果胶酶对红葡萄酒主要成分的影响

Effects of Pectase on Main Compositions of Red Grape Wine

以赤霞珠和蛇龙珠葡萄为原料,在葡萄破碎除梗后加入不同浓度的葡萄酒专用果胶酶,分析其对葡萄汁成分、葡萄酒发酵参数及原酒主要成分的影响。结果表明,加入果胶酶对葡萄汁的糖酸含量几乎无影响,但可降低汁液的粘度,利于色素的溶出,颜色较深;加入果胶酶的样品比未加果胶酶的样品发酵剧烈迅速,可降低挥发酸的生成量;可使原酒干浸出物含量和总酚含量增加,提高葡萄酒质量;残糖略有上升,但均在4g/L以下,不影响葡萄酒质量。

Cabernet sauvignon grape and Cabernet Blank grape were used as raw materials. After breaking and stem removal of grape fruit, pectase of different concentration was added into grape juice to analyze its effects on grape juice compositions, fermenting parameters of grape wine, and the main compositions of original grape wine. The analytic results suggested that the addition of pectase had almost no effects on sugar content and acid content of grape juice but its addition could decrease the viscosity of grape juice （helpful for coloring substance leaching）, drastic and rapid fermentation occurred in samples with adding pectase by contrast with samples without adding pectase, its addition could reduce the formation of volatile acids and increase dry extracts content and total phenol content in original grape wine, and its addition could improve grape wine quality with slight increase in residual sugar content （below 4 g/L with no adverse effects on wine quality）.（Tran. by YUE Yang）