原料干化对龙眼白葡萄酒品质的影响

Effects of Dehydrated Longyan Grape on Quality of LongyanWhite Wine

为探究原料干化对所酿葡萄酒品质的影响,以山西省清徐县龙眼葡萄为原料,利用电热恒温鼓风干燥箱进行原料干化处理,并采用带皮、清汁发酵两种方式进行半干型龙眼白葡萄酒的酿制,以未干化葡萄原料所酿葡萄酒为对照,对干化处理过程中葡萄浆果及所酿酒样的基本指标、挥发性风味物质进行监测、分析,并对酒样进行感官品评。研究表明,干化处理过程中,葡萄原料可溶性固形物含量由初始14.33°Bx升至26.70°Bx,可滴定酸含量呈现先降后升趋势,最终达到8.08 g·L^(-1),pH值略有升高至3.93。相比对照酒样,干化葡萄所酿酒样酒精度、残糖及可滴定酸含量均有提升;酒样风味物质检测结果表明,干化龙眼葡萄清汁发酵葡萄酒检测到挥发性物质达20种,且具有更多醇类、羰基类物质,柑橘香气及新鲜绿叶香气突出,干化龙眼葡萄带皮发酵酒样香料特征更为明显;感官品评结果表明,原料干化处理使得葡萄酒偏金色调,风味较为复杂,口感更平衡。综合各项指标得出,龙眼葡萄原料干化后清汁发酵葡萄酒花香更为浓郁,香气复杂度更高,口感香浓,且具有较高的澄清度,表现最佳。本研究可为龙眼葡萄酿酒多样化提供参考。

In order to study the effects of dehydrated Longyan grape on wine quality,the fermentation was carried out using clear juice and must of the Longyan grape dehydrated by draught drying cabinet,the control wine was made from fresh Longyan grape.The basic physicochemical parameters,volatile compounds and sensory evaluation had been evaluated.The results showed that,during dehydration process,the soluble solid increased steadily from 14.33 to 26.70°Bx,the titratable acid decreased at the beginning,and then raised up to 8.08 g·L^(-1),and the pH increased slightly to 3.93.Compared with the control wine,dehydration elevated the alcohol content,residual sugar and titratable acid of the wine.A total number of 20 volatile compounds were detected in the wine fermented from dehydrated Longyan clear juice,with high alcohols,and carbonyl compounds,and the citrus and fresh green leaf aroma were more pronounced.The spice flavor characteristics of the wine fermented from dehydrated Longan grape must were more obvious.Sensory evaluation showed that,the dehydration improved the golden tone,complex flavor and the balance of the wine.According to the index results,the wine fermented from dehydrated Longyan grape juice had stronger floral aroma,higher flavor complex,intensity and clarity,and showed the best performance.The results could provide reference for the diversification of Longan grape wine.