单宁添加配套工艺对赤霞珠干红葡萄酒品质的影响

Effect of tannins addition for the quality of Cabernet Sauvignon dry red wine

研究了外源单宁产品的添加对赤霞珠葡萄酒颜色、香气、感官等综合质量的影响,以宁夏新慧彬酒庄采收的赤霞珠为原料,在20 L的发酵罐中进行发酵实验。在酒精发酵期间组合添加单宁产品,用40~50℃的温水制备20%~30%的单宁溶液,冷却4~5 h后,将单宁溶液加入发酵液中,添加量为50~60 mg/L。酒样的风味指标通过pH示差法、紫外分光光度计法等测定;酒样香气成分通过顶空固相微萃取结合气相色谱-质谱联用法测量;感官特征通过感官量化品评法进行描述。添加外源单宁配套工艺提高了葡萄酒的总酚、总单宁、类黄酮、酒石酸酯的含量。添加外源单宁产品后酒样明度下降,颜色更深,稳定性较高。处理酒样的1-己醇、乙酸乙酯、乳酸乙酯、3-羟基丁酸乙酯等含量降低,会减少葡萄酒的生青、指甲油和酸腐等不愉悦气味的产生,同时苯乙醇、苯乙酸乙酯、苯乙烯、己酸异戊酯、辛酸乙酯、己酸乙酯和1-壬醇等香气成分含量增加,有利于葡萄酒的果香、花香等气味产生,提高了葡萄酒的感官质量。单宁添加配套工艺可以通过改变赤霞珠干红葡萄酒的风味理化指标、颜色和香气成分等来提高葡萄酒的品质。研究结果可为大生产的工艺改良优化提供理论依据。

In this study,Cabernet Sauvignon grapes were harvested from Xinhuibin Winery,which located in Ningxia,China.The supplement of various combination of tannins was conducted during alcoholic fermentation and malolactic fermentation.The effects of the addition of exogenous tannins on the comprehensive wine quality,including phenolics,color,aroma,and sensory were performed to provide a theoretical basis for the improvement and optimization of wine-making industry.The fermentation experiment was carried out in a 20 L fermenter,and 20%-30%tannin solution was prepared with warm water at 40-50°C.After cooling for 4-5 h,the tannin solution was added to the fermentation broth,and the addition amount was 50-60 mg/L.The flavor indicators of wine samples were determined by pH differential method and UV spectrophotometer.The aroma components of wine samples were measured by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry;sensory characteristics were described by sensory quantitative evaluation.The results were as follows:adding exogenous tannins increased the contents of total phenols,total tannins,flavonoids and tartrates in wine;after adding exogenous tannin products,the wine sample’s brightness decreased,the color was darker,and the stability was higher;adding exogenous tannins will reduce the content of 1-hexanol,(Z)-3-hexen-1-ol,ethyl acetate,ethyl lactate,ethyl 3-hydroxybutyrate,caproic acid and octanoic acid,reduce the production of unpleasant smells such as green and sour wine.At the same time,it will increase the content of aroma components such as phenylethyl alcohol,ethyl phenylacetate,styrene,isoamyl hexanoate,ethyl caprylate,ethyl hexanoate and 1-nonanol,which is beneficial to the production of sweet fruity,floral and other odors in wine,and improve the sensory quality of wine.In conclusion,the tannin addition process can effectively improve the quality of the Cabernet Sauvignon dry red wine by changing the flavor physical and chemical indicators,color and aroma components.