该文研究斯伯特酒花用量对葡萄酒褐变程度、抗氧化能力及感官特性的影响,并对其进行比较分析.结果表明,酒花的添加能减轻葡萄酒的褐变程度,且对葡萄酒的抗氧化能力具有促进作用.在酒样自然氧化期间,与未添加酒花的葡萄酒作对照,酒花浸出物∶葡萄酒=1∶4的酒样平均总酚含量达到304.20 mg/L没食子酸,分别是未添加、1∶10、1∶8、1∶6(酒花浸出物:葡萄酒)酒样的1.07、1.05、1.04和1.02倍,且酒花的添加对ABTS自由基和DPPH自由基清除能力提升效果显著(P<0.05).在不同酒花用量的酒中,总酚含量与酒样抗氧化活性呈显著正相关(P<0.05).感官评价结果显示,酒花葡萄酒的感官评价均高于空白对照组,添加量比例为1∶4的葡萄酒感官评分最高(75分),未添加酒花的葡萄酒最低(70).%The effect of Spalter hops addition on browning degree, antioxidant activity and sensory quality of wine was studied and compared. The results indicated that the addition of hops decreased the browning degree and promoted the antioxidant activity of wine. During natural oxidation period,compared to wines without hops, the average concentration of total phenol in the wine (hops extract ∶wine=1∶4) was 304.20 mg/L gallic acid, which was 1.07, 1.05, 1.04 and 1.02 times that of the blank control group, 1∶10, 1∶8, 1∶6 (hops extract: wine) wine samples. The free radical scavenging ability of ABTS and DPPH free radical were significantly increased with the addition of hops (P<0.05). There was a significant positive correlation between total phenol content and antioxidant activity in wine with different hop additions. The sensory evaluation results showed that the sensory evaluation of hop wine was higher than that of the blank control group. The wine with the hops addition of 1∶4 had the highest score (75) and blank control group had the lowest score (70).
展开▼
