| 摘要: |
| 【目的】研究二甲基二碳酸盐（DMDC）杀菌技术对巨峰冰葡萄酒发酵过程及品质的影响，为DMDC应用于巨峰冰葡萄酒发酵加工提供理论依据。【方法】在糖质量浓度分别为350和400 g/L的浓缩葡萄浆醪中，分别添加250 mg/L DMDC和200 mg/L亚硫酸盐进行杀菌处理，比较2种杀菌处理方法对巨峰冰葡萄酒发酵期间可溶性固形物、总糖、还原糖、酒精度、pH、总酸、挥发酸、花色苷等理化指标及酒体感官评分的影响。【结果】处理前，当糖质量浓度分别为350和400 g/L时，其对葡萄醪的微生物菌落总数无显著影响。与处理前相比，DMDC处理能降低葡萄醪的菌落总数、霉菌和乳酸菌菌落数，优于亚硫酸盐处理；DMDC处理使葡萄醪的酵母菌菌落数降低至检测限之下，而亚硫酸盐对酵母菌只有微弱的杀菌作用。当糖质量浓度为400 g/L时，DMDC处理的可溶性固形物、总糖、还原糖质量浓度均高于亚硫酸盐处理，且二者之间差异显著；当糖质量浓度为350 g/L时，DMDC与亚硫酸盐处理之间的可溶性固形物、总糖、还原糖质量浓度无差异显著。在整个发酵过程中，当糖质量浓度分别为350和400 g/L时，DMDC处理的酒精度、pH均高于亚硫酸盐处理，DMDC处理的花色苷质量浓度低于亚硫酸盐处理，但二者总酸质量浓度差异不大。在发酵前期，各处理组的挥发酸质量浓度无显著差异（P>0.05）；在发酵后期，当糖质量浓度为400 g/L时，DMDC和亚硫酸盐处理的挥发酸质量浓度均较高。由感官评价结果可知，DMDC处理能改善巨峰冰葡萄酒的口感，酒体颜色呈桃红色；亚硫酸盐处理巨峰冰葡萄酒的口感较差，酒体颜色呈紫红的宝石色。【结论】用250 mg/L DMDC对葡萄浆醪进行处理可能成为一种有效控制发酵冰葡萄酒品质的杀菌前处理方式。 |
| 关键词: 巨峰冰葡萄酒 二甲基二碳酸盐 杀菌技术 发酵特性 |
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| 基金项目:省部共建国家重点实验室培育基地开放项目（广东省农科院，201503）；北部湾大学高层次人才启动计划项目（2018KYQD33） |
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| Effect of DMDC pretreatment on fermentation and quality of khoyo ice wine |
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LIU Zhongyi,LIU Hongyan,FU Man,et al
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| Abstract: |
| 【Objective】The effect of dimethyl dicarbonate (DMDC) sterilization technology on the fermentation process and quality of khoyo ice wine was studied to provide basis for the application of DMDC in khoyo ice wine fermentation processing.【Method】Pretreatments with 250 mg/L DMDC and 200 mg/L sulfite were added to concentrated grape syrup mash containing 350 and 400 g/L sugar.The physical and chemical indexes including soluble solids,total sugar,reducing sugar,alcoholicity,pH,total acid,volatile acid,anthocyanin,and sensory score of khoyo ice wine during fermentation were compared.【Result】Sugar concentrations of 350 and 400 g/L had no significant effect on microbial changes of grape mash in different pretreatment groups.DMDC pretreatment was superior to sulfite in reducing total number of colony and numbers of fungi and lactic acid bacteria colony in grape mash.DMDC pretreatment decreased yeast in grape mash to under detection limit,while sulfite had very weak bactericidal effect on yeast.When sugar concentration was 400 g/L,contents of soluble solids,total sugars and reduced sugars treated by DMDC were significantly higher than those treated by sulfite.When sugar concentration was 350 g/L,there were no significant differences in contents of soluble solids,total sugar and reduced sugar between DMDC and sulfite pretreatments.The alcohol content and pH of DMDC treatment were higher than those of sulfite treatment,and anthocyanin concentration of the DMDC treatment was lower than that of sulfite treatment without significant difference.In the early stage of fermentation,there was no significant difference in concentrations of volatile acids in all treatment groups (P>0.05).In the later stage of fermentation,the concentrations of volatile acids in DMDC and sulfite treatments were higher with sugar concentration of 400 g/L.According to sensory evaluation results,DMDC treatment improved the taste of khoyo ice wine with pink wine body,while the taste of khoyo ice wine treated by sulfite was poor with purple ruby color.【Conclusion】Pretreatment with 250 mg/L DMDC is an effective sterilization pretreatment method for controlling quality of fermented ice wine. |
| Key words: khoyo ice wine dimethyl dicarbonate sterilization technology fermentation characteristics |
