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冰酒是采用天然冰冻的完全成熟并且晚收的葡萄经低温发酵酿制而成的一种风味独特的甜型葡萄酒.本文主要研究了辽宁桓仁产区采用威代尔葡萄酿造冰酒的工艺,包括采摘、榨汁、低温发酵、澄清、橡木桶陈酿等过程. 相似文献
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本文系统地介绍了人工贵腐葡萄酒的试酿情况。实验表明,用固定化灰葡萄孢可以在24h内完成贵腐发酵,固定化菌体性能稳定。加葡萄干提高糖浓度经酵母发酵后能获得良好的干果风味。冷热处理可以促进贵腐酒的陈酿。硅藻土过滤法是试酿酒的适宜澄清方法。快速酿制的人工贵腐葡萄酒可以获得良好的稳定性。 相似文献
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《中外葡萄与葡萄酒》2006,(3):F0004
冰萄萄酒(Ice wine)又称冰酒
“国标”中对冰葡萄酒的定义是:将葡萄推迟采收,当气温低于-7℃使葡萄在树枝上保持一定时间,结冰,采收,在结冰状态下压榨,发酵,酿制而成的葡萄酒。 相似文献
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C. CLARY A. GAMACHE M. CLIFF J. FELLMAN C. EDWARDS 《Journal of Food Processing and Preservation》2006,30(4):393-406
This article describes the production of sweet dessert wines produced using late‐harvest freeze concentration, wine produced from fresh grapes frozen using refrigeration and wine produced from grapes partially dried using microwave vacuum dehydration. The objective was to compare the aroma and flavor attributes of the wines to determine the effect of each method of juice concentration. The replicated wine samples were evaluated by 12 experienced judges, and the wines were analyzed using solid‐phase microextraction. The microextraction detected 28 compounds; however, levels of concentration of these compounds were below published aroma thresholds. Although all the wines were judged as acceptable sweet dessert wines, the judges detected significant differences. The wine made from the dehydrated grapes exhibited lower fresh fruit aroma, higher fusel oils and oxidation, and flavor notes including citrus/grapefruit and acidity were lower. 相似文献
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以玫瑰蜜葡萄为原料,通过人工接种贵腐菌的方法来获得贵腐葡萄,评价人工酿造贵腐玫瑰蜜葡萄酒技术的可行性。本研究在感染灰霉病的夏黑葡萄果实上分离灰葡萄孢(Botrytis cinerea)菌株,通过形态学和分子鉴定,确定分离菌株为灰葡萄孢(B. cinerea)。然后用喷洒孢子悬浮液的方法对玫瑰蜜葡萄进行人工接种,获得贵腐葡萄,酿造贵腐葡萄酒。用顶空固相微萃取气质联用(HS-SPME-GC-MS)分析人工贵腐酒的香气成分,通过与对照相比,人工贵腐酒一共检测到了42种香气物质,对照检测到了29种。通过分析发现玫瑰蜜人工贵腐酒含有更多种类的酯类和醛酮类化合物,具有典型的香气成分,更加丰富和复杂的香气特征。 相似文献
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M. JOURDES G. PASQUIER M. FERMAUD L. GÉNY P. REY B. DONECHE P.‐L. TEISSEDRE 《Australian Journal of Grape and Wine Research》2012,18(2):215-226
Background and Aims: The impact of grey mould (Botrytis cinerea (B. cinerea)) was quantified on chemical, phenolic and sensory qualities of grapes, derived musts and wines. Methods and Results: Analyses were carried out by using naturally or artificially infected grape berries at ripeness or overripeness. In grape seeds, chemical analyses revealed no major differences between healthy and rotten grapes. In grape skins of Botrytis‐affected berries, concentrations of all the phenolic compounds (anthocyanins and proanthocyanidin monomers, dimers and trimer) decreased drastically. Mean degree of polymerization of the proanthocyanidin polymeric fraction was also affected in skins. Chemical analyses of musts and wines made with different percentages of rotten berries showed a moderate impact of the pathogen on their phenolic composition. Nevertheless, sensory analyses underlined a loss of wine sensory quality perceptible from a threshold as low as 5% of Botrytis‐affected grapes onwards. Conclusion: Phenolic variations and the associated negative impact in grapes, derived musts and wines may be related to oxidation phenomena from B. cinerea. The main effects of severity/age of grey mould and the level of berry maturity are also discussed. Significance of the Study: B. cinerea drastically affects the phenolic and organoleptic properties of grape skins and derived wines. Therefore, prophylactic actions early in the vineyard, evaluation of the sanitary status of the harvested grapes and berry sorting are primordial even under low disease pressure. 相似文献
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《Journal of dairy science》2022,105(1):154-169
The consumption of ice cream and frozen desserts in the “better-for-you” (BFY) category has grown rapidly over the past few years, even as traditional ice cream sales remain stagnant. To better understand consumer preferences within the BFY category, an online survey (n = 1,051) was conducted with ice cream and frozen dessert consumers, followed by consumer acceptance testing of commercial BFY frozen dairy desserts. Consumers of BFY frozen desserts (n = 578) completed an adaptive choice-based conjoint survey and MaxDiff exercise to identify the attributes that drive purchase of BFY frozen desserts. MaxDiff exercises were also used to determine which attributes all frozen dessert consumers (n = 1,051) perceived to make a frozen dessert BFY and which stabilizers or emulsifiers were most attractive on an ice cream or frozen dessert label. Subsequently, a consumer acceptance test (n = 186) was conducted using 4 commercial vanilla-flavored frozen dairy desserts made with different sweetening systems (sugar, sucralose + acesulfame K, monk fruit + allulose, and stevia + erythritol). Half of consumers were primed or informed with the sweeteners and basic nutritional information for the frozen desserts before tasting, and the other half of consumers evaluated samples blinded, where they were only informed that they were tasting a vanilla-flavored frozen dessert. Sweetener type and base (dairy vs. plant) were the most important attributes to BFY consumers when selecting a BFY frozen dessert (n = 578). For all ice cream and BFY dessert consumers (n = 1,051), sweetener-related claims (naturally sweetened, reduced sugar, no added sugar), along with “all natural” and a short ingredient list, were the top attributes that contributed to perception of a “healthier” frozen dessert. When BFY frozen desserts were tasted by consumers, purchase intent decreased after tasting, suggesting that frozen desserts made with natural non-nutritive sweeteners did not meet consumer expectations. Flavor of BFY frozen desserts remains more important than perceived healthiness. Consumers perceive frozen desserts, even those in the BFY category, as an indulgence. Frozen dessert manufacturers should focus on naturally sweetened, dairy-based desserts with minimal sweetener-related flavor defects when designing products for the BFY category. 相似文献
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Occurrence of ochratoxin A in Italian wines. 总被引:8,自引:0,他引:8
A total of 96 red wines and 15 white dessert wines produced mostly in the years 1995-97 in 19 Italian regions were analysed for ochratoxin A (OTA). The amount of OTA ranged from < 1 to 3856 ng/l the median (mean) was found to be 90 (419) ng/l for the red wines and 8 (736) ng/l for the white dessert wines. Our survey shows that the geographic region of origin has a strong influence on OTA contamination, both for red and for dessert wines: in fact, wines produced in southern Italy were markedly more contaminated. The overall median (mean) OTA concentration in the red wines produced in the four Italian areas (northwest, northeast, centre and south) was 2 (11), 90 (81), 134 (295) and 1264 (1233) ng/l. The same trend was observed for the white dessert wines: OTA concentrations of over 1000 ng/l were found in four out of five samples from southern Italy (1185, 2454, 3477, 3856 ng/l), while central and northern samples showed very low contamination. The contribution of wine to mean daily OTA intake can be considered negligible in the case of people drinking wine manufactured in northern and central Italy; this is not true if a medium drinker constantly consumes red wine produced in southern Italy in this case wine alone could supply the diet with an amount of OTA equal to or even above the tolerable daily intake of 5 ng/kg body weight recommended by the Scientific Committee on Food of the European Commission. 相似文献
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Eugenio Revilla Jorge F. López José-María Ryan 《European Food Research and Technology》2005,220(5-6):592-596
The anthocyanin fingerprint of Tempranillo wines made with grapes from two different vineyards of Rioja Alta has been studied by high-performance liquid chroatography during their ageing in oak barrels and their storage in stainless-steel tanks. The data were submitted to multifactorial analysis of variance, taking into account several factors: vineyard, age of wines, type of wine (free run wine and a coupage of free run wine and press wine), and type of container (oak barrels or stainless-steel tanks). The results indicate that both the length of ageing or storage and the vineyard where the grapes were grown affect the anthocyanin fingerprint of wines. The effect of the other two factors (type of wine and type of container) on the anthocyanin fingerprint of wines was quite low, despite the differences observed in several spectrophotometric parameters related to colour and phenolics. 相似文献
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传统的冰酒的生产工艺需将葡萄在葡萄园经自然冰冻后采摘,并在冰冻状态下压榨。榨得葡萄汁在10℃~12℃缓慢发酵数周,然后在桶中陈酿数月而成。冰酒受自然因素影响很大,因此价格高昂。文中提出一种在工艺上进行优化,采用人工制冷冰冻的工艺,使葡萄汁中浓缩很高的糖、酸和风味成分,利用冰冻条件的优化,从而制成低成本高品质的冰酒。 相似文献