闽引葡萄“桂葡1号”酿造特性研究

福建农业学报 ›› 2011, Vol. ›› Issue (2): 265-268.

闽引葡萄“桂葡1号”酿造特性研究

魏巍^1,2, 李维新^1,2, 何志刚^1,2, 林晓姿^1,2, 任香芸^1,2

1. 福建省农业科学院农产品加工研究中心, 福建福州350013;
2. 福建省农业科学院农业工程技术研究所, 福建福州350003

收稿日期:2011-02-21 修回日期:2011-04-07 出版日期:2011-04-15 发布日期:2011-04-15
通讯作者: 何志刚(1964-),男,研究员,主要从事农产品加工方面的研究(E-mail:njgzx@163.com)
基金资助:
福建省财政专项——福建省农业科学院科技创新团队建设基金(STIF-Y05)

Vinification Characteristics of "Gui-pu No.1 "Grape in Fujian

WEI Wei^1,2, LI Wei-xin^1,2, HE Zhi-gang^1,2, LIN Xiao-zi^1,2, REN Xiang-yun^1,2

1. Agricultural products process research centre, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian350013, China;
2. Institute of agricultural engineering technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China

Received:2011-02-21 Revised:2011-04-07 Online:2011-04-15 Published:2011-04-15

摘要/Abstract

摘要： 为酿造出南方优质葡萄酒,以福建福安地区引种的"桂葡1号"葡萄为原料酿制葡萄酒,通过研究"桂葡1号"葡萄的酿造特性,确定其在福安地区的适宜酿造采收期并分析"桂葡1号"葡萄酒的理化品质和主要营养特征。结果表明:在福安地区,8月10日"桂葡1号"葡萄果实的总糖含量达到最大值,成熟系数M值达最大值20.4,8月15日糖度略有下降,M值仍维持在20.0,因此酿造适宜采收期为8月中旬;采用具有降酸能力的酿酒酵母JP2进行发酵,酿造的葡萄酒色紫红,酒体醇厚、丰硕,典型性强,且其总类黄酮、原花青素、白藜芦醇含量分别达2362.5 mg·L^-1、3767.1 mg·L^-1,4.8 mg·L^-1;在"桂葡1号"葡萄酒与对照酒中,共检测出13种单体酚,"桂葡1号"葡萄酒中除安息香酸、儿茶素、表儿茶素含量低于对照酒外,其他单体酚含量均高于对照酒。"桂葡1号"葡萄是酿造南方特色优质葡萄酒的优质原料。

关键词: 葡萄酒, 葡萄, “桂葡1号”, 酿造特性

Abstract: To determine appropriate harvest season for making high-quality wine,the grape of "Gui-pu No.1" grown in Fu’an,Fujian was studied in its brewing characteristics and nutritive properties.Results showed that the maximum total sugar content in grape observed on 10th-August and followed with slightly decreasing in 5 days after,which concomitant with the ratio of sugar to acid reaching the peak in 20.4 and maintained at 20.0.It suggests that the appropriate harvest season for brewing of "Gui-pu No.1" grape is in mid-August at Fu′an.Brewing with Saccharomyces cerevisiae JP2,the wine appeared particularly in colorful,aromatic and denseness.The content of total flavonoids,proanthocyanidins and resveratrol in wine were 2 362.5 mg·L^-1,3 767.1 mg·L^-1 and 4.8 mg·L^-1,respectively.Thirteen different phenolic monomers were identified in wine made from "Gui-pu No.1".Comparing with a market wine,"Gui-pu No.1" wine was found richer in the content and component of phenolic monomers.Results indicated that "Gui-pu No.1" grape is a high-quality variety to brew a fine wine.

Key words: wine, grape, "Gui-pu No.1", vinification characteristics

中图分类号:

S663.1

魏巍, 李维新, 何志刚, 林晓姿, 任香芸. 闽引葡萄“桂葡1号”酿造特性研究[J]. 福建农业学报, 2011, (2): 265-268.

WEI Wei, LI Wei-xin, HE Zhi-gang, LIN Xiao-zi, REN Xiang-yun, . Vinification Characteristics of "Gui-pu No.1 "Grape in Fujian[J]. Fujian Journal of Agricultural Sciences, 2011, (2): 265-268.

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