复合抑菌剂对贵人香冰白葡萄酒酵母、蛋白质及香气成分的影响

Effect of composite bacteriostatic agent on the wine yeast,protein and aroma components in Italian Riesling ice wine

【目的】寻找在冰酒贮藏过程中能够部分替代SO2并且保持生物和蛋白稳定性的物质.【方法】建立山梨酸钾-SO2-杨梅酮组合抑菌体系,对冰酒基酒进行了抑菌体系的响应面工艺优化,优化结果进行验证试验,并用气相色谱质谱联用仪(Gas Chromatography-Mass Spectrometry,GC-MS)分析冰酒香气物质.【结果】最佳抑菌体系组成为:山梨酸钾169.5mg/L、SO2169.5mg/L、杨梅酮0.68g/L,验证试验稳定性S平均为0.91.通过香气分析可知优化后冰酒酯类成分从146.62mg/L增加到152.65mg/L,醇类物质从405.66mg/L减少到396.19mg/L,花香果香浓郁,与对照组香气成分含量接近,结构稳定,没有不良的风味产生.【结论】中山梨酸钾-SO2-杨梅酮组合体系可以稳定冰酒贮藏过程中的酵母和蛋白质,保持冰酒香气,为降低葡萄酒中SO2使用量提供了科学依据.

【Objective】To find the material to replace SO2 in the process of ice wine storage and keep biological and protein stability.【Method】The combination antibacterial system of potassium sorbate-SO2-myricetin was established and the optimized antibacterial system of the ice wine was optimized by response surface,the result was validated by fermentation.The aroma substances of ice wine were analyzed by Gas Chromatography-Mass Spectrometry（GC-MS）.【Result】The optimum antibacterial system composition was：potassium sorbate 169.5 mg/L,SO2169.5 mg/L,myricetin 0.68 g/L,and the stability of the test was0.91.Aroma analysis showed that the esters content of ice wine optimized increased from 146.62 to 152.65 mg/L,and the alcohol content decreased from 405.66 to 396.19 mg/L.Floral and fruity fragrance was very rich and the aroma component content was close to that in the control,the structure was stable and without bad flavor.【Conclusion】The potassium sorbate-SO2-myricetin combination system can stabilize wine yeast and protein during ice wine storage and keep its aroma,which provides the theoretical basis for reducing the SO2 amount in wine.