摘要
为研究添加不同比例葡萄枝条制成的堆肥施入葡萄园后对葡萄酒质量的影响。选用8 a生‘黑比诺’葡萄为试材,将100%粉碎葡萄枝条(GB)、70%粉碎葡萄枝条+30%羊粪(GM1)、50%粉碎葡萄枝条+50%羊粪(GM2)、30%粉碎葡萄枝条+70%羊粪(GM3)、100%羊粪(SM)制成的堆肥施入葡萄园,并以不添加堆肥处理(CK)作为对照。在施肥1 a后取葡萄果实酿造葡萄酒,测定葡萄和葡萄酒的基本理化指标,葡萄酒中的酚类物质、颜色及香气物质,并对葡萄酒进行感官评价。结果表明:在使用堆肥1 a后,堆肥处理显著增加了黑比诺葡萄酒的酒精度、总酚、总花色苷、总黄烷-3-醇和总类黄酮的含量,其中酒精度和可滴定酸均表现为GM3处理提高幅度最大,分别提高了16.5%和24.03%。在颜色上堆肥处理增加了黑比诺葡萄酒的颜色饱和度。对香气物质进行正交偏最小二乘判别分析,结果表明不同堆肥处理的黑比诺葡萄酒中主要的差异香气物质为异戊醇,其次是乙酸乙酯、1-丙醇和苯乙醇,且添加葡萄枝条的堆肥处理提高了黑比诺葡萄酒中乙酸乙酯、乙酸异戊酯、己酸乙酯和辛酸乙酯的含量。感官质量表明,堆肥处理的黑比诺葡萄酒的涩感、苦味和甜味强度均增强,在口感和平衡性上优于CK组。本研究为葡萄枝条废弃物的综合利用和提高葡萄酒质量提供理论依据。
In order to study the effect of applying different proportions of compost made from grape branches in the vineyard on the quality of wine,8-year-old‘Pinot Noir’grapevine was selected for this study,and compost made from 100%crushed grape branches(GB),compost made from 70%crushed grape branches+30%sheep manure(GM1),compost made from 50%crushed grape branches+50%sheep manure(GM2),compost made from 30%crushed grape branches+70%sheep manure(GM3),and 100%sheep manure(SM)were applied to the vineyard,and the no compost addition treatment(CK)was used as a control.One year after fertilization,grape berries were taken to brew wine,and the basic physicochemical indexes of grapes and wine,the phenolic substances,color,and aroma substances and sensory evaluation of wine were determined.The results showed that the composting treatment significantly increased the contents of alcohol,total phenols,total anthocyanins,total flavan-3-ols,and total flavonoids in Pinot Noir wine,with the GM3 treatment showing the greatest increase in the levels of alcohol and titratable acids,by 16.5%and 24.03%,respectively.In terms of color,the composting treatments increased the color saturation of‘Pinot Noir’wine.Orthogonal partial least squares-discriminant analysis(OPLS-DA)of aroma substances showed that the major differential aroma substances in‘Pinot Noir’wine among different composting treatments were isoamyl alcohol,followed by ethyl acetate,1-propanol,and phenylethanol,and that composting treatments with the addition of grape branches increased the levels of ethyl acetate,isoamyl acetate,ethyl caproate,and ethyl caproate in‘Pinot Noir’wine.In terms of sensory quality,the intensity of astringency,bitterness,and sweetness of‘Pinot Noir’wine was enhanced by the composting treatments,and the wine was improved in terms of taste and balance.This study provides a theoretical basis for the comprehensive utilization of grape branch waste and the improvement of wine quality.
作者
涂倩
丁维康
黄燕萍
李媛媛
刘世秋
闵旭武
郑长华
袁春龙
TU Qian;DING Weikang;HUANG Yanping;LI Yuanyuan;LIU Shiqiu;MIN Xuwu;ZHENG Changhua;YUAN Chunlong(College of Enology,Northwest A&F University,Yangling 712100,China;Moet Hennessy Chandon(Ningxia)Vineyards Co.Ltd.,Yinchuan 750100,China;Guizhou Jinzhou Agricultural Estate Development Co.Ltd.,Anlong 552400,China;Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Yongning 750104,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第5期149-157,共9页
Food Science
基金
宁夏回族自治区重大科研项目(2021BEF02016)
“十三五”国家重点研发计划重点专项(2019YFD1002500-04)。
