发酵条件对年轻红葡萄酒香气形成物质含量影响的研究

L. V. Gnetko, M. M. Udychak, M. Kobleva, B. B. Siyukhova
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引用次数: 0

摘要

年轻葡萄酒的主要要求之一是保存葡萄的品质,包括葡萄皮中浓缩的精油的明亮的品种香气特征。同时,在葡萄酒香气的形成过程中,酵母细胞酶系统合成的物质参与了酒精发酵过程。影响葡萄酒中香气形成物质的形成和比例的主要因素是底物的组成、酵母的品种和发酵过程的条件。因此,研究幼酒原料生产中发酵过程条件对葡萄酒香气形成成分化学成分的影响是有意义的。对所得数据的分析表明,进行醇制过程的方法对形成芳香的化合物:醛、酮、高级和多羟基醇、酯和脂肪酸含量的影响。研究表明,与二氧化碳浸渍不同,浆料麦芽汁的发酵会导致氧化产物乙醛、乙酰和双乙酰的更多积累,也会产生更高含量的高级醇。在二氧化碳浸渍条件下,芳香醇-苯乙醇会大量积累。所进行的研究表明,使用摩尔多瓦葡萄品种的二氧化碳浸渍通常导致麦汁成分和发酵产物的氧化产物的形成显着降低。二氧化碳的额外引入有助于降低发酵麦芽汁的RH势,这刺激了物质以还原形式的积累。同时,人工浸渍条件下的酯类含量高于正常条件下的酯类含量,说明酶促酯化反应更为强烈。已经确定的是,与葡萄的传统加工相比,二氧化碳浸渍有助于更大的形成和提取有利的芳香成分,并且额外引入二氧化碳增强了这一过程。
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 the influence of fermentation conditions on the content of aroma-forming substances in young red wines
One of the main requirements for young wines is preservation the qualities of the grapes, including the bright varietal aroma characteristic of essential oils concentrated in the grape skins. At the same time, in the formation of the aroma of wine, substances synthesized by the enzyme systems of yeast cells are involved in the process of alcoholic fermentation. The main factors influencing the formation and ratio of aroma-forming substances in wine are the composition of the substrate, the race of yeast and the conditions for the fermentation process. Therefore, studies of the influence of the conditions of the fermentation process in the production of young red wine materials on the chemical composition of the aroma-forming components of wine are relevant. The analysis of the data obtained indicates the influence of the methods of carrying out the alcohol process on the content of aroma-forming compounds: aldehydes, ketones, higher and polyhydric alcohols, esters and fatty acids. It has been shown that the fermentation of the pulp wort, unlike carbon dioxide maceration, leads to a greater accumulation of oxidation products: acetaldehyde, acetoin and diacetyl, and also contributes to a higher content of higher alcohols. Under conditions of carbon dioxide maceration, a significant accumulation of aromatic alcohol – phenylethanol occurs. The conducted studies have shown that the use of carbon dioxide maceration using the Moldova grape variety generally has led to a significantly lower formation of oxidation products of both wort components and fermentation products. The additional introduction of carbon dioxide contributed to a decrease in the RH potential of the fermenting wort, which stimulated the accumulation of substances in a reduced form. At the same time, the content of esters in the case of artificial maceration is higher than under normal conditions, which indicates more intense enzymatic esterification reactions.It has been established that carbon dioxide maceration, in comparison with the classical processing of grapes, contributes to a greater formation and extraction of favorable aromatic components, and the additional introduction of carbon dioxide enhances this process.
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