4款年轻瓶装红葡萄酒浑浊分析及其成因探讨

Turbidity analysis and its causes of four young bottled red wines

葡萄酒在储藏、运输、销售过程中产生浑浊沉淀,会严重影响葡萄酒的饮用品质和货架期。该实验以4款浑浊年轻瓶装红葡萄酒(酒液浑浊、失光)为试验材料,通过显微镜检查浑浊类型、系统分析酒样的理化指标和感官特性,探讨年轻瓶装红葡萄酒浑浊的特征表现及可能成因。结果表明,酒样以非生物浑浊为主,除酒石沉淀外,还出现了色素沉淀、铁沉淀等。4款酒样的颜色和香气均表现出老化特征:酒液呈棕红色,黄色色调(b~*)突出,聚合花色苷占总花色苷的76.61%~82.16%,单体花色苷仅占6.54%~7.90%;香气以焙烤类气味和佐料气味等陈酿香气为主,缺少葡萄品种香气,个别酒样还带有氧化味、醋酸味。相关性分析结果表明,葡萄酒老化很大程度上与储存期间酒样的氧化有关。选择适宜的储存条件对稳定年轻瓶装红葡萄酒的质量至关重要。

The appearance of turbidity and sedimentation during wine storage,transportation and sale,can seriously affect the sensory quality and the shelf-life of wine.Using four turbid young bottled red wines(turbid and lusterless)as test materials,the turbid types were examined by microscope,and the physicochemical indexes and sensory characteristics of the wine samples were systematically analyzed.The characteristics and possible causes of turbid in young bottled red wines were discussed.The results showed that non-biological turbidity was responsible for the turbid wine samples.Besides tartar precipitate,there were also pigmentation and iron precipitation.All four samples tested exhibited aged characteristics both in color and aroma.The samples were brownish-red in color with a prominent yellow hue(b*),and the polymeric anthocyanins accounted for 76.61%to 82.16%of the total anthocyanins,while with only 6.54%to 7.90%of the monomeric anthocyanins.Aged aromas such as toast and spice odors were dominant,and with a lack of grape varietal aromas,and oxidized and acetic acid notes in some cases.The results of correlation analysis further suggested that the aging of wine samples was largely related to the oxidation of wine samples during storage.Suitable storage conditions might be crucial to stabilize the quality of young bottled red wines.