二氧化硫保鲜剂预处理对葡萄酒香气和生物胺含量的影响

为了研究酿酒葡萄适宜的储藏条件，以赤霞珠葡萄为原料，在低温条件下添加不同浓度二氧化硫（SO2）保鲜剂储藏1～4周后，测定酿造所得葡萄酒的香气物质及生物胺含量。结果表明，SO2处理可降低果实腐烂及落果率（3周之内）。储藏时间对葡萄酒香气品质影响最大，延长储藏时间会导致葡萄酒香气品质下降。高浓度SO2（4 g SO2/kg葡萄）处理会增加酯类和苯乙醇的含量，但也使乙酸乙酯含量过高，给葡萄酒带来不良气味。果实储藏后各试验组中生物胺的含量均有所升高（与对照相比），而低浓度SO2试验组中生物胺含量较低。综上所述，低温条件下添加SO2能够在一定时间内保证赤霞珠葡萄的酿造品质，但应尽量缩短储藏时间，最好控制在1周之内。

Effect of pretreatment of sulfur dioxide preservative on aroma and biogenic amines contents in wines

In order to investigate the optimal storage conditions of wine grapes, the Cabernet Sauvignon after adding different concentrations of SO2 preservative was stored under low temperature conditions for 1-4 weeks, and the contents of aroma compounds and biogenic amines in wines were determined. The results showed that the fruit decay and fruit drop rate could be reduced by SO2 treatment (in 3 weeks). The storage time had the greatest impact on the aroma quality of wine, and prolonging the storage time would result in a decrease in wine aroma quality. The high concentration of SO2 (4 g SO2/kg grape) could increase the contents of esters and phenylethyl alcohol, but also produce excessive ethyl acetate, which could result in negative odor to wines. After storage, the contents of biogenic amines in all treatment groups increased compared with the control, while the treatment group with the low concentration of SO2 had the relatively low biogenic amines contents. In summary, the addition of SO2 under the low temperature could guarantee the brewing quality of Cabernet Sauvignon in a certain period of time, but the storage time should be minimized, preferably within 1 week.