摘要
为探究不同品种混酿处理对所得葡萄酒色泽参数和挥发性香气成分的影响,本研究以赤霞珠葡萄酒为基酒,在橡木桶陈酿期间采用不同比例(10%、20%、30%、40%)美乐葡萄酒进行二元混酿,陈酿12个月后分析混酿葡萄酒的理化指标、色泽参数、酚类物质及挥发性成分含量,并结合感官量化品评法对葡萄酒感官特征进行描述分析。结果表明,美乐葡萄酒的添加可以显著降低赤霞珠葡萄酒的酒精体积分数、总酸含量和色度值;美乐占比为10%和20%混酿葡萄酒的香气物质含量较高,约为赤霞珠葡萄酒的1.22倍,美乐占比20%的葡萄酒有助于2-糠酸乙酯、苹果酸二乙酯和苯甲醇等花果香物质的生成;感官分析表明,美乐占比20%的混酿葡萄酒具有更好的口感协调性和单宁细腻度,整体评分最高。综上,20%美乐混酿对赤霞珠葡萄酒色泽、香气和感官品质改善效果最好。本研究可为混酿葡萄酒生产提供理论支持。
To investigate the chemical parameters and sensory properties of blending wine,a Cabernet Sauvignon wine was used as the base wine in blending with the Melort wine at ratios of 10%,20%,30%and 40%and aged in oka barrels for 12-month.The physical-chemical parameters,color index,phenolics components,volatile compounds,and sensory properties of aged wine were analyzed.Results showed that addition of Merlot wine greatly reduced the alcohol content,total acid content and color intensity of Cabernet Sauvignon wine.It was found that addition of 10%and 20%of blending wine had the highest aroma intensity,which was 1.22 times higher than that of Cabernet Sauvignon wine.While addition of 20%of Merlot wine contributed to the formation of ethyl 2-furoate,diethyl malate and benzyl alcohol,which might be associated with the floral and fruity aroma in blending wine.Sensory analysis showed that addition of 20%of Merlot wine had the highest points with good coordination and silky tannins.Therefore,20%of Merlot blending treatment showed the best color index,aroma substances and sensory quality in final wine,which provided a theoretical basis in wine blending.
作者
强文乐
余飞
赵晓兰
李恺安
陈建军
马腾臻
QIANG Wenle;YU Fei;ZHAO Xiaolan;LI Kaian;CHEN Jianjun;MA Tengzhen(College of Food Science and Engineering,Gansu Agricultural University/Gansu Key Laboratory of Viticulture and Enology/Research and Development Center of Wine Industry in Gansu Province,Lanzhou,Gansu 730070;Gansu Zhangye Guofeng Wine Industry Co.Ltd.,Zhangye,Gansu 734000)
出处
《核农学报》
CAS
CSCD
北大核心
2024年第4期703-714,共12页
Journal of Nuclear Agricultural Sciences
基金
甘肃省自然科学基金青年基金(20JR10RA551)
甘肃省葡萄酒产业发展专项项目(GSPTJZX-2020-4)
甘肃张掖国风葡萄酒业有限责任公司校企合作项目(XZ20180608)。
关键词
葡萄酒
混酿
酚类物质
挥发性成分
感官评价
wine
blending
phenolic substance
volatile compounds
sensory evaluation
