摘要
以不锈钢罐为对照,用陶罐进行自然发酵并分别陈酿90 d,从基本理化指标、颜色、酚类物质和挥发性物质等方面分析陶罐发酵和陈酿对赤霞珠葡萄酒的影响。结果表明:陶罐与不锈钢罐发酵葡萄酒的总糖含量、酒精度、挥发酸含量、pH值和总酸有一定差异,但总体差异不大,并且陶罐发酵生成更多的酚类物质并形成较高的颜色参数。经高效液相色谱测定,发酵后葡萄酒新增11种单体酚,并且仅陶罐发酵后测出白藜芦醇,经过90 d陈酿后,陶罐中有10种单体酚含量增加,不锈钢罐中有7种单体酚含量增加。通过顶空固相微萃取-气相色谱质谱联用技术进行挥发性物质分析,陶罐发酵的葡萄酒共检测出挥发性物质55种,陈酿后检测出61种,不锈钢罐发酵的葡萄酒共检测出54种,陈酿后检测出54种,陶罐发酵产生的酯类、醛酮类、酸类和萜烯类物质的含量均高于不锈钢罐,经陶罐陈酿后挥发性物质种类增加。综上,陶罐发酵和陈酿的葡萄酒酚类物质以及挥发性物质的种类更为丰富,含量更高,且陶罐陈酿有利于酚类物质的保存,赋予葡萄酒良好的感官品质和风味特征。
Ceramic pots were used for natural fermentation and 90 days aging of Cabernet Sauvignon wine,with stainless steel tanks as the control.The effects of fermentation and aging in ceramic pots on Cabernet Sauvignon wine were analyzed in terms of basic physicochemical indexes,color,phenolic compounds,and volatile compounds.The results showed that there were some differences in total sugar contents,alcohol,volatile acidity contents,pH,and total acidity between wines fermented in ceramic pots and stainless steel tanks,but the overall differences were not significant.Fermentation in ceramic pots produced more phenolic compounds and resulted in higher color parameters.High performance liquid chromatography(HPLC)analysis revealed the presence of eleven new monophenols after fermentation,and resveratrol was detected only in wines from ceramic pots.After 90 days of aging,the content of 10 monophenols increased in ceramic pots,while 7 increased in stainless steel tanks.The volatile compounds were analyzed by headspace solidphase microextractiongas chromatography-mass spectrometry(HS-SPME-GC-MS).A total of 55 volatile compounds were detected in wines fermented in ceramic pots,increasing to 61 after aging.A total of 54 volatile compounds were detected in wines from stainless steel tanks both before and after aging.The contents of esters,aldehydes,ketones,acids,and terpenoids were higher in wines fermented in ceramic pots than in those from stainless steel tanks.Aging in ceramic pots also led to an increase in the variety of volatile compounds.In conclusion,wines fermented and aged in ceramic pots show greater diversity and higher content of phenolic and volatile compounds.Aging in ceramic pots is more conducive to the preservation of phenolic compounds,enhancing the organoleptic quality and flavor characteristics of the wine.
作者
许雯
张杰
黄远鹏
王燕燕
张惠玲
XU Wen;ZHANG Jie;HUANG Yuanpeng;WANG Yanyan;ZHANG Huiling(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China;Ningxia Key Laboratory of Food Microbiology Application Technology and Safety Control,Yinchuan 750021,Ningxia,China)
出处
《食品研究与开发》
2025年第15期7-16,共10页
Food Research and Development
基金
宁夏回族自治区重点研发计划“揭榜挂帅”项目(2022BBF01003)。
关键词
陶罐
自然发酵
陈酿
葡萄酒
酚类物质
挥发性物质
ceramic pot
natural fermentation
aging
wine
phenolic compound
volatile compound
