压榨处理对美乐葡萄汁CO2浸渍发酵特性及品质的影响
Effects of Pressing Pressure on Carbonic Maceration Fermentation Characteristics and Quality of Merlot Must
程艺超 1姜娇 2秦义 2刘延琳 2宋育阳2
作者信息
- 1. 西北农林科技大学葡萄酒学院 陕西杨凌 712100
- 2. 西北农林科技大学葡萄酒学院 陕西杨凌 712100;西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站 宁夏永宁 750104
- 折叠
摘要
在CO2浸渍法(CM)酿造中,压榨处理有利于活性物质和香气前体物质的释放,而这些物质是影响第2阶段发酵进程和最终质量的关键因素.为了研究压力对压榨处理后葡萄酒品质的影响,以美乐葡萄为原料,分别进行酒脚分离和不同压强(0.02～1.70 kPa)的压榨处理,对照自流汁分析样品的理化指标、香气物质,并做感官评价,探究不同压强下美乐葡萄汁发酵特性及其品质的变化.结果表明:施加1.09 kPa有利于控制葡萄酒中的碳/氮比值(0.43)和葡萄糖/果糖比值(0.97),降低了葡萄汁发酵缓慢或停滞的风险.积累活性物质总酚(47.52±2.97)mg/L和总花色苷(188.76±10.33)mg/L,分别提高了7.01％和0.96％.改善颜色,增强葡萄汁红色色调和饱和度.GC-MS分析和感官分析表明,自流汁具有更丰富的香气,1.09～1.70 kPa的压榨处理赋予葡萄酒爽脆的酸度和饱满的酒体,增加乙酸酯和醛类化合物等香气,增强葡萄酒中水果、香料和脂肪的味道.结论:压榨压强影响葡萄酒的成分,有望应用于优质CM葡萄酒的工业生产.
Abstract
Merlot grapes were elaborated as raw materials obtaining the separated must from the marc and the press must at different pressures(0.02～1.70 kPa).In order to improve the pressing effect and the quality of the Carbonic Maceration(CM)wine,the samples'physical and chemical parameters and aroma components were analyzed against the free-run must.The results showed the balance of C/N ratio(0.43)and the glucose/fructose ratio(0.97)in the sample applying 1.09 kPa pressing,reducing the risk of slow or stagnant fermentation;accumulating active substances concluding the total phenols of(47.52±2.97)mg/L and the total anthocyanins of(188.76±10.33)mg/L,increased by 7.01％and 0.96％,re-spectively;the color improvement and the enhancement of color parameters.The free-run must was perceived as having a fuller aroma than the press must.In addition,the pressing of 1.09-1.70 kPa gave the wine crisp acidity and intense tan-nins,increasing aromas such as acetate and aldehydes and enhancing the fruit,spice and fatty flavours in the wine.The study of pressing pressure provided a new basis for the production of high-quality CM wine,which is expected to be applied to the production of pressing wine in wineries.
关键词
美乐葡萄/CO2浸渍法/压榨压强/发酵特性/香气Key words
Merlot/carbonic maceration/pressing pressure/fermentation characteristics/aroma引用本文复制引用
基金项目
国家重点研发计划项目(2019YFD1002500)
国家现代农业产业技术体系资助项目()
国家自然科学基金项目(31501463)
出版年
2024
NETL
NSTL
万方数据