Wu Yan-Yan, Xing Kai, Zhang Xiao-Xu, Wang Hui, Wang Yong, Wang Fang, Li Jing-Ming
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
Molecules. 2017 Jun 2;22(6):899. doi: 10.3390/molecules22060899.
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon ( L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.
中国新疆地区生产的红葡萄酒颜色密度差，缺乏果香和优雅感。冷冻浓缩技术作为一种成熟的液体食品系统浓缩方法，被应用于赤霞珠葡萄酒酿造过程中，旨在研究其对葡萄酒品质提升的影响。结果表明，冷冻浓缩处理除了增加甘油和酒精含量外，并未显著改变葡萄酒的理化性质。该技术增加了酯类含量，同时减少了挥发酸的量。高级醇含量也有所增加，但在可接受的含量范围内。综合考虑，根据感官评价，冷冻浓缩处理后的葡萄酒具有更好的香气特征。这种应用改变了非花色苷成分，然而，在陈酿过程后差异消失。幸运的是，感官评价表明处理后的葡萄酒具有更好的口感特性。花色苷含量增加，并有效稳定了新鲜葡萄酒的颜色属性，从而改善了处理后葡萄酒的外观。综合所有结果，可以得出结论，冷冻浓缩处理可能是提高葡萄酒品质的一个不错选择。
