食品科学2016，Vol.37Issue(20)：126-133,8.DOI:10.7506/spkx1002-6630-201620021
扩展青霉对‘蛇龙珠’葡萄酒棒曲霉素及风味品质的影响
Effect of Penicillium expansum Infection of Grapes on Patulin Content and Flavor Quality of Cabernet Gernischt Wine
摘要
Abstract
In this experiment, we aimed to study the effect of Penicillium expansum infection of Cabernet Gernischt grapes on the patulin content, physicochemical indexes and volatile composition of the corresponding wine. The results showed that patulin content of the wine made from grapes with postharvest infection by Penicillium expansum was lower than the detection limit (10 μg/L) of the HPLC method as described in the standard SN/T 2008—2007, suggesting that patulin does not accumulate to exceed the maximum al owable limit, while the physicochemical indexes and aroma compounds of wine were affected by this treatment as indicated by a significant increase in chroma as wel as the contents of tannin, total phenols and total anthocyanins (P < 0.05) and a decrease in alcohol level. The volatile composition analysis showed that the types and contents of volatiles in treated and control samples were different; the contents of 1-octen-3-ol, 3-methylthiopropanol and octanoic acid were higher in the treated sample than in the control one whereas phenethyl acetate, damascenone and α-terpilenol were lower (P < 0.05). Taking into account the odor thresholds and organoleptic properties of volatile compounds, P. expansuminfection of grapes would affect wine flavor and raise the risk of wine quality deterioration.关键词
扩展青霉/‘蛇龙珠’葡萄酒/棒曲霉素/理化品质/挥发性物质Key words
Penicillium expansum/Cabernet Gernischt wine/patulin/physicochemical quality/volatile compounds分类
轻工纺织引用本文复制引用
陈霞,李敏,张波,张建华,赵婉珍,李蔚,韩舜愈..扩展青霉对‘蛇龙珠’葡萄酒棒曲霉素及风味品质的影响[J].食品科学,2016,37(20):126-133,8.基金项目
国家自然科学基金地区科学基金项目（31160310）；甘肃省农业生物技术专项 （）
