摘要
基于新疆各产区葡萄原料酿造的葡萄酒在口感上存在糖酸不平衡的问题,通过选择添加非酿酒酵母的改良方式来调节酸度.该研究以鲜食葡萄户太八号为原料酿造干红葡萄酒,通过分别添加NS-D、PL09、CT10三种不同类型的非酿酒酵母菌株与CECA酿酒酵母菌株混合发酵,以CECA酿酒酵母单独发酵为对照(CK),分析非酿酒酵母对干红葡萄酒品质的影响.结果表明,非酿酒酵母CT10处理组在酒精发酵结束时与CK组相比,酒精度、总糖、挥发酸、pH、游离SO2、总SO2含量分别下降9.84%、28.85%、51.92%、2.30%、28.55%、32.31%.还原糖、总酸含量、色度及L*、b*值分别提升3.96%、57.88%、2.49%、8.51%、9.77%.陈酿14 d时与CK组相比,总酚、单宁含量分别提升64.91%、40.03%,与对照组CK差异显著(P＜0.05).非酿酒酵母CT10处理组感官评分最高为86.70分.综上,非酿酒酵母CT10能增加葡萄酒的酸度并且增酸能力最佳,提升了酒的色泽并且改善了酒的品质.
Abstract
The wine brewed with grape from various production areas of Xinjiang has the problem of imbalanced sugar and acid in taste.Choosing to add non-Saccharomyces to regulate acidity is an improvement method.In this study,using fresh grape variety Hutai No.8 as raw material,the dry red wine was brewed by mixed-strain fermentation of three different types of non-Saccharomyces strains(NS-D,PL09,CT10)and Saccharomyces cerevisiae CECA.Using the wine brewed by S.cerevisiae CECA alone as the control(CK),the effect of non-Saccharomyces on the quality of dry red wine was analyzed.The results showed that compared with the CK group at the end of alcohol fermentation,the alcohol content,total sugar,volatile acid,pH,free SO2 and total SO2 contents in non-Saccharomyces CT10 treatment group decreased by 9.84%,28.85%,51.92%,2.30%,28.55%and 32.31%,respectively,and the reducing sugar,total acid content,chromaticity,L* and b* increased by 3.96%,57.88%,2.49%,8.51%and 9.77%,respectively.After aging 14 d,compared with the CK group,the total phenols and tannins contents increased by 64.91%and 40.03%,respectively,with significant differences(P＜0.05).The sensory score of the non-Saccharomyces CT10 treatment group was the highest,which was 86.70 points.In summary,non-Saccharomyces CT10 could increase the acidity of wine and had the optimal acid enhancing ability,enhancing the color of wine and improving its quality.
基金项目
新疆农业大学食品科学与药学学院食品科学与工程重点学科科研启动课题(XJNDSK2002)
新疆维吾尔自治区重点研发计划(2020B01005-1)
维普
万方数据