葡萄含糖量对蛇龙珠葡萄酒品质的影响

Effect of the sugar content in grape on the sensory characteristics of Cabernet Gernischet wine

选取蛇龙珠葡萄为研究对象,对葡萄初始含糖量与蛇龙珠葡萄酒品质的关系进行研究。结果表明,随着初始含糖量的增加,葡萄酒中的总酚含量呈上升趋势,这有利于增加红葡萄酒的色泽及感官质量。初始含糖量增加,多数醇类和酯类成分的检出量也有所增加,主要包括2-甲基-1-丙醇、3-甲基-1-丁醇、2-甲基-1-丁醇、2,3-丁二醇、乙酸乙酯和丁二酸单乙酯。上述醇类和酯类均具有各自独特的感官特征,其含量的适量增加有利于提升葡萄酒的口感质量。葡萄原料糖分含量高时,葡萄酒口感圆润、醇厚,酒体丰满,结构感也比较强。综上所述,葡萄初始含糖量对葡萄酒品质具有极其重要的影响。酿造优质蛇龙珠干红葡萄酒时,应选择初始含糖量高的葡萄原料。

Cabernet Gemischet grape was selected as the object of study. The relationship between the initial sugar content in grape and the sensory characteristics of wine was examined. The results showed that, with the increase of initial sugarcontent, total phenol content in wine showed ascendant trend which may be advantageous to the color and sensory quality of wine. At the same time, the detectable quantity of alcohols and esters including 2-methyl-l-Propanol, 3-methyl-l-Butanol, 2-methyl-l-Butanol, 2, 3-butanediol, ethyl acetate and monoethyl succinate would also increase as the initial sugar content rise. Alcohols and esters had their own unique sensory characteristics. The proper increase of alcohols and esters would contribute to the sensory characteristic of wine. The initial sugar content plays an important role in wine making. The high initial sugar content of graoe raw material should be choosed for making Cabernet Gernishet drv red wine