研究用真空蒸馏法获得的无酒精葡萄酒的挥发性成分组成

Ol'ga Antonenko, Olga Sheludko, Mihail Antonenko, Kristina Reznichenko
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引用次数: 0

摘要

据 "俄罗斯酒业协会"(Roskachestvo)称,在过去三年里,商店里的无酒精葡萄酒种类增加了一倍,这是对关注健康的消费者需求的回应。研究的目的是研究 2022 年收获的白葡萄酒、玫瑰葡萄酒和红葡萄酒原料通过真空蒸馏生产的无酒精葡萄酒的挥发性成分和感官特征。白葡萄酒、玫瑰葡萄酒和红葡萄酒原酒材料的真空蒸馏温度范围为 26-30 °C。非酒精葡萄酒中挥发性成分的质量组成与原酒材料的质量组成相似。经过脱醇处理后,白葡萄酒中挥发性化合物的损失率为 58%,玫瑰葡萄酒和红葡萄酒的损失率分别为 85% 和 82%。脱醇后,非酒精葡萄酒中挥发性酸、高级醇、酯和乙醛的质量浓度明显下降。所有原酒样品都具有很高的感官特性。与原酒材料相比,不含酒精的葡萄酒颜色更饱和,具有葡萄酒的香气和轻微的酵母色调,口感简单而清新。需要指出的是,为了获得口感更均衡的无醇葡萄酒,有必要进一步研究制定提高无醇葡萄酒质量指标的方法,以及规范无醇葡萄酒生产中原料、辅料、成品和标签要求的规范性文件。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
STUDY OF VOLATILE COMPONENTS COMPOSITION OF NON-ALCOHOLIC WINES OBTAINED BY VACUUM DISTILLATION METHOD
According to Roskachestvo, the range of non-alcoholic wines in stores has doubled over the past 3 years, which is a response to demand from consumers who care about their health. The purpose of research is to study the volatile components and organoleptic characteristics of non-alcoholic wines produced by vacuum distillation of white, rose and red wine materials from the 2022 harvest. The temperature range for vacuum distillation of the original white, rose, and red wine materials was 26–30 °C. The qualitative composition of the volatile components of non-alcoholic wines was similar to the qualitative composition of the original wine materials. The loss of volatile compounds in wines after dealcoholization was 58 % for white wine, 85 and 82 % for rose and red non-alcoholic wines, respectively. A significant decrease in the mass concentration of volatile acids, higher alcohols, esters and acetaldehyde of non-alcoholic wines as a result of dealcoholization was revealed. It was established that all samples of the original wine materials had high sensory characteristics. Non-alcoholic wines had a more saturated color in comparison with the original wine materials, a wine-like aroma with a slight yeasty tint, and a simple taste with excessive freshness. It is noted that in order to obtain non-alcoholic wines with a more balanced taste, it is necessary to conduct further research to develop ways to improve the quality indicators of non-alcoholic wines, as well as regulatory documents regulating the requirements for raw materials, auxiliary materials, finished products and labeling in the production of non-alcoholic wines.
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