加强工艺对‘北玫’葡萄酒品质的影响

Effect of Different Reinforced Treatment on'Beimei'Wine Quality

以‘北玫’葡萄为试材,在不同发酵阶段用80%(Vol,下同)白兰地加强处理至目标酒度17%,借助FOSS葡萄酒快速分析仪、顶空固相微萃取结合GC-MS等方法测定样品的理化指标、颜色、香气组分并进行感官评价。结果表明,在启动发酵后酒精度达3%(M1)和酒精度达8%(M_(2))时进行加强处理,对所得加强酒的酒精度、总酸、pH、柠檬酸、酒石酸及色度、色调的影响与发酵启动前直接加强(M0)处理相比有显著差异,但M1、M_(2)两处理之间差异不显著;M_(2)在醇、酯、醛、酮、酸及萜烯类组分中占比均高,分别占香气总组分的19.86%、72.03%、0.51%、3.58%、2.85%和0.36%;在香气特征和口感特征主成分分析上,M_(2)主要分布在PC1、PC2的正向端,表现出浓郁的玫瑰、紫罗兰、苹果、梨、香蕉、橙子、杏仁、蜂蜜等复杂香气,且酒体平衡、协调、饱满。

'Beimei'wine grapes as test materials,use 80%(Vol)brandy fortified to the target alcohol content of 17%in different fermentation stages.The physical and chemical indexes,color,aroma components of the samples were determined by FOSS wine rapid analyzer,headspace solid phase microextraction(HS-SPME)combined with GC-MS,and sensory evaluation was carried out.The results showed that the effects of fortified treatment on alcohol content,total acid,pH,citric acid,tartaric acid,chroma and hue of wines were significantly different when the alcohol content reached 3%(M1)and 8%(M_(2))after fermentation,but there was no significant difference between the two fortified treatments.The proportion of M_(2)in alcohols,esters,aldehydes,ketones,acids and terpenes were high,accounting for 19.86%,72.03%,0.51%,3.58%,2.85%and 0.36%of the total aroma components,respectively;Based on the principal component analysis of aroma characteristics and taste characteristics,M_(2)mainly distributed in the forward end of PC1 and PC2,showed rich complex aroma of rose,violet,apple,pear,banana,orange,almond,honey,etc.,with a balanced,harmonious and full body.