原料冷冻处理对‘黑比诺’葡萄酒品质的影响

Effect of raw material freezing treatment on the quality of'Pinot Noir'wine

葡萄酒品质很大程度上取决于葡萄原料的质量。为探究酿酒葡萄果实冷冻前处理对葡萄酒品质指标,尤其酚类物质含量的影响,以红色酿酒葡萄品种‘黑比诺’为试验材料,对原料进行常温处理和﹣24℃冷冻处理,在酒精发酵结束后检测葡萄酒的常规理化指标和酚类物质含量。结果表明,原料冷冻处理对‘黑比诺’葡萄果肉中的糖和酸等溶出物影响很小,对源自果皮的成分有显著影响,可提高‘黑比诺’葡萄酒中的干浸出物、单宁、总花色苷、总酚、单体酚和简单花色苷含量,从而显著提升葡萄酒质量。因此,原料冷冻处理可以作为提高葡萄酒品质的前处理措施,推荐用于小规模精品葡萄酒的生产。

The quality of wine mainly depends on the quality of the grape material.In order to investigate the effect of freezing pre-treatment of wine grapes on the quality of wine,especially on the phenolic content,'Pinot Noir'grapes were treated at room temperature and frozen at﹣24℃,the general physicochemical parameters and phenolic content of the wines after the alcoholic fermentation were tested.The results showed that the dry extract,tannin,total anthocyanin,total phenol contents,monomeric phenolics and simple anthocyanins of'Pinot Noir'wines with freezing treatment were significantly higher than those of the control group.Therefore,the freezing treatment of raw materials can be used as a pretreatment measure to improve the quality of wine,it is recommended for small-scale fine wine production.