摘要
SO_(2)是葡萄酒酿造广泛使用的抑菌剂和抗氧化剂,由于对人体健康的负面影响,近年来有很多替代品的研究。该研究在赤霞珠红葡萄酒自然发酵和接种发酵中添加洋葱汁(50 g/L)和SO_(2)(60 mg/L),通过测定发酵过程中微生物种群量、主要酿造特性、色度和氧化还原电位的动态变化,比较了洋葱汁和SO_(2)的应用效果。结果表明,接种酵母远大于添加洋葱汁或SO_(2)对葡萄酒发酵的影响。在多数情况下,添加洋葱汁或SO_(2)对葡萄酒自然发酵的影响强于对接种发酵的影响。添加洋葱汁与添加SO_(2)同样抑制内源微生物生长、还原糖消耗、降低氧化还原电位和褐变度以及提高总酸度;添加洋葱汁可降低色度和提高乙酸产量,而添加SO_(2)的影响则相反。经洋葱汁处理的成品酒洋葱气味消失,且比SO_(2)处理的成品酒更醇厚。因此,在红葡萄酒发酵过程中洋葱汁有可能取代或部分取代SO_(2)。
SO_(2)is an antimicrobial agent and antioxidant widely used in wine making.Because of the negative impact of SO_(2)on human health,there has been a lot of research on its alternatives in recent years.In this study,onion juice(50 g/L)and SO_(2)(60 mg/L)was applied in Cabernet Sauvignon red wine spontaneous and inoculated fermentation,the effects of adding onion juice and SO_(2)were compared by measuring the dynamics in the microbial population,main brewing characteristics,color intensity and oxidation-reduction(REDOX)potential.The results showed that the inoculated yeast had a much greater effect on wine fermentation than adding onion juice or SO_(2).In most cases,the effect of adding onion juice or SO_(2)on spontaneous fermentation was stronger than that on inoculated fermentation.Adding onion juice inhibited endogenous microbial growth,reduced sugar consumption,REDOX potential and browning degree as well as enhanced total acidity,like adding SO_(2).Adding onion juice reduced color intensity and increased acetic acid yield,unlike adding SO_(2).The final wine treated with onion juice was more mellow than that treated with SO_(2),without onion characteristic smell.Therefore,onion juice probably has the potential to replace or partially replace SO_(2)in red wine fermentation.
作者
袁梦
马雷
李杰
付冬梅
孙玉梅
YUAN Meng;MA Lei;LI Jie;FU Dongmei;SUN Yumei(School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第3期170-176,共7页
Food and Fermentation Industries
基金
大连市生物催化工程实验室项目(大连市星火计划)(2013B11 NC078)。
关键词
洋葱汁
二氧化硫
红葡萄酒发酵
微生物种群量
色度
氧化还原电位
onion juice
sulfur dioxide
red wine fermentation
microbial population
color intensity
REDOX potential
作者简介
第一作者:袁梦,硕士研究生;通信作者:孙玉梅,教授,E-mail:sunyumei62@163.com。
