【摘要】 为探究高压脉冲电场（PEF）技术对葡萄酒风味品质的影响，本研究在葡萄汁制备阶段设置了不同能量（8 kJ/kg和14 kJ/kg）的PEF处理，测定葡萄酒的出汁率、活性成分及香气物质；并在发酵后对葡萄酒进行PEF二次处理，与未处理新酒及自然陈酿1年酒样对比色度和挥发性风味物质含量。结果表明，PEF处理使葡萄汁出汁率最高可提升10.61%，总多酚和总黄酮含量分别提升28.86%和17.61%，显著促进果香、青叶香等香气物质的溶出；PEF二次处理使葡萄酒红色色度显著增强，其风味轮廓与自然陈酿样品相似，有效减少了新酒的不良风味，保留并丰富了花香、果香等愉悦香气。由此可见，PEF技术可有效提高葡萄汁得率与活性成分，并能作为物理催陈手段替代传统陈酿工艺，为提升葡萄酒品质提供新途径。更多还原

【Abstract】 This study aimed to investigate the effect of pulsed electric field(PEF) technology on the flavor quality of wine. During the juice preparation stage, PEF treatments at different energy levels(8 kJ/kg and 14 kJ/kg) were applied, and the juice yield, active components, and aroma substances of the wine were measured.After fermentation, a secondary PEF treatment was performed on the wine, comparing its color intensity and volatile flavor compounds with both untreated young wine and naturally aged one-year wine samples. The results demonstrated that PEF treatment increased juice yield by up to 10.61%, elevated total polyphenol and flavonoid contents by 28.86% and 17.61% respectively, and significantly promoted the dissolution of aromatic substances such as fruity and green leaf notes. The secondary PEF treatment notably enhanced the red color intensity of wine, produced a flavor profile similar to naturally aged samples, effectively reduced undesirable flavors in young wine, while preserving and enriching pleasant aromas including floral and fruity notes. These findings indicated that PEF technology could effectively improve juice yield and active component extraction,serving as a physical aging method to replace traditional aging processes, thereby providing a novel approach for enhancing wine quality.更多还原