通过收获后部分脱水蓝来增强蓝葡萄酒的香味
Yu Wang1, Qi Zhang1, Meng-Yao Cui1
1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
收获后蓝的适度脱水可以通过集中关键化合物来增强葡萄酒的香味. 然而,严重的脱水会对香味形状产生负面影响,这表明葡萄酒制作的最佳脱水水平.
科学领域:
- 食品科学 食品科学 食品科学
- 葡萄酒学 葡萄酒学 葡萄酒学
- 收获后技术 收获后技术
背景情况:
- 蓝葡萄酒的香味对于消费者接受至关重要.
- 收获后的处理可以影响水果质量和葡萄酒的特点.
- 脱水是一种潜在的方法,可以将水果中的理想化合物集中在水果中.
研究的目的:
- 为了研究收获后脱水对蓝葡萄酒香气的影响.
- 为了确定最佳的脱水水平来增强蓝葡萄酒的感觉特征.
- 分析由于脱水而导致的蓝和葡萄酒中的化学变化.
主要方法:
- 蓝经过脱水,达到20%,30%和40%的体重减轻.
- 葡萄酒制作是使用脱水蓝进行的.
- 分析了可定位的酸度,总安东,总和挥发性化合物.
- 对产生的葡萄酒进行了感官评估.
主要成果:
- 收获后脱水降低了蓝和葡萄酒的可定位酸度.
- 适度脱水 (30%的体重减轻) 增加了因度而增加的安东和.
- 特定的挥发性化合物 (烯,乙,乙醇等). 随着中度脱水而增加,增强了花,水果和甜味的音调.
- 严重脱水 (40%的体重减轻) 导致4-乙基和4-乙基瓜亚科尔的增加,降低了整体芳香评分.
结论:
- 适度的收获后脱水对增强蓝葡萄酒香味有好处.
- 最佳的脱水水平对于避免对葡萄酒感官质量产生负面影响至关重要.
- 脱水可以是一个可行的策略,以提高蓝葡萄酒的芳香复杂性.
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