活氧处理对葡萄酒酯类物质和高级醇含量的影响

为加速葡萄酒的陈酿,利用活氧的氧化能力加速酒的氧化反应和酯化反应。采用TLJ-6Ab型活氧灭菌消毒机处理干红葡萄酒,利用岛津GC-17A气相色谱仪测定甲酸乙酯、乙酸乙酯、正丙醇、异丁醇、乙酸异戊酯、异戊醇和乳酸乙酯含量,并对其进行感官分析。试验结果表明:葡萄酒经活氧处理5min后,甲酸乙酯和乙酸乙酯等4种酯的含量从17.75mg/100mL增加至18.27mg/100mL,后者显著高于前者(p<0.05);异丁醇等3种高级醇的含量从14.96mg/100mL降低至12.74mg/100mL,后者显著低于前者(p<0.05);感官评定分数从63分增加到83分。

Effect of Ozone Treatment on the Esters and Higher Alcohols Contents of the Grape Wine

In order to accelerate the wine aging,oxidation power of the ozone was used to accelerate the oxidation reaction and esterifition reaction of wine,the dry claret was treated by the TLJ-6Ab ozone device,the contents of the methyl acetate and ethyl acetate,propyl alcohol,isobutyl alcohol,isoamyl acetate,isoamyl alcohol and ethyl lactate were analyzed by the GC-17A(SHIMADZU)and sensory analysis was made. The results indicated when the wine was treated by the ozone for 5 min,the total contents of the four esters increased from 17.75 to 18.27 mg/100 mL,the latter is remarkably higher than the former(p<0.05),the total contents of the three higher alcohols decreased from 14.96 to 12.74 mg/100 mL,the latter is remarkably lower than the former(p<0.05),the sensory analysis scores increased from 63 to 83.