暂时性感官支配结合时间强度评价法在降酸山葡萄酒中的应用

Application of TDS combined with TI sensory evaluation method in acid-reducing mountain wine

利用暂时性感官支配分析(temporal dominance of sensation,TDS)法结合时间-强度(time-intensity,TI)法评价降酸前后的山葡萄酒酸味强度变化及酸感变化。结果表明:利用TI法评价,降酸后山葡萄酒酸味强度较低,且在TI法评价的60 s过程中,降酸前后山葡萄酒酸味强度均呈降低趋势。利用TDS法评价,随品尝时间的增加,降酸前山葡萄酒中优势酸感均为刺激性,其优势率呈降低趋势,其他酸感被遮蔽,口感缺乏协调性;降酸后山葡萄酒酸感中柔和性优势率先增加后降低,清爽性优势率先增加后降低,然后基本保持不变,刺激性优势率逐渐降低,粗糙性优势率先降低后上升再降低,寡淡性优势率逐渐增加。降酸后山葡萄酒更加协调、适口。因此,TDS结合TI法能够有效对降酸前后山葡萄酒酸味强度及不同酸感属性随时间的变化进行评价,对山葡萄酒降酸具有理论指导意义。

Temporal dominance of sensation(TDS)combined with time-intensity(TI)method was used to evaluate acidity changes and sensory changes of mountain wines before and after acid reduction,such as mildness,refreshingness,Irritation,roughness,and bleakness.The acidity intensity of mountain wine before and after acid reduction was evaluated by TI method,and results showed that the acid intensity of mountain wine was low after acid reduction.In the process of 60s evaluated by TI method,the acidity intensity of mountain wine before and after acid reduction showed a decreasing trend.The TDS method was used to evaluate the sensory changes of mountain wines before and after acid reduction.With the increase of tasting time,the predominant acidity in the acid-reducing foreland wines was irritant.The dominance rate showed a decreasing trend,and other acid sensations were masked and the taste was lacking in coordination.After acid reduction,the tenderness advantage of the acidity of the mountain wine increased first and then decreased.The advantage of refreshingness first increased and then decreased and then remained basically unchanged.The irritative advantage rate gradually decreased,the dominance advantage decreased first,then rose and then decreased,and the oligomatic advantage was obtained.The rate gradually increased.After deacidification,the mountain wine was more coordinated and palatable.Therefore,the TDS combined with TI method can effectively evaluate the acidity intensity and different acid-sensing properties of mountain wine before and after acid downgradation over time,which is of theoretical significance for deacidification of mountain wines.