中国酿造2026，Vol.45Issue(7)：34-41,8.DOI:10.11882/j.issn.0254-5071.2026.07.005
'紫秋'葡萄酒发酵过程中理化性质、活性成分及风味变化分析
Variations in Physicochemical Properties,Active Components and Flavor of'Ziqiu'Wine during Fermentation
摘要
Abstract
To investigate the dynamic variations in physicochemical properties,active components and volatile flavor compounds of'Ziqiu'wine during the fermentation,'Ziqiu'harvested from a vineyard in Shaoguan,Guangdong Province were used as raw materials,and wine was brewed via ambient-temperature fermentation.Various physicochemical indicators and volatile flavor compounds of wine samples collected during the fermentation were determined.The results showed that the contents of total phenolics,total flavonoids,total proanthocyanidins and total anthocyanins in'Ziqiu'wine reached 2.81,0.75,1.13 and 0.25 mg/mL,respectively;the scavenging rates of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radicals and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals were 57.09%and 65.99%,respectively,at the end of fermentation.Compared with samples collected on the 1st fermentation day,significant increases(P<0.05)were observed in the contents of total phenolics,total flavonoids,total proanthocyanidins,total anthocyanins and ABTS cation radical scavenging rate.A total of 30 kinds of volatile flavor compounds were detected in'Ziqiu'wine,among which the relative contents butyl 2-methylbutanoate,methyl 2-furoate and phenylacetaldehyde increased significantly(P<0.05).Electronic tongue analysis indicated a significant reduction(P<0.05)in bitterness during fermentation,and sensory evaluation showed favorable performance in color,body and aroma indices.These findings provided theoretical support for developing new wine products and improving wine quality in the Guangdong and Hunan regions.关键词
'紫秋'葡萄酒/营养物质/挥发性风味/感官评价Key words
'Ziqiu'wine/nutritional components/volatile flavor/sensory evaluation分类
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胡鹏辉,杨美艳,肖珊,索昊..'紫秋'葡萄酒发酵过程中理化性质、活性成分及风味变化分析[J].中国酿造,2026,45(7):34-41,8.基金项目
"十四五"国家重点研发计划重点专项(2023YFF1104100) （2023YFF1104100）
