不同成熟度酿酒葡萄对干红葡萄酒品质的影响

Effect of Wine Grapes with Different Ripeness on Quality of Dry Red Wines

以吐鲁番产区不同成熟度的‘马瑟兰’和‘萨别拉维’酿酒葡萄为原料,分别在葡萄含糖量达到22、24、26°Bx时进行酿酒试验,测定酒精发酵结束和瓶储6个月酒样的基础理化指标和酚类物质含量,并通过感官品质分析瓶储6个月酒样之间的差异和特点。结果表明,不同成熟度葡萄所酿酒中酚类物质含量差异显著(P<0.05)。‘马瑟兰’葡萄酒瓶储6个月后酚类物质含量小幅度下降,单宁含量有所上升,‘萨别拉维’葡萄酒瓶储6个月后总酚、总黄酮含量有所上升,总黄烷醇、总花色苷和单宁含量出现下降。对不同成熟度酒样进行感官分析,酒样M3与S3感官评分最高,分别为89和92,说明这两个酒样品质更好。通过对葡萄酒香气描述符的筛选可以得出,‘马瑟兰’葡萄酒具有明显的木质香气(烟熏、咖啡),伴有突出的水果香气(覆盆子、黑醋栗、草莓、柑橘),并兼具植物香气(薄荷)和香料香气(胡椒);‘萨别拉维’葡萄酒特征香气以水果香气为主(甜香、甜瓜、黑醋栗、橘子、黑莓和黑醋栗),具有明显的焦化香气(奶油)和木质香气(烟熏),兼有花香和木质香气(烟熏味)。

Marselan′and′Saperavi′wine grapes with different ripeness in the Turpan production area were used as raw materials,and winemaking tests were carried out when the sugar content of grapes reached 22,24,and 26°Bx,respectively,so as to determine the basic physicochemical indicators and phenolic content of wine samples after alcoholic fermentation and stored in bottles for six months and to analyze the differences and characteristics between wine samples stored in bottles for six months through sensory quality.The results showed that there was a significant difference in phenolic content in wine made of grapes with different ripeness(P<0.05).The phenolic content decreased slightly in′Marselan′wine stored in bottles for six months,and the tannin content increased.The content of total phenols and total flavonoids increased in′Saperavi′wine stored in bottles for six months,but the content of total flavanols,total anthocyanins,and tannins decreased.Sensory analysis of wine samples with different ripeness showed that M3 and S3 had the highest sensory scores of 89 and 92,respectively,indicating that these two samples were of better quality.Through the screening of wine aroma descriptors,it was concluded that′Marselan′wine had a strong woody aroma(smoke and coffee),with prominent fruit aromas(raspberry,blackcurrant,strawberry,and citrus),possessing both botanical aromas(mint)and spice aromas(pepper).′Saperavi′wine was dominated by fruit aromas(sweet,melon,blackcurrant,orange,and blackberry),with pronounced caramelized(cream)and woody(smoke)aromas,possessing floral and woody aromas(smoke).