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1.
葡萄酒成分分析与质量研究   总被引:1,自引:0,他引:1  
通过对19种葡萄酒的主要成分及其感官质量的分析评价,结果显示:葡萄酒中除含有糖、酒、酸、单宁、多酚外,还含有丰富的氨基酸、维生素C、矿物质及多种微量香味成分,其含量及感官质量因酒种及来源的不同而有所差异。在分析的基础上探讨了影响葡萄酒质量的主要因素,提出了提高国产葡萄酒质量的技术工艺措施;并建议加强对葡萄酒香味成分的分析研究,建立新的葡萄酒质量评价体系。  相似文献   

2.
葡萄酒成分分析与质量研究李记明,李华葡萄栽培与酿酒,1994(2):22~29分析了若干种国产干型全汁葡萄酒的主要成分及感官质量。并与美国几种葡萄酒进行了对比。葡萄酒中含有17种水解氨基酸,总含量美国酒远远高于国产酒。6种矿质元素中.含量高的是钾、钙...  相似文献   

3.
目前,葡萄酒质量的鉴别主要靠感官分析和理化指标分析的方法来确定。本文主要介绍了葡萄酒感官评价的定义及其在葡萄酒加工工艺、成分分析和评价结果统计分析等方面的研究进展。  相似文献   

4.
为研究海拔对大渡河干旱河谷地区美乐和赤霞珠葡萄酒的影响,以该地区海拔2280、2390 m葡萄园种植的美乐和海拔2280、2390、2600 m葡萄园种植的赤霞珠果实所分别酿造的干红葡萄酒为研究对象,对其理化指标、酯类香气物质含量、抗氧化活力及感官特征进行分析。结果表明:随海拔上升,2种(美乐和赤霞珠)葡萄酒的残糖含量降低,总酸、干浸出物、总酚、单宁、总类黄酮、总花色苷含量、色度、DPPH清除力以及铜离子还原力增加; 2种葡萄酒酯类物质的相对含量随海拔上升呈下降趋势,但海拔对2种葡萄酒主要酒酯类香气的构成无影响,通过主成分分析,将葡萄酒酒样的酯类成分提取为3个主成分,累计贡献率达93.021%;葡萄酒感官得分随海拔升高而升高,但海拔过高对葡萄酒感官质量有负作用,海拔2390 m赤霞珠葡萄酒感官质量最佳;通径分析表明,总酚对葡萄酒感官质量有直接的重要作用。  相似文献   

5.
橡木桶陈酿对葡萄酒质量的影响   总被引:5,自引:1,他引:4  
橡木桶对葡萄酒的香气、色泽和稳定性有重要的影响,同时,橡木桶也使葡萄酒经历一个自然的澄清过程.陈酿型的葡萄酒质量受诸多因素的影响,主要是橡木桶的成分、葡萄酒成分及陈酿时间.总结了橡木桶贮藏对葡萄酒质量的影响因素;提出橡木桶贮藏过程中对葡萄酒造成不愉快味道的主要成分是乙烯基苯酚类物质;提出橡木桶和酵母酒泥对葡萄酒香味成分吸附作用及葡萄酒陈酿的一些新技术.  相似文献   

6.
感官评价在葡萄酒研究中的应用   总被引:1,自引:0,他引:1  
王文静 《酿酒》2007,34(4):57-59
目前,葡萄酒质量的鉴别主要靠感官分析和理化指标分析的方法来确定.主要介绍了葡萄酒感官评价的定义及其在葡萄酒加工工艺、成分分析和评价结果统计分析等方面的研究进展.  相似文献   

7.
利用PEN3电子鼻检测10种不同菌株酿造的葡萄酒及1瓶商业葡萄酒样的香气,并通过电子鼻WinMuster及SPSS 19.0软件进行模式识别分析,评价基于不同模式识别分析方法电子鼻对不同菌株葡萄酒的区分效果;建立葡萄酒感官评价的综合主成分评价模型,并用该模型对这11种葡萄酒进行感官评价,进一步通过传统的专业品尝员对葡萄酒感官评价方法检测所建综合主成分模型的评价效果。结果表明,基于主成分分析与线性判别分析,电子鼻可以更好地区分不同菌株酿造的葡萄酒样;另外所建模型对葡萄酒的感官评价结果与传统感官评价方法具有较好的一致性,为进行更客观的葡萄酒感官评价提供了新的途径及一定的参考。  相似文献   

8.
发酵菌种对打瓜酒风味的影响   总被引:1,自引:0,他引:1  
研究采用GC-MS、电子鼻技术和感官评价结合的方法评价发酵菌种对打瓜酒风味的影响。研究分别使用红葡萄酒果酒专用酵母、果酒专用酿酒酵母、葡萄酒活性干酵母和酒曲酵母为发酵菌种,对打瓜汁进行发酵、陈酿,比较4种打瓜酒中挥发性物质组成和风味特征。结果显示4种打瓜酒中分别检测出21、23、28和18种挥发性成分,红葡萄酒果酒专用酵母发酵打瓜酒主要挥发性成分为乙酸异戊酯(17.2%),果酒专用酿酒酵母和葡萄酒活性干酵母发酵打瓜酒主要挥发性成分为癸酸乙酯(22.7%和18.8%),酒曲酵母发酵打瓜酒主要挥发性成分为辛酸乙酯(18.3%);电子鼻检测发现酒曲酵母发酵打瓜酒与其它3种打瓜酒风味存在显著性差异,其油脂香和草香气较明显。结合GC-MS、电子鼻和感官评价结果,发现采用葡萄酒活性干酵母生产的打瓜酒总体风味最佳,香气浓郁、酒香和果香协调。  相似文献   

9.
正中华传统文化博大精深,酒文化是其组成部分之一。论及酒文化,探讨葡萄酒产地对酒的味道等感官的影响至关重要。在详细地分析葡萄酒产地时,有一些仪器必不可少,并需要在特定的环境下进行,主要通过人的视觉、嗅觉、味觉等一系列感受分析,其中包括对葡萄酒的香味、澄清度、颜色、风格个性等的评价,从而了解到葡萄酒产地对酒的味道等器官的影响。葡萄酒概述  相似文献   

10.
酒中香味成分平衡之管见   总被引:2,自引:1,他引:1  
周恒刚 《酿酒科技》2003,(5):27-27,26
同一香型的酒,其优劣与香味成分的种类关系不大,主要取决于其量比关系,即平衡性。如有人曾收集60余种有名的和最差的威士忌进行分析,其香味成分几乎相同,因其量比关系造成了质量的优劣。又如己酸乙酯为浓香型酒主体香味成分,但清香型也同样含有己酸乙酯,只是量比不同,造成了风格迥异。此外,香味成分之间还会互相影响,甜、酸、苦3种味配合不协调,会呈现涩味;异丁醇与异戊醇比例适当,呈现幽雅的香气;清酒中异戊醇与正丁醇比例失调会造成苦;葡萄酒中的苦味是由异戊醇与正丙醇失去平衡造成等等。保持产品中香味成分应有的平衡性是勾调的中心任务。勾调只能锦上添花而不能雪中送炭。(庞晓)  相似文献   

11.
BACKGROUND: The major defect of the interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) is the inheritance of the specific foxy off‐flavours from the parent species Vitis labrusca. Thermal treatment is a traditional method of producing fortified wine that originated from the subtropical Portuguese island of Madeira. This technique was used to treat Golden Muscat fortified wine in order to investigate the effects of thermal treatment on the physicochemical composition and sensory qualities of the wine. RESULTS: The control wine had the lowest total phenol concentration, total flavonol concentration and total acidity. Increased colour intensity in all thermal‐treated samples was detected. The amount of foxy methyl anthranilate in the wine decreased significantly (P < 0.05) after thermal treatment. Panellists indicated that, compared to the control wine, the thermal‐treated wines had higher flavour complexity, flavour intensity, persistence and balance. The control wine exhibited an unpleasant foxy flavour. CONCLUSION: These results suggest that the thermal treatment technique can be used for the production of Golden Muscat fortified wines with desirable flavour. This technique could assist local winemakers to produce an interspecific variety Golden Muscat fortified wine of acceptable quality. Copyright © 2009 Society of Chemical Industry  相似文献   

12.
13.
Function of yeast species and strains in wine flavour   总被引:23,自引:0,他引:23  
The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. The growth of each wine yeast species is characterized by a specific metabolic activity, which determines concentrations of flavour compounds in the final wine. However, it must be underlined that, within each species, significant strain variability has been recorded. The wide use of starter cultures, mainly applied to reduce the risk of spoilage and unpredictable changes of wine flavour, can ensure a balanced wine flavour, but it may also cause a loss of characteristic aroma and flavour determinants. Thus, the beneficial contribution from the yeast increases when starter cultures for winemaking are selected on the basis of scientifically verified characteristics and are able to complement and optimise grape quality and individual characteristics. Here we report the characterization of a large number of strains of different wine yeast species, isolated from spontaneous wine fermentations and included in the culture collection of the Basilicata University.  相似文献   

14.
苹果酒香味成分与感官质量研究   总被引:3,自引:0,他引:3  
采用相关分析、主成分分析对苹果酒的主要成分与感官质量的关系进行了研究。结果表明,苹果酒质量属性之间呈极显著正相关。酚类、酯类是影响苹果酒质量的主要风味物质。优质苹果酒的酚类、酯类指标是:咖啡酸含量大于12·5mg/L,香豆酸0·5~2·0mg/L,总酚含量在600~800mg/L之间;丁酸乙酯0·3~1·4mg/L,乳酸乙酯100~900mg/L,9-癸烯酸乙酯0·1~1·1mg/L,总酯30~500mg/L。  相似文献   

15.
The dependence of wine sensory attributes on the water status of the source vines was determined following vineyard irrigation treatments which included early and late season water deficits and continually irrigated vines. In both seasons, the experimental wines made from the different irrigation treatments did not differ in the concentration of residual sugar or ethanol, titratable acidity, or pH. The concentrations of anthocyanins and total soluble phenolics in the wines were greater from water deficit treatments than from continually irrigated vines. For sensory evaluation, a novel protocol for paired comparisons was developed to test separately for differences in wine appearance, flavour, taste and aroma; differences were detected for each wine comparison. In both seasons, continually irrigated wine differed from early and late season water deficit wine, and early season water deficit wine differed from late season water deficit wine in appearance, flavour, taste and aroma. The sensory differences were not attributable to differences in vine yield or fruit maturity. When professional wine tasters were sampled using similar tests, a majority was able to detect visual but not flavour differences between a selected pair of wines. It is concluded that, where vine water status can be altered, irrigation offers a means to manipulate wine sensory characteristics in the vineyard.  相似文献   

16.
Robus coreanus Miquel is widely used in the production of Korean black raspberry (KBR) wine owing to its health benefits and commercial value. The effects of three different commercially available glycosidase enzymes on the volatile compounds in KBR wines were investigated with large‐scale fermentation to develop a high‐flavour‐quality wine. Volatile aroma compounds from the wines were analysed using headspace‐solid phase micro‐extraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) and sensory evaluations were performed to evaluate the flavour characteristics. KBR wines treated with commercial enzymes yielded high concentrations of terpenes and esters compared with the control wine because the odourless non‐volatile glycosides in KBR wines were converted to their corresponding free forms by the enzymes. HS‐SPME‐GC–MS‐SIM analysis showed that the primary monoterpene compounds in KBR wines treated by the enzymes were myrtenol, linalool, citronellol and a significant quantity of compounds such as 2‐phenyl ethanol and ethyl benzoate, which contributed to the flavour of KBR wine, as determined by GC‐FID. KBR wines treated with the enzymes exhibited different sensory characteristics from the control wine owing to higher intensity of floral and fruity aromas. KBR wine treated with CYTOLASE PCL5 on a large scale exhibited the highest sensory preference. Copyright © 2017 The Institute of Brewing & Distilling  相似文献   

17.
Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84kg vs. 110kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.  相似文献   

18.
19.
采用热力和微波灭菌方法对甜酒进行杀菌,研究了2种方法在不同杀菌强度下对产品感官质量的影响。结果表明,微波灭菌对甜酒质量的影响比热力杀菌小;采用额定输入功率≤3kVA的微波灭菌设备处理甜酒50s,可以达到理想的杀菌效果,对产品的风味、色泽等感官质量指标几乎没有影响。  相似文献   

20.
Robus coreanus Miquel is a small berry fruit used for Korean black raspberry (KBR) wine‐making. Twelve different yeast strains were investigated by laboratory‐scale fermentation to develop a wine with a high flavour quality. Volatile aroma compounds from the wines were analysed using headspace–solid phase microextraction–gas chromatography–mass spectrometry and sensory evaluation was performed to evaluate the flavour characteristics. The volatile aroma compounds that mostly contributed to the flavour of KBR wines were those related to fruity (esters) and floral (terpenes) aromas. Fifteen out of the 67 identified volatile compounds showed higher odour activity values than other compounds in the wines, and these compounds were considered as important contributors to the final aromas of the wine. Additionally, the KBR wine fermented by the M1 yeast strain had the highest sensory preference because of higher fruity and floral aroma characters compared with other wines. In addition to the M1 strain, the other yeast strains that produced favourable sensory characteristics included Enoferm CSM, Uvaferm VRB, Lalvin ICV GRE, Lalvin ICV Opale and LevureSeche Active. Of these strains, the M1 strain produced a particularly excellent black raspberry wine, and thus could be applied for further large‐scale production of black raspberry wines. It is also expected that this work will expedite research on the production of high‐quality black raspberry wines with beneficial physicochemical properties, functionality and good sensory characteristics. Copyright © 2015 The Institute of Brewing & Distilling  相似文献   

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