不同酵母多糖对蛇龙珠干红葡萄酒品质的影响

doi:10.3969/j.issn.1673-1689.2018.06.012

首页 > 过刊浏览>2018年第37卷第6期 >646-654. DOI:10.3969/j.issn.1673-1689.2018.06.012

不同酵母多糖对蛇龙珠干红葡萄酒品质的影响
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                        10.3969/j.issn.1673-1689.2018.06.012
                    
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Effect of Yeast Polysaccharide on the Quality of Wine Cabernet Gernischt Dry Red

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以酵母甘露聚糖、非活性酵母与酵母葡聚糖为研究对象，分析其对蛇龙珠干红葡萄酒基本理化指标、香气物质成分及感官品质的影响。结果表明：酵母甘露聚糖、非活性酵母与酵母葡聚糖的添加量分别为0.3、0.45、0.45 g/L时，对蛇龙珠干红葡萄酒品质影响效果最显著。其中酵母甘露葡聚糖作用效果最佳，与空白对照组相比，总酸、色调与单宁分别降低了13.3%，12.5%与12.3%，色度、总花色苷分别提升了16.3%和15.3%，柔和指数高于对照组，且在5.0以上；香气物质中酯类物质质量浓度提升了25.2%，醇类物质质量浓度无明显变化，酸类物质质量浓度降低了7.5%，醛酮萜稀类物质质量浓度增加了50%，其中新增风味物质均可增加葡萄酒香气复杂性；感官评定较空白对照组整体评分高。3种酵母多糖中甘露聚糖的添加效果最优，且3种酵母多糖均可降低葡萄酒酸度，减少单宁质量浓度，改善葡萄酒口感，增加酒体香气复杂性，稳定葡萄酒颜色，提高葡萄酒品质。

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Yeast mannose，Inactive yeast and yeast glucan were selected as the main factors to conduct this research. The physical-chemical parameters，volatile compounds and sensory properties of cabernetgernischt wine were analyzed according to effects of the three factors. As a result，wine quality was significantly promoted by pre-fermentative addition of 0.3 g/L yeast mannose，0.45 g/L Inactive yeast and 0.45 g/L yeast glucan respectively. Moreover，the effect of yeast mannose was regarded as the most significant factor on wine quality. Comparing with control，total acids，colour intensity and total tannins content of the treatment decreased 13.3%，12.5% and 12.3% respectively；Hue and totals anthocyanin content were increased 16.3% and 15.3% respectively. Soft index was also promoted to some extentand higher than 5.0；Regarding the volatile compounds，total esters was increased 25.2% and total acids was decreased 7.5%；Besides，the aldehydes，ketones and terpenes were promoted 50% in total. In conclusion，three factors are positively contributed to aroma complexity，colour stability and sensory properties of cabernetgernischt wine. Three kinds of yeast polysaccharides mannan added optimal effect，and all of them can reduce wine acidity，reducing tannins content，improve wine taste，increase wine aroma complexity，stable wine color，improve the quality of wine.

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尹宁宁,许引虎,李敏,韩舜愈,王婧.不同酵母多糖对蛇龙珠干红葡萄酒品质的影响[J].食品与生物技术学报,2018,37(6):646-654.

YIN Ningning, XU Yinhu, LI Min, HAN Shunyu, WANG Jing. Effect of Yeast Polysaccharide on the Quality of Wine Cabernet Gernischt Dry Red[J]. Journal of Food Science and Biotechnology,2018,37(6):646-654.

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在线发布日期: 2018-09-27
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