霜后采收对北国蓝葡萄酒及蒸馏酒香气成分的影响

Effects of Different Harvesting Time on the Flavoring Components of Beiguolan Grape Wine and Brandy

以山葡萄北国蓝为实验材料,研究霜后采收对葡萄果实、葡萄酒及葡萄蒸馏酒挥发性香气成分的影响。实验内容:分别对9月14日、10月15日采收的北国蓝葡萄进行酿酒及蒸馏试验,并测定各理化指标及香气成分。结果表明,10月15日采收的果实总糖含量(266.17 g/L±0.08 g/L)显著高于9月14日采收的(167.32 g/L±2.44 g/L),且总酚含量也高于9月14日采收的;10月15日采收的葡萄酒的香气成分的含量(182925.0254μg/L)明显高于9月14日采收的(14523.386μg/L);但9月14日采收的烈酒的香气成分的含量(15915.21μg/L)略高于10月15日采收的(14030.459μg/L)。

In this study,V.amurensis Beiguolan was used as the experimental material,and the effects of different harvesting time(harvested on Sept.14 and Oct.15 respectively)on the volatile flavoring components of the grape fruit,the grape wine,and the grape brandy were explored through the measurement of the physiochemical indexes.The results showed that,the content of total sugars and total phenols in the grape harvested on Oct.15 was significantly higher than that harvested on Sept.14;the flavoring components content in the wine produced by grape harvested on Oct.15 was significantly higher than that by grape harvested on Sept.14;however,the flavoring components content in the brandy produced by grape harvested on Sept.14 was slightly higher than that by grape harvested on Oct.15.