摘要
为了明确干红葡萄酒酿造过程中不同品种及处理对酒泥活性成分的影响,本研究以‘赤霞珠’‘马瑟兰’和‘美乐’为材料进行试验,结果表明,三个品种新鲜酒泥的干粉得率:赤霞珠>马瑟兰>美乐;不同品种酒泥中多糖含量无显著差异,‘马瑟兰’酒泥中原花青素含量较高,‘美乐’酒泥中白藜芦醇含量及花青素含量均较高;‘赤霞珠’与‘美乐’酒泥中氨基酸含量无显著差异,‘马瑟兰’酒泥中天冬氨酸、丝氨酸、谷氨酸、亮氨酸和赖氨酸含量均显著低于‘赤霞珠’与‘美乐’;不同类型酵母处理显著影响‘赤霞珠’酒泥中异亮氨酸和脯氨酸含量,陈酿型酵母(XR)处理的‘赤霞珠’酒泥中原花青素与白藜芦醇含量均显著高于果香型酵母(F33)处理,且陈酿型酵母处理的‘赤霞珠’酒泥中花青素含量相对较高;‘赤霞珠’酒泥储存一年之后多糖、原花青素与总酚含量均会降低,冻干真空保存的酒泥中冬氨酸、赖氨酸和脯氨酸含量显著高于酒桶密封保存,且冻干真空保存的酒泥中多糖与总酚含量要显著高于满罐密封储存。本研究为不同品种及处理后酒泥的综合开发利用提供一定的参考。
To clarify the effects of different varieties and treatments on the active components of lees during dry red wine production,this study conducted experiments using'Cabernet Sauvignon''Marselan'and'Merlot'as materials.The results showed that the dry powder yield of fresh lees followed the order:Cabernet Sauvignon>Marselan>Merlot.There was no significant difference in polysaccharide content among the lees of different varieties.The proanthocyanidin content was higher in'Marselan'lees,while the resveratrol and anthocyanin contents were higher in'Merlot'lees.No significant difference was observed in amino acid content between'Cabernet Sauvignon'and'Merlot'lees,whereas the contents of aspartic acid,serine,glutamic acid,leucine,and lysine in'Marselan'lees were significantly lower than those in'Cabernet Sauvignon'and'Merlot'lees.Different yeast treatments significantly affected the isoleucine and proline contents in'Cabernet Sauvignon'lees.The proanthocyanidin and resveratrol contents in'Cabernet Sauvignon'lees treated with aging-type yeast(XR)were significantly higher than those treated with fruity-type yeast(F33),and the anthocyanin content was relatively higher in the aging-type yeast-treated lees.After one year of storage,the polysaccharide,proanthocyanidin,and total phenol contents in'Cabernet Sauvignon'lees decreased.The contents of aspartic acid,lysine,and proline in freeze-dried and vacuum-preserved lees were significantly higher than those in barrel-sealed lees,and the polysaccharide and total phenol contents were significantly higher in freeze-dried and vacuum-preserved lees compared to full-tank sealed storage.This study provided a reference for the comprehensive utilization of lees from different varieties and treatments.
作者
姚瑞佳
陈璐
屈展平
侯梦依
刘德阳
谷玉娟
杨娜
王志磊
YAO Ruijia;Chen Lu;QU Zhanping;HOU Mengyi;LIU Deyang;GU Yujuan;YANG Na;WANG Zhilei(Ningxia University,Yinchuan 750021,China;Ningxia Polytechnic,Yinchuan 750021,China;Luoyang Polytechnic,Luoyang 471000,China)
出处
《中外葡萄与葡萄酒》
北大核心
2025年第4期124-130,共7页
Sino-Overseas Grapevine & Wine
基金
国家自然科学基金(32460732)
宁夏回族自治区重点研发项目(2020BDE03016)
宁夏贺兰山东麓葡萄酒领域“五新”成果转化项目(202417)
2025年自治区县域科技成果转化应用示范项目(2025XYCG0365)。
