ZHU Lei,ZHANG Yutong,CHEN Hui,et al.Pilot Study on Wine Quality of a New Wine Grape Cultivar‘Yewang 20’ With Cold Resistance[J].Northern Horticulture,2015,39(21):140-145.[doi:10.11937/bfyy.201521036]
抗寒酿酒新品种“野王20号”葡萄酒品质初探
- Title:
- Pilot Study on Wine Quality of a New Wine Grape Cultivar‘Yewang 20’ With Cold Resistance
- Keywords:
- ‘Yewang-20’; wine quality; organic acids; sensory evaluation
- 文献标志码:
- A
- 摘要:
- “野王20号”（Vitis vinifera，V.amurensis）是新培育的抗寒酿酒葡萄品种，以该品种小批量酿造的葡萄酒为试材，采用测定理化指标和感官评定的方法，初步评价了葡萄酒的品质，并与其它品种葡萄酒进行对比。结果表明：从葡萄酒的酒精度（13.99%）、可溶性糖（7.11°Brix）和还原糖含量（3.19 g/L）方面分析，该品种适合酿造干红葡萄酒；酒中总酚含量（1 127.96 mg/L）丰富，尤其是花色苷含量（109.28 mg/L）明显高于对比酒样；但酒中总酸含量偏高（10.67 g/L），主要是酒石酸（4.54 g/L）和苹果酸（1.04 g/L）含量较高；在感官品质方面，其外观表现较为突出，但在香气、酸味、平衡性和酒体上表现不理想。综上，该品种酿酒工艺首先应在降酸、外加单宁和改善香气方面进行研究和改进，从而提升葡萄酒的整体品质。“野王20号”可作为我国寒冷地区的优势酿酒葡萄品种进行推广。
- Abstract:
- ‘Yewang-20’(Vitis vinifera，V.amurensis) is a new wine grape cultivar with cold resistance.In this study，the quality of its wine with small-amount winemaking was evaluated preliminarily with determination of chemical indexes and sensory evaluation，which was also compared with wines made from other grape cultivars.The results showed that the content of alcohol (13.99%)，soluble solid (7.11°Brix) and reducing sugar (3.19 g/L) in its wine showed ‘Yewang-20’was appropriate for brewing dry red wine.And the total phenolic content (1 127.96 mg/L) of its wine was rich，especially，the anthocyanin content (109.28 mg/L) was significantly higher than that of other wines.However，the total acid content (10.67 g/L) of its wine was high，which attributed the more contents of tartaric acid (4.54 g/L) and malic acid (1.04 g/L) from its composition of organic acids.In the respect of sensory quality，the appearance of its wine was prominent，but the aroma，sour，balance，body of its wine performed poorly.The results above indicated，in order to improve the integral quality，the vinification of ‘Yewang-20’should be first studied in the following aspects:reducing acidity，increasing tannin and improving aroma.In future，‘Yewang-20’ could be promoted as an advantageous wine grape cultivar in the cold regions of China.
参考文献/References:
[1]程鹏.2014年中国葡萄酒产量统计分析[EB/OL].http://www.askci.com/chanye/2015/02/05/144913bcbc.shtml.2015-02-05. [2]鲁会玲.黑龙江省葡萄发展现状及存在问题[J].中外葡萄与葡萄酒,2004(5)：4-6. [3]刘军,王小伟,魏钦平,等.世界葡萄抗寒育种的成就与展望[J].果树学报,2004,21(5)：461-466. [4]常伟林.引进北美酿酒葡萄品种的栽培表现及酿酒特性的研究[D].北京：中国农业大学,2013. [5]ZHU L，ZHANG Y L，LU J.Phenolic Contents and Antioxidant Properties of Wines Made from North American Grapes Grown in China[J]. Molecules，2012，17(3)：3304-3323. [6]GBT15038-2006,葡萄酒、果蔬通用分析方法[S]. [7]SINGLETON V L，ROSSI J A.Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J].American Journal of Enology and Viticulture，1965，16(3)：144-158. [8]LOHACHOOMPOL V，SRZEDNICKI G，CRASKE J.The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing[J].Journal of Biomedical and Biotechnology，2004(5)：248-252. [9]王允祥.论葡萄酒的风味与营养价值[J].中国酿造,1998(2)：8-10. [10]VIDAVALUR R，OTANI H，SINGAL P K，et al.Significance of wine and resveratrol in cardiovascular disease：French paradox revisited[J].Experimental & Clinical Cardiology，2006，11(3)：217-225. [11]RASTIJA V，SRE〖KG-*3〗C〖DD(-*2/3〗ˇ〖DD)〗NIK G.Polyphenolic composition of Croatian wines with different geographical origins[J].Food Chemistry，2009，115(1)：54-60. [12]VR〖KG-*3〗C〖DD(-*2/3〗ˇ〖DD)〗EK I V，BOJI〖KG-*3〗C〖DD(-*2/3〗′〖DD)〗 M，UNTAR I，et al.Phenol content，antioxidant activity and metal composition of Croatian wines deriving from organically and conventionally grown grapes[J].Food chemistry，2011，124(1)：354-361. [13]LI H，WANG X，LI Y，et al.Polyphenolic compounds and antioxidant properties of selected China wines[J].Food Chemistry，2009，112(2)：454-460. [14]AGUIRRE M J，ISAACS M，MATSUHIRO B，et al.Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines[J].Food Chemistry，2011，129(2)：514-519. [15]BELLOMARINO S A，CONLAN X A，PARKER R M，et al.Geographical classification of some Australian wines by discriminant analysis using HPLC with UV and chemiluminescence detection[J].Talanta，2009，80(2)：833-838. [16]G-ALONSO S，GARCA-ROMERO E，HERMOSＮ-GUTIRREZ I.HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence[J].Journal of Food Composition and Analysis，2007，20(7)：618-626. [17]PREZ-LAMELA C，GARCA-FALCN M S，SIMAL -GNDARA J，et al.Influence of grape variety，vine system and enological treatments on the colour stability of young red wines[J].Food Chemistry，2007，101(2)：601-606. [18]问亚琴,张艳芳,潘秋红.葡萄果实有机酸的研究进展[J].海南大学学报(自然科学版),2009(3)：302-306.
备注/Memo
第一作者简介：朱磊（1982-），女，博士，讲师，现主要从事葡萄生理与葡萄酒化学等研究工作。E-mail:zhulei610@163.com。责任作者：陈辉（1953-），男，大专，高级农艺师，现主要从事葡萄抗寒育种和栽培技术等研究工作。基金项目：黑龙江省教育厅科学技术研究资助项目（12541579）；国家自然科学基金青年科学基金资助项目（31401828）；黑龙江八一农垦大学引进人才科研启动计划资助项目（XYB2013-16）。