摘要
采用超高压技术对君顶酒庄赤霞珠葡萄酒进行人工催陈处理(100 MPa、300 MPa、500 MPa压力下分别处理15 min、30 min、60 min),对处理前、后葡萄酒的主要理化指标、香气成分和感官评价进行了检测分析。结果表明:葡萄酒经超高压处理后,pH值和色度略有升高,总酸、挥发酸和还原糖均有所下降,总酚含量变化不大。顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用检测分析香气成分发现,经一定条件的超高压处理后,葡萄酒中乙醇、杂醇油、酸类和醛类的含量均有不同程度的下降,苯乙醇、总酯的含量有所增加,随着压力的升高,杂环类化合物的含量增多,并生成了一些其它物质。从感官审评结果来看,在300 MPa、30 min处理条件下,葡萄酒口感和风味最佳。当处理压力达到500 MPa时,葡萄酒的口感风味变差,失去了原有的风格。
In order to explore the effect of ultra high pressure （UHP） treatment on the physicochemical index, aroma components and sensory evaluation of wine, Cabernet Sauvignon wine from Junding Chateau were subjected to UHP treatment under different pressure levels（100 MPa, 300 MPa and 500 MPa respectively for 15 min, 30 min and 60 min）. The results showed that compared with the untreated wine, pH value and chroma rise slightly, total acid, volatile acid and reducing sugar decreased, total phenol content had little change in wine by UHP, Headspace solid- phase micro-extraction and gas chromatography-mass spectrometry （GC-MS） combination testing analysis of aroma components showed that the contents of the ethanol, fusel oil, acids and aldehydes had varying degrees of decline however, phenethyl alcohol, total ester content increases in wine after certain conditions of UHP treatment. With the pressure rise, heterocyclic compounds content increased, and some other substances generated. Sensory evaluation for wine showed that the best treatment was under 300MPa with 30 min.When the pressure reached 500MPa, the taste of wine would be worse, and lost its original flavor.
出处
《中外葡萄与葡萄酒》
2014年第2期12-17,共6页
Sino-Overseas Grapevine & Wine
