不同酒花对葡萄酒感官品质的影响

Effect of different hops on sensory quality of wine

为研究酒花对葡萄酒品质的影响,分别添加6个品种酒花(法格、哈拉道、捷克萨滋、卡斯卡特、西楚、西姆科)和4个梯度剂量(0.5 g/L、0.8 g/L、1.0 g/L和1.3 g/L)进行葡萄酒发酵,评价葡萄酒气味、滋味、色泽和口感等感官指标,并结合电子鼻对实验结果进行分析。感官评价结果表明,0.5 g/L西楚酒花葡萄酒气味(92.5分)与0.5 g/L西姆科酒花葡萄酒滋味和口感感官评分较高(86.0分和87.9分),0.8 g/L法格葡萄酒的色泽呈红宝石色,颜色最清澈透明(90分)。电子鼻检测结果表明,空白对照和捷克萨滋、西姆科和哈拉道、法格和卡斯卡特两两相似度高;西楚与其他5种酒花葡萄酒及空白对照差异较大。实验结果对酒花酿造葡萄酒的工业化生产提供一定的参考。

In order to study the effect of hops on wine quality,the wine was fermented using six varieties(Fuggle,Hallertau,Saaz,Cascade,Citra,Simcoe)and four dose gradients(0.5 g/L,0.8 g/L,1.0 g/L and 1.3 g/L),respectively.The smell,flavor,color and taste of the wine were evaluated and the experimental results were analyzed by electronic nose.The sensory evaluation results showed that the smell score of 0.5 g/L Citra hops wine(92.5)and flavor and taste score of Simcoe hops wine(86.0,87.9)were higher than others,and the color of 0.8 g/L Fuggle wine showed most clear and transparent ruby color,and the color score was 90.The results of electronic nose examination showed that the blank control and Saaz,Simcoe and Hallertau,Fuggle and Cascade,each pair had a high similarity.Citra hops wine was quite different from the other 5 kinds of hops wine and blank control.The experimental results provided some reference for the industrial production of hops wine.