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不同皮渣浸渍发酵时间对葡萄酒中缩合单宁构成及感官品质的影响
引用本文:丁燕,Roland HARRISON,王超萍,陈迎春,韩晓梅,吴新颖. 不同皮渣浸渍发酵时间对葡萄酒中缩合单宁构成及感官品质的影响[J]. 食品工业科技, 2021, 42(8): 64-69. DOI: 10.13386/j.issn1002-0306.2020070059
作者姓名:丁燕  Roland HARRISON  王超萍  陈迎春  韩晓梅  吴新颖
作者单位:1.山东省葡萄研究院,山东济南 2501002.山东省葡萄栽培与精深加工工程技术研究中心,山东济南 2501003.新西兰林肯大学葡萄酒食品及分子生物学系,新西兰坎特伯雷 7647
基金项目:山东省农业科学院青年英才培养计划经费资助项目;山东省现代农业产业技术体系果品创新团队济南综合试验站项目(SDAIT-06-21);山东省自然科学基金项目(ZR2019PC062)。
摘    要:为明确不同皮渣浸渍时间对葡萄酒中缩合单宁的影响,以赤霞珠和西拉为材料,进行不同浸渍发酵时间处理,对葡萄皮和葡萄籽以及葡萄酒中缩合单宁的含量、组成、缩合单宁以及相关口感指标等进行了分析.结果 表明,不同葡萄品种中缩合单宁的初始含量、聚合度及没食子酰化率都有显著差异(P<0.05).葡萄皮中缩合单宁的平均聚合度显著高于葡萄...

关 键 词:缩合单宁  皮渣  浸渍时间  葡萄  葡萄酒
收稿时间:2020-07-08

Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines
DING Yan,Roland HARRISON,WANG Chaoping,CHEN Yingchun,HAN Xiaomei,WU Xinying. Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines[J]. Science and Technology of Food Industry, 2021, 42(8): 64-69. DOI: 10.13386/j.issn1002-0306.2020070059
Authors:DING Yan  Roland HARRISON  WANG Chaoping  CHEN Yingchun  HAN Xiaomei  WU Xinying
Affiliation:1.Shandong Academy of Grape, Jinan 250100, China2.Shandong Engineering Technology Research Centre of Viticulture and Grape Intensive Processing, Jinan 250100, China3.Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand
Abstract:In order to study the effects of different maceration times on the condensed tannin profiles of wine,the content,composition of condensed tannins and mouth-feel attributes related with condensed tannins in grape berries and resulting wines were analyzed with Cabernet Sauvignon and Syrah as materials.The results showed that the initial concentration,degree of polymerization,extent of galloylation of condensed tannins in different grape varieties were different significantly(P<0.05).The mean degree of polymerization of condensed tannins in grape skin was significantly higher than that in grape seed(P<0.05),while the extent of galloylation of condensed tannins in skin was lower than that in seed(P<0.05).The major difference between the composition of condensed tannins in grape skin and seed was the absence of(-)-epigallocatechin units,with(+)-catechin,(-)-epicatechin and(-)-epicatechin-3-O-gallate as terminal units.The different maceration times affected the profile of condensed tannins in resulting wines.With the prolongation of maceration time,the total content of condensed tannin in wine tended to increase,while the polymerization degree decreased.There was also significant difference in condensed tannin content among different grape varieties(P<0.05),which was related to the extraction rate of phenols in different grape varieties.The percentages of skin-derived condensed tannins were always higher than that of seed-derived condensed tannins in two variety wines(P<0.05),suggesting that skin condensed tannins were more readily extracted than seed condensed tannins.The maceration time affected the astringency more significant than bitterness and acidity(P<0.05).Considering the fullness of the wine body and the balance of taste,14 days of the maceration time was recommended.
Keywords:condensed tannin  pomace  maceration time  grape  wine
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