发酵过程中添加酵母助剂对葡萄酒感官品质的影响

The Influence of Fermentation Promoter on the Sensory Quality of Wine during Fermentation

感官品质是评价葡萄酒品质好坏的重要指标,其包括色泽、香气和滋味等。采用仪器分析方法检测葡萄酒的芳香成分、总酚和色度等指标,结合感官评价结果确定添加酵母助剂(主要为铵盐和维生素B1)对酒感官品质的影响。感官品评结果表明,添加酵母助剂改善了葡萄酒的感官品质。仪器分析结果表明,添加酵母助剂后,葡萄酒中的总酚含量为2 537.88 mg/L,提高了12.98%;改善了葡萄酒的色度,色度值由9.96提高至11.08;提高了酯类物质的含量,增加了葡萄酒的青草味、花香和果香;氨基甲酸乙酯的含量升高至8.64μg/L,虽有增加,但仍在限量范围内。

Sensory quality which include colour, lustre, aroma and taste, to a great extent, represents the quality of wine. In this study, the aromatic profile, total phenol and chromaticity were detected by instrumental analysis, and the influence of fermentation promoter on the quality of wine was determined. According to sensory evaluation, the addition of fermentation promotor improved the sensory quality of the observed wine. It turned out that with the addition of fermentation promotor, the concentration of total phenol was 2 537.88 mg/L, Increased by 12.98%; chromaticity was improved, from 9.96 up to 11.08; and fruity aroma was enhanced as the increase of eaters. Although Ethyl Carbamate was increased to 8.64 μg/L, it was still in the secure range.