添加石榴汁的葡萄酒:一种新的方法来制造泡葡萄酒
1Interdepartmental Centre for Research in Viticulture and Enology, University of Padova, 31015 Conegliano, Italy.
Foods (Basel, Switzerland)
|February 26, 2025
概括
将石榴汁添加到发泡葡萄酒生产中可以增强抗氧化物质和酸度. 最佳的10%混合物提供了平衡的风味和香味,尽管蛋白质稳定性需要进一步细化以实现商业可行性.
科学领域:
- 葡萄酒学和葡萄种植
- 食品科学与技术 食品科学与技术
- 营养保健品 营养保健品
背景情况:
- 泡葡萄酒的生产传统上依赖于特定的葡萄品种.
- 石榴汁富含多,具有显著的抗氧化能力.
- 探索新的成分可以增强葡萄酒的功能和感官特性.
研究的目的:
- 调查将石榴汁纳入色泡葡萄酒生产的可行性.
- 评估石榴汁对化学成分,抗氧化活性和感官属性的影响.
- 为了确定一个理想的最终产品的最佳石榴汁度.
主要方法:
- 混合格莱拉基葡萄酒,不同百分比 (5%,10%,15%) 的石榴汁.
- 瓶发酵和自闭柜发酵 (马丁诺蒂方法) 用于二次发酵.
- 化学分析 (多,蛋白质稳定性,颜色) 和感官评估.
主要成果:
- 石榴汁显著增加了多醇含量和抗氧化能力.
- 10%的石榴汁混合物表现出平衡的酸度,甜度和碳化度,具有可取的水果/花香气.
- 观察到雾形成,表明需要蛋白质稳定策略.
结论:
- 石榴汁可以成功地集成到色泡葡萄酒生产中,增强其抗氧化成分.
- 10%的混合物为一种新的增值饮料提供了一个有前途的配方.
- 为了优化商业生产,对蛋白质稳定性的进一步研究是必要的.
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