添加洋葱汁和二氧化硫的赤霞珠红葡萄酒发酵的比较

SO2是葡萄酒酿造广泛使用的抑菌剂和抗氧化剂,由于对人体健康的负面影响,近年来有很多替代品的研究.该研究在赤霞珠红葡萄酒自然发酵和接种发酵中添加洋葱汁(50 g/L)和SO2(60 mg/L),通过测定发酵过程中微生物种群量、主要酿造特性、色度和氧化还原电位的动态变化,比较了洋葱汁和SO2的应用效果.结果表明,接种酵母...

Comparison of Cabernet Sauvignon red wine fermentation supplemented with onion juice and sulphur dioxide

SO₂is an antimicrobial agent and antioxidant widely used in wine making.Because of the negative impact of SO₂on human health,there has been a lot of research on its alternatives in recent years.In this study,onion juice(50 g/L)and SO₂(60 mg/L)was applied in Cabernet Sauvignon red wine spontaneous and inoculated fermentation,the effects of adding onion juice and SO₂were compared by measuring the dynamics in the microbial population,main brewing characteristics,color intensity and oxidation-reduction(REDOX)potential.The results showed that the inoculated yeast had a much greater effect on wine fermentation than adding onion juice or SO₂.In most cases,the effect of adding onion juice or SO₂on spontaneous fermentation was stronger than that on inoculated fermentation.Adding onion juice inhibited endogenous microbial growth,reduced sugar consumption,REDOX potential and browning degree as well as enhanced total acidity,like adding SO₂.Adding onion juice reduced color intensity and increased acetic acid yield,unlike adding SO₂.The final wine treated with onion juice was more mellow than that treated with SO₂,without onion characteristic smell.Therefore,onion juice probably has the potential to replace or partially replace SO₂in red wine fermentation.