摘要
以霞多丽干白葡萄酒为分析样,比较了添加酵母多糖和带酒脚陈酿两种陈酿方法对干白葡萄酒品质的影响。检测指标包括理化指标、酚类物质、挥发性成分和感官品质。结果显示:添加酵母多糖和带酒脚陈酿这两种酿造工艺均能降低霞多丽干白中单宁和总酚的含量,增加总酸和干浸出物的浓度,使葡萄酒口感更加圆润丰满;同时,能够增加挥发性酯类和酸类等物质的含量,使葡萄酒香气更加浓郁。研究表明,添加酵母多糖和带酒脚陈酿均可提高干白葡萄酒品质,但带酒脚陈酿工艺会给葡萄酒带来高挥发酸等风险。
The effects of two aging methods including adding zymosan and with lees on the quality of Chardonnay dry white wine were comparea through measuring physiochemical indexes, phenolic content, volatile compounds and sensory quality. The results suggested that both aging meth- ods could reduce the content of tannin and total phenols in the wine, increase the concentration of total acids and dry extract, and make grape wine better taste. Meanwhile, both aging methods could increase the content of volatile esters and acids and produce stronger wine aroma. However, the aging method with lees sometimes would produce high content of volatile acids and make darker wine color.
出处
《酿酒科技》
北大核心
2013年第12期61-64,共4页
Liquor-Making Science & Technology
基金
山东省中青年科研奖励基金(BS2010NY007)
