冷冻浓缩技术对赤霞珠葡萄、葡萄汁及葡萄酒品质的影响

Effects of freeze-concentration technology on the quality of Cabernet Sauvignon grape, juice and wine

影响中国葡萄酒品质的最关键问题之一是酿酒葡萄中的风味物质含量较低,部分地区所酿葡萄酒质量较差。为研究冷冻浓缩技术对赤霞珠葡萄、葡萄汁及葡萄酒的影响,通过对冷冻温度和冷冻时间的控制,提高酿酒葡萄及葡萄酒中的风味物质,并采用主成分分析选取生产优质葡萄酒的适宜条件。结果表明,冷冻浓缩后葡萄的出汁率和葡萄汁及葡萄酒的产品得率有明显的下降,糖、酸、总酚、总黄烷醇、花色苷等重要成分的含量均有明显提高。初始含糖量为180g/L的葡萄在-10℃冷冻处理12h后其含糖量达到240g/L,故该条件下处理的葡萄适宜生产优质干红葡萄酒;葡萄汁在-10℃冷冻处理10~12h,含糖量达300g/L以上,可用于生产酒精度较高的类冰葡萄酒;对葡萄酒进行冷冻浓缩后,含糖量、含酸量及酚类物质含量等重要指标均有所提升。本研究结果为类冰酒和优质葡萄酒的生产提供了一定的理论基础。

Low concentration of flavor components is one of the most critical problems affecting the quality of China wine of some specific region.In this study,the influence of freeze-concentration technology on grape(Cabernet Sauvignon)fruit,juice and wine were investigated to improve the flavor substances.The freezing temperature and time were controlled and principal component analysis was used to obtain the suitable condition of high quality wine.The results indicated that the freeze-concentration technique clearly decreased the juice yield of grapes,juice,and wine and significantly increased the concentration of sugar,acid,total phenol,total flavanols,anthocyanins of test samples.The sugar content(180 g/L in the initial)of grapes,reached 240 g/L after 12 h at-10℃,indicating that the frozen treated grapes were suitable for producing dry red wine.The sugar content of juice could reach more than 300 g/L after 10-12 h at-10℃,showing that the juice could be used to produce iced wine with high alcohol.Several important indexes such as sugar,acid and phenols were improved when the wine was frozen.The results provided a theoretical basis for the production of the analogous ice wine and the high quality wine.