摘要
该试验以酿酒葡萄马瑟兰为原料,研究在葡萄酒发酵中期不同烘烤度和添加量的橡木片对葡萄酒品质的影响,通过检测酒样理化指标、酚类物质及CIELab颜色参数确定最佳处理。结果表明,橡木片烘烤度的增加对葡萄酒中酚类物质含量以及颜色优化有积极作用,而无烘烤度的橡木片对花色苷含量无积极影响,随橡木片添加量的增加有类似作用,且对颜色影响大于烘烤度的变化,其中添加2 g/L中度烘烤橡木片效果最佳,酒样的单宁、总酚、总花色苷含量分别提高38.60%、10.60%、10.28%;a^(*)值、b^(*)值分别提升12.02%、67.90%。
Using wine grape Marselan as raw material,the effects of different toasting degrees and addition of oak chips on the quality of wine during the middle stage of wine fermentation were studied,and the optimal treatment was determined by testing the physical and chemical indicators,phenols and CIELab color parameters of wine samples.The results showed that the increase of oak chip toasting degree had a positive effect on the phenols contents and color optimization of wine,while the oak chip without toasting degree had no positive effect on the anthocyanin content,and it had similar effect with the increase of oak chip addition.And the effect on the color was greater than the change in the toasting degree.Among them,adding 2 g/L moderately roasted oak chips had the optimal effect.The contents of tannin,total phenols and total anthocyanins of the wine sample increased by 38.60%,10.60%,and 10.28%,respectively,and the values of a*and b*value increased by 12.02%and 67.90%,respectively.
作者
刘晓燕
杜展成
张小月
单志强
蔡军社
李学文
LIU Xiaoyan;DU Zhancheng;ZHANG Xiaoyue;SHAN Zhiqiang;CAI Junshe;LI Xuewen(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Uygur AutonomousRegion Grape and Fruit Research Institute,Turpan 838200,China;Xinjiang Aroma Wine Co.,Ltd.,Heshuo 841200,China)
出处
《中国酿造》
CAS
北大核心
2021年第9期122-127,共6页
China Brewing
基金
自治区重点研发项目(2020B01005-1)。
关键词
马瑟兰葡萄
橡木片
干红葡萄酒
理化指标
酚类物质
颜色
Marselan grapes
oak chips
dry red wine
physical and chemical indicator
phenols
colour
