【作者】 朱畅；

【导师】 刘学军；

【作者基本信息】 吉林农业大学 ， 食品科学， 2007， 硕士

【摘要】 新酿制的葡萄酒酒质粗糙不圆滑，需要经过一定时间的贮存，从而使其刺激性减弱，入口更为柔和，整个酒体丰满协调，但自然陈酿过程缓慢，生产企业就需要备有大的库房和大量的盛酒容器，占用大量流动资金。为了提高企业经济效率，人工加速酒类陈酿技术应运而生，主要涉及电、磁、声、光、红外、辐射等物理学科。高压脉冲电场(PEF)技术是近年来发展起来的一项很有前景的技术，因其具有传递均匀、处理时间短、产热少等特点，已经成为国际食品科技界最为活跃的研究领域之一。目前，高压脉冲电场在食品领域中多用于灭菌，而将高压脉冲电场用于干红葡萄酒的改性，在国内外尚未见报道。本研究采用高压脉冲电场，对干红山葡萄酒的催陈作探索性研究。通过调整脉冲电场的脉冲数、电场强度、处理温度，从而改善其品质，缩短陈酿期。高压脉冲电场处理过程能耗小，设备简单，非常适合企业大规模生产使用，具有很大的实际意义和应用价值。由于酒的物理学特性与其酒体感官特性有直接关系，因此本文对其主要物性指标进行分析，主要内容如下：1、用常规实验方法分别测定2003、2004、2005年干红葡萄酒的主要物性指标。实验数据表明：随着酒龄的增长，葡萄酒中干浸出物和挥发酸的含量都有所增加，pH值、色度和电导率也都有所上升。以上指标符合自然陈酿的变化。2、通过单因素实验，通过改变脉冲数、电场强度及处理温度，对新鲜干红葡萄酒进行催陈处理，测定处理前后干红葡萄酒的主要物性指标，并与未经PEF处理的原酒样进行对比。实验数据表明：随着高压脉冲电场处理强度增大，葡萄酒中乙醇有所减少，干浸出物的含量、pH值、色度均有所增加，挥发酸变化不大，总酸有升高趋势，在较强电场处理条件下，总酸值略高于原酒样。经一定高压脉冲电场处理的酒样，各项指标均优于2005年干红葡萄酒，部分指标接近甚至还优于2003年干红葡萄酒。说明适当电场处理，可以在短时间内，实现对葡萄酒的催陈目的。3、根据物性指标变化情况，确定高压脉冲电场催陈葡萄酒的基本参数是：电场强度为5、10、15kV／cm；脉冲数为2、5、10个；处理温度为10、15、20℃。通过正交实验，分析各电场因素对物性指标的影响，以及对三个年份的原酒样、正交试验的九个酒样进行感官品评，由软件分析确定影响PEF催陈效果的因素排序为：脉冲数＞电场强度＞处理温度，而PEF催陈葡萄酒的最佳参数为：脉冲数(C)=2，电场强度(E)=10kV／cm，处理温度(T)为10℃或15℃。综上所述，利用高压脉冲电场催陈干红葡萄酒，可以加速葡萄酒的陈化，能在较短时间内明显改善干红葡萄酒的品性。更多还原

【Abstract】 The fresh wine is tasted rough. It needs long enough time to store so as to perfect the whole quality of wine. Then it tasted mildly with weakness of irritant, and the wine body become more full and robust, and its structure more plentiful. However, the natural aging costs very long time, bigger storeroom and more containers are necessary, and take the massive floating capital. So the manual accelerate ripeness brewage emerges as required. Mainly involves electricity, magnetism, sound, light, infrared, radiation physics science.High voltage pulsed electric field (PEF) is one of promising technology which developed recent years. Because of its particular character like evenly passing, short treating time, little heat production, it has become one of the most active research domains in international food technology. In present cases, PEF is mostly used for bactericidal action. However, no study has been reported on its using in the modification of claret.In this research as initial stage, we used PEF to improve the quality realize the accelerate ripeness of fresh claret through regulating the pulse counts, electric field intensity, treating temperature, and consequently improve its quality and reduce the aging period. PEF costs little power. Furthermore, it needs simple equipments and is more suitable for plants to produce on a large-scale. So PEF possesses great practical usages and valuable applications. Because of the physical character have the direct relation to the wine body. In this paper, we analyzed the main characters and the aspects below are under research:1. Measured main characters of claret produced in 2003, 2004, 2005 respectively through general methods. The results indicated that: as the wine age got older, the contents of dry exudation and volatile acid in claret rose and the pH value, conductivity augmented as well. The data indicated that: as the wine age got older, the contents of ethanol and total acid decreased. The changing trend of the contents mentioned above was the general rule during brewing.2. Dealing with the fresh claret under different pulse counts, electric field intensity and treating temperature to accelerate ripeness through mono-factor experiments. We measured the main physical index of the wine before and after treatment respectively and compared with the original wine without PEF manipulation. The results indicated that: with the intensity increasing, the contents of ethanol in wine decreased while dry exudation, the change of volatile acid was not obviously, total acid had the tendency of increasing, at the higher intensity it was higher than the original wine. The pH value rose as well after the sample treated by PEF. Every index of the as-treated wine excelled the one produced in 2005, some of index closed even excelled the one produced in 2003. It meant that ripeness accelerate could be achieved through treating with PEF which could also improve the quality in a short time. 3. Through the physical index variation, we confirmed the PEF treated parameters of orthogonal tests: electric field intensity as 5, 10, 15kV/cm; pulse counts as 2, 5, 10; treating temperature as 10, 15, 20~C. Using SPSS software, to analyze the influence of various electric field factors to the physical index, combined the sense estimation of the original wines of three ages, nine wines in the orthogonal test, we confirmed effect factors of PEF in order: pulse counts＞electric field intensity＞treating temperature, and the optimum parameter: pulse count (C) was 2, electric field intensity (E) was 5kV/cm, and treating temperature was 10℃or 15℃.In conclusion, after claret treated with PEF, its ripeness could be accelerated, and the brewing time could be shortened, and the quality could be improved significantly in a short time.更多还原