【作者】 李绍峰；

【导师】 杨公明；

【作者基本信息】 西北农林科技大学 ， 食品科学， 2006， 硕士

【摘要】 葡萄酒是人们喜爱的高档饮品,不仅品位高、营养丰富,并具有多种保健功能。随着人民生活水平的提高和人们对健康的重视,近年来,葡萄酒产业发展迅速!但葡萄酒和其他酒类一样,都需要一个较长的陈化过程,才能使口感柔和舒适。这个陈化过程势必造成资金积压,影响企业效益。所以,在保证葡萄酒品质前提下,缩短陈化时间,是酒类加工研究的前沿和热点。超高压(>100MPa)技术是食品加工处理的新技术,可改变食品的物化特性和生物特性,不破坏食品原有营养和风味,被认为是21世纪新的食品加工与保藏技术中最具潜力和发展前途的一种新技术。本论文以新鲜干红葡萄酒为原料,利用不同超高压处理方式对葡萄酒进行处理,从不同方面研究分析超高压处理对葡萄酒的品质变化规律,通过正交试验优选了超高压处理葡萄酒的最佳处理工艺参数。研究结果如下:1.通过对超高压处理后新鲜葡萄酒的感官变化及物理特性的研究,结果表明:超高压处理对葡萄酒的相对密度、沸点、电导率、氧化还原电位、总酸含量以及口感风味均有一定的影响,对葡萄酒的对折光度不影响。2.通过对超高压处理后的新鲜葡萄酒的紫外可见吸收光谱分析,结果表明:处理压力和处理时间对紫外可见吸收光谱均有一定的影响,300MPa是葡萄酒紫外可见吸收光谱曲线变化的处理拐点。红外光谱分析表明:在一定时间下随处理压力的增大,葡萄酒中的羟基伸缩振动吸收峰向低频端移动,当压力超过300MPa后趋于稳定;在300MPa压力下随着作用时间的延长,羟基伸缩振动吸收峰向低频端移动,当时间超过90min后趋于稳定。证实了超高压处理可使酒中乙醇和水的缔合加强。3.通过对超高压处理后葡萄酒的主要化学成分变化研究,结果表明:1)经超高压处理后葡萄酒样总游离氨基酸含量有所增加,其中经300MPa处理90min的葡萄酒中总游离氨基酸含量最高,且甜味氨基酸比例上升,苦味氨基酸比例下降。2)通过对原酒与处理酒中挥发性香气物质的检测分析,结果表明处理后葡萄酒中的异戊醇相对含量降低,苯乙醇相对含量略有增加,酯类物质总含量增加,有机酸、芳香烃、酮类等含量变化不明显。其中100MPa、200MPa的压力引起香气物质含量变化较小。300MPa处理90min,异戊醇的相对含量最低,苯乙醇相对含量最高。酒中的醇、酸、醛、酯等成分含量及比例变化达到新的平衡。4、超高压处理对葡萄酒的干浸出物含量影响不大,200MPa处理使酒的干浸出物增幅很小,300MPa、400MPa处理使酒样干浸出物含量略有增加。经正交试验对超高压处理新鲜干红葡萄酒的工艺参数优化,结果表明:处理压力、处理时间对葡萄酒口感风味更多还原

【Abstract】 The wine is a favourite drink throughout the world, not only is it with the high status and rich nutrition,but also the health care functions.People pay more attention to their health for the enhancement of living standard ,the industry of wine develops fast recently.Like other drinks,wine needs a long time for ageing to get best quality,which can lead to the Backlog of capital and the profit reduction.It is the wine processing research front and hotspot to find a way to reduce the ageing time for wine under the guarantee of quality.The UHP(>100MPa)is a new technology for food processing,which can change the chemical and biological characters of food without changing the original nutrition and flavor.The UHP has received considerable attention as a method of food processing and preservation.Different ways of UHP was used to the fresh dry red wine , the quality of the wine was studied to find a best processing way.The result showed as following:1.Changes of physical characters and evaluation of wine processed by UHP were studied,the result is: the relative density, boiling-point,conductivity,redox potential,total acid and the taste and flavor of the wine were changed,the dioptre did not change.2.The Ultraviolet-visible spectrum and FTIR spectra of wine processed by UHP was studied, the UV spectrum of wine was affected by different pressures and time, 300MPa was a point of UV spectrum inflection.Changes of FTIR spectra showed:with the processing pressure increasing,the peak ofυ(OH) shift from the higher frequency position to low position, that turned to stable when the processing time was over 90min.It confirmed that UHP processing can strengthen the bond between water and ethanol while the taste become softer.3. The chemical composition of wine processed by UHP was studied:1)The total amino acid content of the wines processed by UHP was improved a little, the total amino acid content of the wine was at best when it was processed by 300Mpa for 90min,and the proportion of sweet amino acid rose, the proportion of bitter taste amino acid falled.2) The volatile fragrance matters of all the wines were tested, the content of isoamyl alcohol of wines processed by UHP was decreased, the content of phenethylamine was increased, the content of esters was increased, the content of organic,aromatic更多还原