葡萄酒的风味及其改良途径

葡萄酒的风味主要由葡萄酒中的风味物质产生，风味物质的含量及其组成比例决定着葡萄酒的特性。葡萄酒的风味特征主要表现为色泽、香味、滋味。葡萄酒的风味物质主要来源于葡萄本身和由酵母发酵代谢产生的物质。可利用风味酶水解和果胶酶浸提法有效地浸取葡萄中原有的风味物质；还可通过诱导苹果酸-乳酸发酵和控制好葡萄酒陈酿时期的氧化还原电位来增加葡萄酒中的风味物质，协调葡萄酒的风味和提高葡萄酒的质量。(孙悟)     

新技术在葡萄育种及葡萄酒酿造中的应用

新技术在葡萄育种及葡萄酒酿造中的应用刘树立李华何玲（西北农业大学葡萄酒学院，７１２１００）（黑龙江八一农垦大学食品系）１现代生物技术应用于葡萄品种选育植物基因工程是近几年发展起来的生物技术。利用植物基因工程技术，改良葡萄的加工特性，提高其营养成份，培...     

葡萄质量是决定葡萄酒质量的关键因素

1葡萄质量在那些方面决定着葡萄酒的质量11葡萄酒中的绝大多种营养物质来源于葡萄葡萄酒中含有丰富的营养物质，至今多达600种以卜的物质被测定出来。葡萄具有的营养和医疗作用很早就被认识，如本草纲目中有“葡萄酒益气调中，耐饥强志”和葡萄酒驻颜色、耐寒的记载，之所以葡萄酒有如此的保健和营养价值，不仅由于葡萄赋予葡萄酒以丰富的糖分和较丰富的矿质元素，尤其是大量元素钾，锌、硒等微量元素对调节人体生理平衡，增强免疫系统都有很好的作用。葡萄使葡萄酒中维生素B、氨基酸、丰富的有机酸与多酚类物质、单宁物质，使得葡萄酒具有…     

应用多元统计分析葡萄、葡萄酒理化指标与葡萄酒质量的相关性

通过对酿酒葡萄及葡萄酒的成分与葡萄酒品尝结果的数据分析,建立数学模型,探讨了葡萄、葡萄酒成分数据之间的联系以及它们的成分数据与葡萄酒质量评价之间的关系。利用偏最小二乘回归方程分别对葡萄酒与酿酒葡萄理化指标进行回归分析,得到了葡萄酒与葡萄理化指标之间相互联系的回归方程。通过方程系数的正负性,得到与葡萄酒理化指标成正相关或负相关的葡萄理化指标,并对其进行了总结分析。对葡萄酒的理化指标、芳香物质成分与葡萄酒的外观、口感、香气评分进行逐步回归分析,得到了红、白葡萄酒的外观、口感、香气与葡萄酒的理化指标、芳香物质成分相关的6个逐步回归方程,并通过回归方程系数,分析理化指标与葡萄酒质量的联系。利用回归方程预测理化指标对于外观、香气、口感的评分,并与评酒员评分进行相关系数检验,除了红葡萄酒的外观外,所有预测值与品尝实测值相关系数达到0.9以上,从而论证了用葡萄和葡萄酒的理化指标来评价葡萄酒的质量的可行性。     

山东省葡萄酒产业发展面临的问题与对策

葡萄酒产业包括酿酒葡萄种植、葡萄酿酒、葡萄酒文化旅游、葡萄酒市场流通等，其对经济社会发展的贡献是较大的。山东省葡萄酒产业属特色优势产业，单从产量、销售收入、利润分析，山东葡萄酒产业遥居全国同行业备省市之首。     

葡萄酒的勾兑及其优化系统的实现

在各个葡萄酒产区，由于各个葡萄品种有各自的优、缺点、所以通常都具有一定数量的、能够相互补充，“取长补短”的葡萄品种，为了最大限度地提高葡萄酒的质量、并月．使各个年份之间的葡萄酒的质量及其特征、风格基本一致，保持葡萄酒公司产品质量的稳定性和典型性，就需要利用不同品种和不同发酵罐的葡萄酒进行相互勾兑，此外，葡萄酒的勾兑还可用于修正一些葡萄酒的缺陷，生产适于某一类消费者要求的葡萄酒类型等目的。本文主要讨论在葡萄酒勾兑中的成份和质量问题1勾兑的基础理论设有A、B、C三种葡萄酒，将它们勾兑成混合葡萄酒M、X、…     

新世界的混酿干红

葡萄酒的混酿，可以说是一门博大精深的学问。经典的混酿葡萄酒是以赤霞珠或梅洛为主要的葡萄品种。辅以其他小比例的葡萄品种。如小维尔多、马尔贝克等。梅洛葡萄可以使葡萄酒的口感变得更加柔顺，酒体更加丰满，而赤霞珠可以增加葡萄酒中的单宁，提高葡萄酒的酸度，让果香更加浓郁。本期小编向大家推荐5款产自新世界的混酿干红葡萄酒。     

人工智能在葡萄与葡萄酒产业中的应用及前景分析

随着全球经济和现代科技的快速发展,利用现代信息技术改造传统产业,为葡萄与葡萄酒产业经济实现可持续发展提供了技术支撑。本文通过分析国内外智能系统在葡萄与葡萄酒产业中应用案例,为人工智能对葡萄和葡萄酒产业的支撑、改造和助推发展进行阐述。人工智能已经在葡萄栽培管理、品种鉴别、烟雾污染评估、收获管理、产量估计、酿酒工艺决策、葡萄酒品质鉴定与推荐等方面进行应用。同时,对于人工智能在葡萄和葡萄酒产业中未来的应用前景进行了分析。     

葡萄果梗在红葡萄酒酿造中的应用

本文从以下几个方面讨论了葡萄果梗在葡萄酒酿造中的作用：果梗中影响葡萄酒质量的主要物质组成；葡萄浆果各部分酚类化合物的比较；果梗对葡萄酒的影响。葡萄酒酿造过程中，葡萄梗特别是干葡萄梗的添加会增加葡萄酒中酚类物质的含量，并且还会影响到葡萄酒的风味添加经蒸汽处理的葡萄梗，可增加可觉察性黄烷酮类物质的含量。     

我国葡萄、葡萄酒生产现状及存在问题

我国葡萄、葡萄酒生产现状及存在问题张春晖，李华，冯晓霞（西北农业大学葡萄酒学院７１２１００）（宁夏玉泉葡萄酒厂７５０１０４）葡萄在世界果品生产中，产量和栽培面积一直居于首位。我国的葡萄栽培和酿酒已有二千多年的漫长历史，但葡萄与葡萄酒生产多半是自发的、...     

酿酒后葡萄籽综合利用的研究进展

酿制葡萄酒时,会产生大量的废弃物,其中包括葡萄籽。该文对酿酒后的副产品-葡萄籽的综合利用进行了综述,介绍了葡萄籽中葡萄籽油、多酚物质和蛋白质的提取及其应用技术。将葡萄籽进行合理开发利用,不仅可以避免环境污染,而且将增加葡萄酒的附加值。     

Copper content of grape and wine from Italian farms

The copper content of grape and wine from 16 wine-farms in Italy was studied during the harvest of 2003. The influence of the number of copper applications, the period between the last application and harvest, and the total amount of copper applied was examined. Of the total number of samples analysed, 13% of grape samples and 18% of wine samples exceeded the maximum residue level (MRL). The total amount of copper applied and the number of days between the last application and harvest explained 44% of the concentration of copper in grape. This low correlation may be due to other influencing factors, such as meteorology and the application method. In 2003, conditions were unusually dry and the recommended safety interval for copper application (20 days) was not sufficient to guarantee a residue level in grape below the MRL (20 mg kg^-1). In order to reduce the probability of copper residues being close to the MRL, a period of 40-50 days between the last application and harvest is suggested. Furthermore, the copper content of grape and wine was not dependent on the pest management strategy of the farm (conventional, integrated or organic). A more important factor influencing copper residue levels may be that copper applications are made in response to the prediction of a disease outbreak rather than being dependent on the pest management strategy in place. No difference in copper content was observed between red and white grape or wine.     

Plant protection product residues in red grapes and Teran PTP wine

Between 2011 and 2013, a total of 73 grape and 82 wine samples from winegrowing district Kras (Karst) were analysed for plant protection product (PPP) residues. The samples were analysed for the presence of 215 different active compounds using two multiresidual analytical methods: gas chromatography coupled with mass spectrometry and liquid chromatography coupled with tandem mass spectrometry. Residues were found in 91.8% of all grape samples and in 67.1% of all wine samples. In all grape samples, residues were below maximum residue levels (MRLs) and 58.9% of all grape samples contained active substances at a level of less then 10% of the MRL. Nearly 33% of all Teran PTP wines did not contain PPP residues at all. Residues diminish during processing of grapes to wine, so their content in wine was low. Therefore, it could be concluded that grapes and wine in the winegrowing district Kras are safe for consumers.     

葡萄籽油的营养价值与生物活性综述

酿酒葡萄皮渣是葡萄酒加工副产物,包括葡萄皮、果梗和葡萄籽,其中葡萄籽中富含多酚、维生素、植物甾醇、不饱和脂肪酸等营养成分,具有极高的利用价值。该文在查阅大量国内外相关文献资料的基础上,详细阐述了葡萄籽油的营养价值、生理活性和利用现状,并对未来我国葡萄籽油的综合利用进行了展望,以期能为我国酿酒葡萄皮渣的有效利用提供一定的参考。     

Plant protection product residues in white grapes and wines of “Malvasia Istriana” produced in Istria

Monitorting of plant protection product residues was performed in 12 grape and 66 wine samples of “Malvasia Istriana” variety, produced in Istria winegrowing region of Croatia and Slovenia. The samples were analysed for the presence of 169 different active compounds using two multiresidual analytical methods: gas chromatography coupled with mass spectrometry and liquid chromatography coupled with tandem mass spectrometry. Residues were found in 58.3% of all the inspected grape samples and in 28.8% of all the inspected wine samples. Beside that contents of residues in grapes were below 10% of maximum residue level values and they should not represent any risk for “Malvasia Istriana” grape or wine consumers.     

谈酿出色泽深红葡萄酒的条件

色泽是影响葡萄酒感官质量的重要指标之一,如何酿出色泽深红葡萄酒是葡萄酒酿造技术关注的焦点。红葡萄酒呈色物质主要是葡萄浆果中的花色苷,花色苷类物质的浓度及组成决定红葡萄酒色泽的深度及稳定性。红葡萄酒的色泽深浅受多方面的影响,如酿造葡萄酒用的原料品种及成熟度、酵母菌、发酵工艺及设备、倒灌、皮渣分离等,从多方面对影响红葡萄酒色泽的因素进行了分析和探索,提出了一些改进的方法和建议。     

Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China

Wines made from 3 spine grape (Vitis davidii Foex) genotypes-Junzi 1# (JZ 1#), Junzi 2# (JZ 2#), and Liantang (LT)-and Cherokee rose (Rosa laevigata Michx., CR) were evaluated for their phenolics composition and antioxidant activities by several assays, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS scavenging capacity, cupric ion reducing antioxidant capacity, and metal-chelating capacity). The results showed that CR wine had higher contents of total phenolics, total flavonoids, and oligomeric proanthocyanidins than the 3 spine grape genotype wines and Cabernet Sauvignon (CS) wine. Among the 3 varieties of spine grape wines, JZ 1# had higher contents than the 2 other genotypes. Moreover, the total monomeric anthocyanins in JZ 1# was about 4.5-fold higher than those in CS wine and CR wine. A significance analysis demonstrated that the antioxidant capacity (as measured by the ABTS scavenging capacity and cupric ion reducing antioxidant capacity) of CR wine was significantly higher than that of the control and spine grape wines. With respect to metal-chelating capacity, the CR wine was the strongest amongst all the wine samples tested, followed by JZ 1#. This indicates that CR and JZ 1# wines can potentially be considered as wild fruit wines with abundant phenolic compounds and antioxidant activities. PRACTICAL APPLICATION: Spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) are 2 species of important wild plants in South China. However, they have not yet been effectively developed and utilized. Recently, some researchers attempted to convert their juice to wine. We anticipate that this research will provide sufficient experimental evidence for their good antioxidant activity and potential for further development and utilization.     

加入WTO后我国酿酒葡萄基地建设的战略思考

酿酒葡萄基地建设是葡萄酒产业发展的基础，是葡萄酒产业链的重要组成部分。为了保证葡萄酒生产有充分的原料供应和生产出优质葡萄酒，葡萄酒企业应该从以下几方面做好基地建设工作：①正确选择基地位置；②科学选择酿酒葡萄品种；③合理确定基地规模；④按照有机葡萄酒标准建设葡萄基地；⑤建立紧密型原料供应关系。     

葡萄酒的感官分析

对葡萄酒的感官分析需要一定的仪器和在一定的条件下才能实现；通过人的眼、鼻、舌等感觉器官对葡萄酒进行感官分析，内容包括对葡萄酒的颜色、澄清度、香味、风格个性的评价；根据葡萄酒的评分标准对分析结果打分。（孙悟）