外源糖对‘媚丽’葡萄酒发酵品质的影响

Effects of Exogenous Sugar on Flavor Quality of‘Meili’Wine

以酿酒葡萄品种‘媚丽’为试材,向葡萄汁中添加不同比例的葡萄糖和果糖,对发酵过程进行监控;通过高效液相色谱法(HPLC)及气相色谱-质谱法(GC-MS)对酒样中的挥发性与非挥发性物质进行测定,调查葡萄汁中添加外源糖比例对酒精发酵进程及葡萄酒品质的影响。结果表明,葡萄糖含量直接影响酒精发酵速度;添加不同比例葡萄糖-果糖影响葡萄酒中的黄烷-3-醇、酚酸和黄酮醇含量;葡萄糖添加量越高,花色苷总含量越高;果糖比例越高,酒中香气物质种类越丰富。不同添加比例对发酵特性和风味品质均有重要影响,葡萄糖与果糖比例为1∶3时,在降低葡萄酒苦涩口感的同时能提高花色苷含量,产生更加复杂的香气,对葡萄酒品质提高有明显作用。

Using the wine grape variety'Meili'as the test material,different proportions of glucose and fructose were added to grape juice,and the fermentation process was monitored.Volatile and non-volatile substances in wine samples were determined by HPLC and GC-MS to investigate the effect of the proportion of exogenous sugars in grape juice on alcohol fermentation process and wine quality.The results showed that the glucose content directly affected the alcohol fermentation rate.The contents of flavane-3-ols,phenolic acids and flavonols in wine were affected by the addition of different proportions of glucose-fructose.The higher the glucose content was,the higher the total anthocyanin content was.The higher the fructose ratio,the richer the aroma substances in the wine.Different addition ratios had important effects on fermentation characteristics and flavor quality.When the ratio of glucose-fructose was 1:3,it could reduce the bitterness of wine,increase the content of anthocyanins,produce more complex aroma,which had an obvious effect on the improvement of wine quality.