山葡萄酒发酵过程中营养成分变化的研究

Research on the Changes of Nutriments in V. amurensis Wine during Fermentation Process

以山葡萄"北国蓝"果实为试材,分析山葡萄酒发酵过程中各成分的变化及差异显著性。结果表明,在山葡萄酒酿造过程中,醪液中总糖含量持续下降并趋于稳定,可滴定酸含量持续下降;总糖含量在发酵前期差异极显著,后发酵阶段无差异,可滴定酸差异显著性则与之相反;总酚、单宁含量均呈先升高后降低的趋势,总酚、单宁在整个发酵过程存在差异,但差异不显著。有机酸总量在葡萄酒发酵过程中持续降低,降低了55.67%。酒石酸与苹果酸含量明显降低,分别降低了59.53%和62.50%;柠檬酸含量低于2.00 g/L,并无明显变化;乳酸、琥珀酸和乙酸均持续升高,草酸明显降低,这四种有机酸含量均低于0.30 g/L。有机酸总量、酒石酸和苹果酸均在发酵各时期差异极显著,乳酸差异显著,乙酸、草酸差异不显著,柠檬酸、琥珀酸无差异。

The berries of Vitis amurensis Rupr. ＂Beiguo Lan＂ were used as materials, the variation of nutriments in V. amurensis wine during fermentation process and its difference were analyzed. The results showed that, during fermentation process of V. amurensis wine, the content of total sugar in mash continuously declined firstly and stabilized finally, and the content of titrable acid continued to decline. There was significant difference of total sugar in pre-fermentation, no difference in late fermentation stage; Titrable acidity was the opposite of it in significant difference. The content of total phenols and tannin increased firstly and then decreased, they had differences in the fermentation process, but the difference was not significant. Sustained reductions in total organic acids in the wine fermentation process reduced 55.67%. The content of tartaric acid and malic acid obviously decreased, finally decreased by 59.53% and 62.50%, respectively; The content of citric acid was less than 2.00 g/L, no significant change; The content of lactic acid, succinic acid, acetic acid all were continuously rise and oxalic acid significantly reduced. Besides, the contents of these four kinds of organic acid were less than 0.30 g/L. Total organic acid, tartaric acid, malic acid had highly significant difference in fermentation among each period. There was no significant difference in acetic acid and oxalic acid hut lactic acid. Citric acid and succinic had no difference.