。3种农药在酿造结束时平均减少约70%,不同阶段对农药的去除作用为酒精发酵>乳酸发酵>陈酿,固体相对极性较弱的农药有显著的吸附作用。该研究发现杀菌剂会影响葡萄酒品质,极性较弱的农药更容易去除,相关结果可为酿酒葡萄杀菌剂的使用提供一定参考。
In order to select suitable fungicides for wine grapes and ensure the quality and safety of wine,5 mg/L thiophanate methyl,2 mg/L metalaxyl and 5 mg/L azoxystrobin were added to Cabernet Sauvignon grape mash for brewing,respectively.The physical and chemical indexes and sensory quality of grape wines were compared.Whereas the residual pesticides were determined at different stages of production.The results showed that all three pesticides had negative effects on the quality of wine at various degrees.The azoxystrobin had a greater impact on the quality of wine and prolonged the fermentation time significantly,while thiophanate methyl significantly decreased the aroma quality,and metalaxyl had less impact.The three pesticides decreased by around 70%at the end of brewing.It was found that the amounts of pesticides removed at different stages of brewing were in the following order:alcohol fermentation>lactic acid fermentation>aging.Besides,pesticides with weak solid relative polarity had significant adsorption capacity.In conclusion,the fungicides affected the quality of wine,and the less polar pesticides the easier to be removed,which provides some references for fungicides application in wine grapes.
作者
邢世均
石玲
刘广娟
周烨
龚彩霞
王子荣
XING Shijun;SHI Ling;LIU Guangjuan;ZHOU Ye;GONG Caixia;WANG Zirong(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第18期189-194,共6页
Food and Fermentation Industries
基金
新疆维吾尔自治区重大科技专项项目(2017A01001)子课题新疆地产葡萄酒中农药和重金属残留控制关键技术研究(2017A01001-2-1)
关键词
葡萄酒
杀菌剂
农药残留
消减规律
感官质量
wine
fungicides
pesticide residues
subtraction law
sensory quality
