食品与发酵工业2015，Vol.41Issue(7)：93-98,6.DOI:10.13995/j.cnki.11-1802/ts.201507017
山葡萄‘北冰红’起泡葡萄酒研发与评价
Development and quality assessment of ‘Bei Bing Hong ’sparkling wine
摘要
Abstract
Sparkling wine was developed using vitis amurensis ‘ Bei Bing Hong’ as raw material through new technology.Quality assessment system for ‘ Bei Bing Hong’ sparkling wine was established through four aspects including the basic physicochemical index,phenolic compounds,aroma compounds and sensory characteristics.Basic physiochemieal composition of the sparkling wine met the requirements of National Standard.The total phenol,tannis and total flavonoids were higher,while total anthocyanins and flavanol were lower.17 kinds mono-phenolics were detected including 6 flavonoids (17.70 mg/L,32.47％) and 11 non-flanvonoids (36.81 mg/L,67.53％).By SBSE-GC-MS analysis,72 aroma compounds were identified in the sparkling wines,and the aroma profile was mainly contributed by esters,carbonyls,alcohols,and terpenes.Typical aroma characters of Bei Bing Hong sparkling wine were fruity aroma such as apple,apricot,pear,strawberry,cherry and sweet melon.The results showed that the sparkling wine had slight structure,potation to age,high antioxidant activity,and intense flavors,which indicated that the quality of sparkling wine made from ‘ Bei Bing Hong’ was good.关键词
北冰红/起泡酒/香气成分/酚类物质Key words
‘Bei Bing Hong’/sparkling wine/aroma compounds/phenolic compounds引用本文复制引用
王华,张莉,丁吉星,李华,段琪,崔长伟..山葡萄‘北冰红’起泡葡萄酒研发与评价[J].食品与发酵工业,2015,41(7):93-98,6.基金项目
渭南市科技创新扶持资金项目(2013KYN-1) （2013KYN-1）
