葡萄酒氧化机理与工艺改革研究

探讨了葡萄酒酿造过程中发生氧化的机理，进行了防止氧化，提高品质的工艺改革试验。结果表明，葡萄酒过氧化味的产生及变色混浊主要是由葡萄果实中的单宁物质、酪氨酸、花青素及醛类物质氧化所致。在酿造工艺上，提出白葡萄酒采用通ＣＯ２隔氧，低温破碎，加抗氧剂；红葡萄酒于主发酵前加热浸溶色素，使用人工培养酵母等工艺；理化分析证明，该措施能有效地降低葡萄酒的氧化还原电位，提高酒液的还原能力，从而防止过度氧化，改善酒的色泽并增强其稳定性。同时，氧化还原电位的降低还有利于芳香物质的保存和挥发酯的生成，并可防止过氧化基质醛和挥发酸的生成，经过隔氧处理的酒样挥发酯含量比对照高０．０１９７ｇ／１００ｍｌ，感官品质良好。此外，适当使用抗氧剂，加入人工培养酵母菌是保证酒质、防止过度氧化的重要措施。

OXIDATION MECHANISM AND MANUFACTURE TECHNOLOGY REFORMATION OF WINE

The mechanism of oxidation happened druing wine making was studied so as to seekthe ways of preventing the oxidation and improving the quality of wine. The results indicated that the production of peroxide smells and browning turbid in wine were inducedmainly by the oxidation of some substances in berries such as tannin, tyrosine,anthocyanidin and aldehydes. The results of physico-chemical analysis showed that improving measures could be adopted such as crushing grape berries under low temperature,adding antioxidants and separating oxygen by blowing CO2 for white wine. Calorizingoenocyanin should be added before main fermentation for red wine, and adding wine yeastscould effectively decrease the redox potential (eH) and increase the reducing prower ofwine, so as to prevent overoxidation and improve its colour and stability. The eH decreasewas in favour of preserving aromatic substances and forming of volatile esters. The treatments could prevent oxidation products, aldehydes and volatile acids to occur. The winesamples cut off from oxygen had a better sensory quality and its volatile ester content was0.0197 g / 100 ml higher than that of the control. It was also suggested that applying properly antioxidants and adding synthesized wine yeasts were the important choices to ensurewine quality and prevent overoxidation.