果胶酶处理对蓝莓半甜红酒风味成分影响的研究

Effects of Pectinase Addition on the Flavoring Components of Blueberry Semi-sweet Red Wine

研究了不同浓度果胶酶对蓝莓半甜红酒风味成分的影响,以日本蓝莓半甜红酒作对照,测定其添加果胶酶处理后各指标的变化。结果表明,添加果胶酶处理后蓝莓半甜红酒的总酸、甲醇、杂醇油比未添加果胶酶时的6.5272 g/L、850.19 mg/L、437.18 mg/L分别提升到7.158 g/L、2384.92 mg/L、566.58 mg/L;酒精度、色度值以及单宁、甲醇含量均随着果胶酶浓度的增高而增高;甲醇、花色苷、杂醇油均明显高于日本蓝莓半甜红酒,其中,花色苷均量200 mg/L,明显高于日本的(26.2 mg/L);色调、单宁、总酚低于日本蓝莓半甜红酒;DPPH自由基清除率略高于未添加果胶酶半甜蓝莓红酒和日本半甜蓝莓红酒;酒体澄清透明有光泽,香气浓郁,明显优于未添加果胶酶的蓝莓半甜红酒和日本半甜蓝莓红酒。

The effects of the addition of pectinase of different concentration on the flavoring components of blueberry semi-sweet red wine were investigated with Japanese blueberry semi-sweet red wine used as the contrast. The results suggested that, after pectinase addition, the content of total acids, methanol, fusel oil increased from 6.5272 g/L, 850.19 mg/L and 437.18 mg/L to 7.158 g/L, 2384.92 mg/L and 566.58 mg/L respec- tively; alcoholicity, colority, tannin content and methanol content in red wine increased with the addition ofpectinase of higher concentration; the content of methanol, anthocyanins and fusel oil was evidently higher than that in Japanese red wine （the content of anthocyanins was 200 mg/L, however, its content in Japanese red wine was only 26.2 mg/L）; color tone, tannin content, and total phenol content were lower than those in Japanese red wine; DPPH free radical scavenging rate was a little higher than that of red wine without pectinase addition and Japanese red wine; and wine body was transparent and clear with strong aroma, evidently better than red wine without pectinase addition and Japanese red wine.