摘要
以自根、贝达、3309C、5BB为砧木,以阳光玫瑰葡萄为原料酿造白兰地,研究四种砧木阳光玫瑰葡萄发酵过程中的理化指标、有机酸及香气成分的影响,探讨不同砧木对阳光玫瑰白兰地品质的影响。结果表明,随着发酵时间的延长,糖分含量呈先下降后保持稳定的趋势,酒精度呈先上升后保持稳定的趋势,自根砧木阳光玫瑰葡萄发酵液中残糖含量最高,为7.8%,3309C、贝达、5BB阳光玫瑰葡萄发酵液中残糖含量均为7.0%。自根、贝达、3309C、5BB砧木葡萄果实有机酸总量分别为1.45 g/100 m L、1.09 g/100 m L、1.05 g/100 m L、0.99 g/100 m L。自根、贝达、3309C、5BB砧木葡萄发酵及蒸馏过程中共分别检出18种、26种、24种、10种香气成分,其中主要包括醇类、酸类、酯类及醛类。综合评价,贝达砧木较其他砧木的阳光玫瑰白兰地品质好。
Using self-rooted,Beida,3309C and 5BB as rootstock,a brandy was produced with Shine-Muscat grape.Effects of physicochemical indexes,organic acids and aroma components of four kinds of rootstocks on the quality of Shine-Muscat brandy were studied.The results showed that with the prolongation of fermentation time,the sugar content decreased first and then remained stable,and the alcohol content increased first and then remained stable.The residual sugar content in the fermentation broth of Shine-Muscat grape from self-root stock was the highest(7.8%),and the residual sugar content in the fermentation broth of 3309C,Beida and 5BB rootstock grape were all 7.0%.The total organic acids of self-rooted,Beida,3309C and 5BB rootstock grape were 1.45 g/100 ml,1.09 g/100 ml,1.05 g/100 ml,and 0.99 g/100 ml,respectively.A total of 18,26,24 and 10 aroma components were detected during fermentation and distillation of rootstock grapes from the self-rooted,Beida,3309C and 5BB,respectively,mainly including alcohols,acids,esters and aldehydes.The comprehensive evaluation showed that the quality of Beta rootstock was better than that of other rootstocks for Shine-Muscat wine.
作者
李善菊
曲晨艳
师守国
LI Shanju;QU Chenyan;SHI Shouguo(Department of Life Science,Yuncheng University,Yuncheng 044000,China)
出处
《中国酿造》
CAS
北大核心
2022年第8期89-96,共8页
China Brewing
基金
山西省回国留学人员科研项目(2020-142)
运城市科技局基础研究项目(YCKJ-2021034)。
关键词
阳光玫瑰
葡萄砧木
白兰地
理化指标
有机酸
香气成分
Shine-Muscat
grape rootstock
brandy
physicochemical index
organic acid
aroma component
