Xi Chenxu, Zhang Junbo, Zhang Fengming, Liu Dong, Cheng Weidong, Gao Feifei, Wang Ping
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Food Chem X. 2024 May 27;22:101503. doi: 10.1016/j.fochx.2024.101503. eCollection 2024 Jun 30.
To explore the effect of postharvest dehydration on grape berries and wine quality, we determined physicochemical properties, polyphenols, antioxidant activities, volatile compounds and sensory characteristics for wines brewed by 'Marselan' ( L.) grapes with 0%, 10%, 15%, 20%, and 25% of water loss. The result showed that postharvest dehydration improved the alcohol content, residual sugar and titratable acidity of Marselan wine. Phenolic compounds and antioxidant activities in wines with a dehydration of 20% have significantly increased. Postharvest dehydration increased the contents of isobutanol, isoamyl alcohol, phenylethyl alcohol, ethyl acetate, isoamyl acetate and ethyl butyrate in Marselan wines, and enhanced the floral, fruity and sweet taste of wines. Marselan wine had the lowest acceptability score under the condition of severe dehydration (25% dehydration), which was related to the significant increase of tannins content. In summary, postharvest dehydration was beneficial in improving the quality of Marselan wine.
为探究采后脱水对葡萄浆果及葡萄酒品质的影响，我们测定了水分损失分别为0%、10%、15%、20%和25%的‘马瑟兰’（L.）葡萄酿造的葡萄酒的理化性质、多酚、抗氧化活性、挥发性化合物和感官特征。结果表明，采后脱水提高了马瑟兰葡萄酒的酒精含量、残糖量和可滴定酸度。脱水20%的葡萄酒中酚类化合物和抗氧化活性显著增加。采后脱水增加了马瑟兰葡萄酒中异丁醇、异戊醇、苯乙醇、乙酸乙酯、乙酸异戊酯和丁酸乙酯的含量，并增强了葡萄酒的花香、果香和甜味。在严重脱水（25%脱水）条件下，马瑟兰葡萄酒的可接受度得分最低，这与单宁含量的显著增加有关。综上所述，采后脱水有利于提高马瑟兰葡萄酒的品质。
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