摘要
主要研究不同冷冻浓缩度对和田红葡萄汁发酵酒的常规理化指标、生物活性指标的影响,并结合感官评价研究最佳浓缩度。以可溶性固形物值为浓缩度,对经冷冻浓缩处理浓缩度为27%、31%、35%、39%、43%的和田红葡萄汁为原料发酵为不同浓缩度和田红葡萄酒,以未经冷冻浓缩处理的和田红葡萄酒为对照进行分析。结果表明:浓缩度为31%的葡萄酒总酚、单宁、黄酮含量分别为0.74、0.84、1.10 g/L,且增幅最大,较浓缩度27%时分别提高了18.78%、16.86%和20.08%。综合感官评分为4.56,酒体较平衡、协调性较好,整体品质较高。因此利用冷冻浓缩的葡萄汁发酵,可以明显提高葡萄酒品质。
In this experiment,the effects of different frozen concentration and Hetianhong grape juice on the conventional physical and chemical indexes and bioactivity indexes of fermented wine were researched,and the best concentration of sensory evaluation was studied. The results showed that the concentration of soluble solids was 27 %,31 %,35 %,39 % and 43 %,and the Hetianhong grape juice was used as raw material for different enrichment and field red wine. Frozen concentrated Hetianhong wine was used as a control for analysis. The results showed that the contents of total phenolics,tannins and flavonoids were 0.74,0.84,1.10 g/L,respectively,and the maximum increase was 18.78 %,16.86 % and 20.08 % respectively. Comprehensive sensory score of4.56,the wine is better coordination,the overall quality was higher,the wine was more balanced. So the use of frozen concentrated grape juice fermentation of wine,could significantly improve the quality of wine.
出处
《食品研究与开发》
CAS
北大核心
2017年第23期82-87,共6页
Food Research and Development
基金
国家科技支撑计划项目(2015BAD29B04)
关键词
冷冻浓缩
和田红葡萄酒
感官评价
freeze concentration
Hetianhong wine
sensory evaluation
