香柏木浸渍工艺酿造干红葡萄酒的感官质量分析

The Sensory Analysis of Dry Red Wine Fermented by Cupressus Pieces Maceration Process

研究葡萄酒发酵阶段浸渍香柏木对葡萄酒感官特征的影响,为香柏木在葡萄酒生产中的应用提供参考。以2013年9月陕西泾阳正常采摘的赤霞珠、马瑟兰葡萄为原料酿造干红葡萄酒,在发酵阶段每升葡萄酒添加10 g香柏木片浸渍,其它步骤与常规干红葡萄酒工艺相同。以相同克数橡木浸渍和空白为对照。次年3月对酒样的颜色、香气、口感特征分析。葡萄酒颜色相关指标用光谱法分析,葡萄酒的香气与口感量化指标由经培训的品评小组分析。试验结果表明:酒精发酵阶段浸渍香柏木和橡木块均可增加葡萄酒的单宁和多酚含量,加深颜色,并且香柏木处理优于橡木处理;香柏木处理给葡萄酒更多的真菌和树脂类香气,橡木处理给葡萄酒更多的烘烤和焦糖类香气,两种处理均能降低供试酒样的生青味,同时果香和花香也有所降低;在改善口感方面,香柏木处理没有效果,橡木处理可以改善口感。

To assess the feasibility of cupressus pieces in winemaking, the influence of its maceration during alcohol fermentation on wine sensory quality was evaluated in this work. In Sep. 2013, Cabernet Sauvignon and Marselan grapes were collected in Jiangyang, Shaanxi as winemaking materials. During alcohol fermentation 10 g cupressus pieces was added to each liter of wine and the maceration was carried out several days to extract functional compositions. Oak pieces maceration was conducted in the same way as the comparison, and the blank as the control. In March of next year, color related indices, aroma and taste characteristics of sample wines were analysed. Color related indices were measured by spectroscopic methods. Sensory analysis was carried out by trained panelists. The results showed that the maceration with cupressus pieces and oak pieces could both increase the content of Tannin and polyphenols, and the color intensity of treated wines, and the treatment of cupressus was better than that of oak. The two wood treatments also could decrease green, fruity and floral traits. Cupressus gave wine much more fungal and resin traits, while oak pieces offered more toast and caramel odor. For wine taste, the treatment of cupressus showed few improvement while the wine treated with oak was better than the control.