冰葡萄酒原料威代尔后熟过程中质量指标变化研究

Study on change of quality index in the process of post-ripening of ice wine grape

本文以贺兰山东麓产区森淼兰月谷酒庄威代尔葡萄(Vidal)为研究对象,通过测定其后熟(延迟60 d)过程中果实理化指标(百粒重、百粒体积、出汁率、p H值、还原糖、总酸)的变化以及对其葡萄汁感官质量(颜色、香气)的品评,研究冰葡萄酒原料的理化及感官指标的变化规律,为适时采收提供依据。结果表明:随着原料的后熟,葡萄果粒颜色由绿变黄再变为红棕色,果实香气表现更加复杂;还原糖、p H值呈现上升趋势,百粒重、百粒体积、出汁率、总酸呈现下降趋势。因此,在贺兰山东麓产区的气候条件下,延迟60 d采收可以达到生产优质冰葡萄酒的要求。

Vidal grape from Chateau Senmiao Moon Valley in the eastern foot of Helan mountain was studied.By measuring the changes of fruit physical and chemical indexes(100berries weight,100berries volume,juice yield,pH,reducing sugar,total acid)and sensory quality(color and aroma)of grape juice during ripening period,to explore the changes regulation of these indexes,and provide the basis for timely harvesting.The results showed that with the ripening of raw materials,the color of grape skin changed from green to yellow and then to reddish brown,and the aroma of fruit was more complicated.The reducing sugar and pH value showed an increasing trend,100berries weight,100berries volume,juice yield and total acid showed a downward trend.Delaying harvest for60days,the climatic conditions of the eastern foot of Helan mountain could produce the high quality ice wine.