葡萄汁提取方法对基本分析参数的影响

V. Dumas, N. Saurin, A. Destrac-Irvine, S. Dedet, M. Veyret, C. Marchal, H. Ojeda, C. Leeuwen, É. Duchêne
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引用次数: 3

摘要

目前,为了监测葡萄浆果的成熟,人们使用不同的设备来生产要分析的果汁。粉碎浆果是决定榨汁量的关键步骤,可能会影响其成分。比较了不同装置对所得样品分析参数的影响。从四个葡萄品种(“赤霞珠”,“Ekigaina”,“Marselan”和“Vermentino”)中提取样品,显示出浆果大小和早熟的变化,使用六种不同的设备(ASieves,袋式搅拌机®,Crusher, Manual, TPress和Blender)进行粉碎。无论压榨设备如何,与其他参数不同,提取方法不会改变甘蔗的糖浓度。粉碎方式对pH和可滴定酸度的影响较小,但对品种的排名没有影响。而压榨方式对钾离子浓度的影响更大。根据所使用的压榨设备,施加在果皮和种子上的机械力的差异可能会释放或多或少的钾。这项研究显然放弃了对葡萄成熟监测样品的完整研磨:这种方法强烈地改变了钾含量,从而改变了甜酒的pH值和可滴定酸度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of grape juice extraction methods on basic analytical parameters
Currently, for monitoring the ripening of grape berries, different devices are used to produce the juices to be analysed. Crushing the berries is a key step that determines the quantity of juice extracted and may impact it composition. The effect of different devices on analytical parameters of the musts produced were compared in this study. Samples from four grape varieties ('Cabernet-Sauvignon', 'Ekigaina', 'Marselan' and 'Vermentino'), showing a variability of berry size and precocity, were crushed using six different devices (ASieves, Bag mixer®, Crusher, Manual, TPress and Blender). Whatever the pressing equipment, sugar concentrations of the must were not modified by the extraction method, unlike other parameters. pH and titratable acidity were slightly impacted by the crushing method without changing the ranking of the varieties. However, potassium concentrations were more impacted by the pressing method. Differences in mechanical forces applied to skins and seeds according to the pressing equipment used may release more or less potassium. This study clearly discarded a complete grinding of the samples for grape ripening monitoring: this method strongly modified the potassium content and, consequently, the pH and the titratable acidity of the musts.
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