摘要
为了提高巨峰冰葡萄酒花色苷含量,改善其色泽,以鲜食葡萄和刺葡萄为巨峰冰葡萄酒酿造原料,研究了巨峰葡萄和刺葡萄按不同比例混合发酵对发酵期间花色苷、总酚、色差、总糖、可溶性固形物、酒精度、pH、总酸、挥发酸等理化指标及酒体感官品评的影响。不同比例刺葡萄混酿组的花色苷含量、总酚含量、色差值显著高于巨峰葡萄组(P<0.05),混酿1∶1组花色苷含量达到208.50mg/L;且巨峰葡萄与刺葡萄以1∶1的比例混合发酵时色差值和感官品评分值达到最大,分别为17.16和(78±2.79)分;但不同比例刺葡萄混酿组的总糖、总酸、挥发酸含量与巨峰葡萄组无显著性差异(P≥0.05)。巨峰葡萄与刺葡萄以1∶1的比例混酿能很好地改善巨峰冰葡萄酒的色泽和口感,酿制出优质巨峰冰葡萄酒,为刺葡萄及普通红葡萄资源的利用开发提供了理论基础。
This study aimed to improve the anthocyanin content and color of Kyoho ice wine. The effects of mixed fermentation of Kyoho and Vitis davidii Foex in different proportions on sensory and physicochemical properties of Kyoho ice wine, such as contents of anthocyanin, total phenol, total sugar, soluble solids, total acids, volatile acids, chromatic aberration value, alcoholicity and pH were studied. The contents of anthocyanin, total phenol and chromatic aberration value in mixed fermentation group were significantly higher than those in Kyoho group ( P <0.05). In the ice wine brewed from equal amounts of Kyoho and Vitis davidii Foex, the anthocyanin content was208.50 mg/L, and the chromatic aberration value and sensory score were17.16 and 782.79, respectively. However, there were no significant differences in the contents of total sugar, total acids and volatile acids between mixed fermentation group and Kyoho group ( P ≥0.05). In conclusion, mixed fermentation of Kyoho and Vitis davidii Foex in the ratio of1∶1 can better improve the color and taste of Kyoho ice wine with high quality, which provides a theoretical basis for developing and utilizing Vitis davidii Foex and common red grape resources.
作者
刘红艳
刘忠义
吴小艳
岳书杭
LIU Hongyan;LIU Zhongyi;WU Xiaoyan;YUE Shuhang(Hunan ProvincialKey Laboratory of Environmentally Friendly Chemical ProcessIntegration Technology(Xiangtan University), Xiangtan 411105, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第15期164-169,共6页
Food and Fermentation Industries
基金
省部共建国家重点实验室培育基地开放课题(广东省农科院，2015-03)
湖南省农业科技支撑重点(2017NK2092)
关键词
刺葡萄
混酿
巨峰冰葡萄酒
色泽
品质
Vitis davidii Foex
mixed fermentation
Kyoho ice wine
color
quality
