闪蒸工艺对干红葡萄酒中多酚含量和感官特性的影响

利用HPLC法和Folin酚比色法分别对经闪蒸工艺和传统工艺进行酒精发酵和苹果酸-乳酸发酵酿造的赤霞珠干红葡萄酒中进行了研究。结果表明,通过闪蒸工艺酿造的赤霞珠干红葡萄酒多数单体酚类物质和总酚要高于传统工艺。与传统工艺酿造的赤霞珠干红葡萄酒相比,其中闪蒸工艺酿造的赤霞珠干红葡萄酒咖啡酸、丁香酸、阿魏酸大幅度提高,没食子酸含量基本未发生变化。感官品评结果也显示,闪蒸处理的葡萄酒的综合感官质量显著高于传统方法处理的葡萄酒。与传统工艺相比,闪蒸工艺酿造的葡萄酒更适合多酚物质的转化,进一步改善酒的风味,实现口感的平衡。

Effect of flash evaporation on mono-phenolics and sensory characteristics in dry red wine

Using High Performance Liquid Chromatography(HPLC) method and Folin phenol method,Cabernet Sauvignon dry red wine brewed from alcoholic and malolactic fermentation with the flash evaporation and the traditional technology were studied.The results showed that the contents of most of mono-phenols and total phenol in Cabernet Sauvignon dry red wine from the flash evaporation fermentation were higher than those from traditional technology.Compared with those in the traditional Cabernet Sauvignon,the contents of caffeic acid,syringic acid,and ferulic acid in Cabernet Sauvignon dry red wine from flash evaporation fermentation were greatly improved,and the content of gallic acid did not changed.Results from sensory evaluation also showed that sensory quality of flash evaporation wine was significantly higher than that of wine treated with traditional method.Compared with the traditional technology,flash craft brewing wine was more suitable for the transformation of phenolic material to further improve flavor of the wine and obtain the taste balance.