食品与发酵工业2024，Vol.50Issue(24)：159-168,10.DOI:10.13995/j.cnki.11-1802/ts.038487
不同皮籽比例对'赤霞珠'干红葡萄酒色泽及感官品质的影响
Effects of different skin-seed ratios on color and sensory quality of'Cabernet Sauvignon'dry red wine
摘要
Abstract
Differences in phenolic structure and concentration between grape skins and seeds affect the sensory characteristics and ag-ing potential of wines.To investigate the effects of adjusting the skin-to-seed ratio at different stages of the alcoholic fermentation macera-tion process on the color and sensory characteristics of the wines,'Cabernet Sauvignon'grapes were used as the test material,the wines were de-seeded at 10％,20％,and 30％at the specific gravity of 1.060 and 1.030,the basic physicochemical,CIELab color parame-ters,phenolic content,and antioxidant activity of the wines were measured,the sensory quality of the wines was comprehensively evalua-ted by fuzzy mathematical method,the results were subjected to variance and partial least squares-discriminant analysis.Results showed that different treatments with different percentages of seed removal did not significantly affect the basic physicochemical properties of the wines.As the percentage of seed removal increased,the wine tended to have a yellowish hue,and contents of total phenol,total flavan-3-ols,total flavonoids,and tannins and antioxidant capacity were significantly reduced.From the results of the sensory evaluation,it was concluded that the treatment with 10％seed removal at a specific gravity of 1.030 yielded a 9.29％improvement in the overall tasting score compared to the control group,the wines showed a purplish-red color,a fruity taste and less bitterness.In conclusion,10％seed re-moval at a specific gravity of 1.030 could help produce wines with higher overall quality.The results of the study can lay a theoretical foun-dation for improving the color stability and drinking comfort of wines from Xinjiang appellation.关键词
葡萄酒颜色/皮籽比例/去籽/酚类成分/感官品质Key words
wine color/skin-to-seed ratio/seeds removal/phenolic composition/sensory quality引用本文复制引用
刘明臣,李飞飞,乔丹,石淼,高琛瑜,李记明,庞红勋,周元,张珍珍..不同皮籽比例对'赤霞珠'干红葡萄酒色泽及感官品质的影响[J].食品与发酵工业,2024,50(24):159-168,10.基金项目
新疆维吾尔自治区重点研发计划项目(2020B01005-3) （2020B01005-3）
新疆维吾尔自治区重大科技专项(2022A02002-2) （2022A02002-2）
