化学降酸量对杨凌贵人香干白葡萄酒感官品质的影响

以陕西杨凌刚发酵生成的贵人香干白葡萄酒为样本,对其进行不同剂量碳酸钙降酸处理,然后检测分析供试酒样的CIELab颜色参数,由受过培训的感官品评员分析降酸酒样的香气特征和感官质量。通过主成分分析讨论降酸量对葡萄酒颜色参数和香气特征的影响。结果表明,降酸0.5 g/L的酒样最大程度保留了对照酒样的香气,整体感官质量得分最高;降酸1.0 g/L和1.5 g/L酒样的甜香气味增加,葡萄酒果香降低,整体感官质量得分降低;降酸2.0 g/L酒样香气特征最弱,整体感官质量得分最低。因此,采用质量浓度为0.5 g/L的碳酸钙对杨凌地区贵人香葡萄酒降酸是较佳方案。

Influence of Chemical Deacidification on Sensory Quality of Italian Riesling Dry White Wine in Yangling

The influence of deacification on the sensory quality of Italian Riesling dry white wine in Yangling, Shanxi was studied. After alcohol fermentation, wine was deacidified by different amounts of calcium carbonate. and wine color was evaluated by detecting CIELab parameters. Wine aroma characteristics were analyzed and quantified by trained panelists. The total sensory analysis of sample wines was also made. Data were processed by principal component analysis (PCA) to show the influence of different amounts of calcium carbonate on wine color and aroma. Wine treated by 0.5g/L calcium carbonate retained the most aroma, and its total sensory score was the highest. After treated by 1.0g/L and 1.5g/L calcium carbonate, wine had much sweet flavor, less fresh fruity, and lower total sensory score. Meanwhile, wine treated by 2.0g/L calcium carbonate lost most fresh fruity and had the lowest total sensory score. Therefore, the optimum concentration of calcium carbonate for the deacidification of Italian Riesling dry white wine in Yangling was 0.5g/L.