摘要
为了探究不同SO_(2)添加量对酿造‘北冰红’干红葡萄酒品质的影响,该研究以2019年采摘的‘北冰红’山葡萄果实为试验材料,添加不同质量浓度的SO_(2)酿造干红葡萄酒,测定酒样的残糖、总酸、有机酸、花色苷含量、色泽,并进行感官评价,最终结合主成分分析(PCA)对其品质进行综合评价。结果表明,添加50 mg/kg SO_(2)酿制的'北冰红'干红葡萄酒中残糖含量最低(4.74 g/L);40 mg/kg SO_(2)酿制的‘北冰红’干红葡萄酒中花色苷含量最高(279.43 mg/L),色泽较佳;添加30 mg/kg SO_(2)酿制的‘北冰红’干红葡萄酒中总酸含量(5.45 g/L)、有机酸总量(5.44 g/L)、苹果酸(0.15 g/L)和柠檬酸(0.18 g/L)含量最低,且乳酸(0.89 g/L)和琥珀酸(0.61 g/L)含量最高,可有效降低‘北冰红’干红葡萄酒的酸度,使其酒体醇厚,酸度适中,口感柔和,感官评分(96.01分)最高。结合PCA得出,当SO_(2)添加量为30 mg/kg时,‘北冰红’干红葡萄酒的整体品质最佳。
In order to investigate the effects of different SO,addition on the quality of Beibinghong'dry red wine,using Beibinghong'picked in 2019 as the test material,dry red wine was brewed by adding SO_(2) with different mass concentrations.The contents of residual sugar,total acid,organic acid,anthocyanin content,color and sensory evaluation of dry red wine samples were determined,and the quality was evaluated comprehensively by principal component analysis(PCA).The results showed that the'Beibinghong'dry red wine brewed with 50 mg/kg SO_(2) addition had the lowest resid-ual sugar content(4.74 g/L),and the highest anthocyanoside content(279.43 mg/L)and better color with 40 mg/kg SO_(2) addition.The content of total acid(5.45 g/L),total organic acid(5.44 g/L),malic acid(0.15 g/L)and citric acid(0.18 g/L)in'Beibinghong'dry red wine brewed with 30 mg/kg SO_(2) addition was the lowest,and the content of lactic acid(0.89 g/L)and succinic acid(0.61 g/L)was the highest,which could effectively reduce the acidity of'Beibinghong'dry red wine.The wine was mellow,moderate acidity,soft taste,and the sensory score(96.01)was the highest.Combined with PCA,the overall quality of'Beibinghong'dry red wine was the optimal when the SO,addition was 30 mg/kg.
作者
张宝香
杨义明
温锦丽
秦红艳
李昌禹
刘迎雪
许培磊
曹炜玉
舒楠
路文鹏
ZHANG Baoxiang;YANG Yiming;WEN Jinli;QIN Hongyan;LI Changyu;LIU Yingxue;XU Peilei;CAO Weiyu;SHU Nan;LU Wenpeng(Institute of Specialty Products,Chinese Academy of Agricultural Sciences,Changchun 130117,China;College ofFood Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
出处
《中国酿造》
2025年第4期207-212,共6页
China Brewing
基金
中国农业科学院科技创新工程(110234150002008-2024)。
作者简介
张宝香(1968-),女,副研究员,本科,主要从事特产品贮藏与加工研究工作;通讯作者:路文鹏(1969-),男,研究员,硕士,主要从事果树遗传育种研究工作。
