Processing quality improvement and vinification optimization of southern wild grapes
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摘要:
目的 在葡萄的品质提升和工艺优化这两个维度上，研究了GS-1叶面肥对紫秋山葡萄营养品质，以及不同工艺参数对葡萄酒口感的影响，从而为酿造出优质的山葡萄酒提供理论与技术支持。 方法 在葡萄转色期后分三次喷施不同浓度的GS-1叶面肥，定期检测紫秋山葡萄总酸、总糖含量的变化，计算糖酸比（成熟度系数），明确紫秋山葡萄的最佳加工采收期；葡萄采收后，通过比较不同叶面肥浓度对紫秋山葡萄果实原花青素、游离花色苷、总酚、总类黄酮等主要营养品质的影响，确定GS-1叶面肥的最佳施用浓度；以感官评价和理化指标为评判标准，对菌种、发酵温度、时间、接种量四个因素进行单因素试验，并在单因素试验的基础上进行正交试验，优化山葡萄酒的发酵工艺。 结果 （1）紫秋山葡萄在福建闽南地区适宜的加工采收日期为9月下旬，其采收成熟度系数（M值）可以达到21以上；（2）紫秋山葡萄在喷施300倍GS-1叶面肥后可显著提升营养品质，其总糖、原花青素、游离花色苷、总酚、总类黄酮的含量比对照分别提高3.79%、26.99%、35.41%、13.91%、24.12%；（3）优化紫秋山葡萄酒发酵的工艺参数，即菌种为JP2酿酒酵母，发酵温度为24 ℃，接种量为1%，发酵时间为10 d。 结论 喷施GS-1叶面肥和成熟度监测，可以提升闽南地区紫秋山葡萄的品质；紫秋山干红葡萄酒酿造工艺的优化，为紫秋山葡萄酒行业的发展奠定基础。 Abstract:Objective In the two dimensions of grape quality improvement and brewing optimization, the effects of GS-1 leaf fertilizer on the nutritional quality of Ziqiu wild grape and different process parameters on the taste of wine were studied. This study would provide theoretical and technical supports for brewing high-quality wine. Method Different concentrations of GS-1 foliar fertiliser were sprayed three times after the grape colour change period. The changes in the total acid and total sugar content of Ziqiu grape were measured regularly, and the ratio of sugar to acid (ripeness coefficient) was calculated to clarify the best processing and harvesting period of Ziqiu wild grape. After grape harvest, the optimum application concentration of GS-1 foliar fertilizer was determined by comparing the effects of different foliar fertilizer concentrations on the main nutritional qualities such as proanthocyanidins, free anthocyanins, total phenolics and total flavonoids in Ziqiu wild grape fruits. Based on the sensory evaluation and physical and chemical indexes, the single factor test was carried out on the four factors of variety, fermentation temperature, time and inoculation amount, and the orthogonal test was carried out based on the single factor test to optimise the fermentation process of wine. Result (1) The suitable processing and harvesting date for Ziqiu wild grapes in the southern Fujian region is late September, and their harvest maturity coefficient (M value) can reach over 21; (2) After spraying 300 times GS-1 foliar fertilizer to Ziqiu wild grapes, the nutritional quality of wine can be significantly improved. Compared to the control treatment, the contents of total sugar, free anthocyanins, anthocyanins, phenols, and flavonoids of Ziqiu wild grape increased 3.79%, 26.99%, 35.41%, 13.91%, and 24.12%, respectively; (3) The fermentation process parameters of Ziqiu wine were optimized, the strain was JP2 Saccharomyces cerevisiae, fermentation temperature was 24 ℃, inoculation amount was 1%, and fermentation time was10 days. Conclusion GS-1 foliar fertiliser application and maturity monitoring can improve the quality of Ziqiu wild grape in southern Fujian. Optimising the brewing process of Ziqiu wild dry red wine lays the foundation for the development of Ziqiu wild wine industry. -
Key words:
- Ziqiu wild grape /
- nutritional quality /
- maturity /
- harvest period /
- process optimization.
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图 1 叶面肥处理后紫秋山葡萄果实在成熟期间总酸的变化
“**”表示与0倍相比差异极显著（P＜0.01），“*”表示差异显著（P＜0.05)，下同
Figure 1. Changes in total acidity of Ziqiu grape fruit during ripening after foliar fertiliser treatment
' * * ' indicated that the difference was extremely significant compared with 0 times( P ＜ 0.01 ), ' * ' means significant difference ( P ＜ 0.05 )，the same as below )
图 2 叶面肥处理后紫秋山葡萄果实在成熟期间总糖的变化
Figure 2. Changes in total sugar in Ziqiu grape fruit during ripening after foliar fertiliser treatment
图 3 叶面肥处理后紫秋山葡萄果实在成熟期间糖酸比（M值）的变化
Figure 3. The change in sugar-acid ratio (M value) of Ziqiu grape fruit during ripening after foliar fertiliser treatment
表 1 正交试验设计
Table 1. Experimental design using orthogonal table
处理号
Processing
numberA菌种
YeastB接种量
Inoculation
amount /%C温度
Temperature/ ℃D空列
Empty column1 1（BV818） 1（0.5） 1（20） 1 2 1 2（1.0） 2（24） 2 3 1 3（1.5） 3（28） 3 4 2(JP2) 1 2 3 5 2 2 3 1 6 2 3 1 2 7 3(XR) 1 3 2 8 3 2 1 3 9 3 3 2 1 
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表 2 不同叶面肥处理对紫秋山葡萄主要营养品质的影响
Table 2. Effects of different foliar fertilizer treatments on the main nutritional quality of Ziqiu grapes
处理
Group总糖
Total sugar/（g·kg−1）总酸
Total acid/（g·kg−1）原花青素
Procyanidin/（mg·g−1）游离花色苷
free anthocyanins/（mg·kg−1）总酚
Phenolics/（mg·g−1）总类黄酮
Total flavonoids/（mg·g−1）0倍
0 times131.70±1.1Aa 5.35±0.02Aa 7.52±0.12Bb 472.15±3.68Bb 3.02±0.06Bb 16.54±0.29Bb 600倍
600 times132.70±1.2Bb 5.29±0.09Aab 8.43±0.24Ab 610.42±6.19Aa 3.33±0.05ABa 18.75±0.33Ab 300倍
300 times136.55±1.15Cc 5.25±0.05Ab 9.55±0.07Aa 639.33±6.51Aa 3.44±0.02Aa 20.53±0.28Aa 不同大写字母表示差异极显著（P＜0.01），小写字母表示差异显著（P＜0.05)。
Different uppercase letters indicate extremely significant difference (P ＜ 0.01), lowercase letters indicate significant difference (P ＜ 0.05).
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表 3 接种量为变量时各理化指标变化
Table 3. The changes of physical and chemical indexes when the inoculation amount was a variable
接种量
Inoculation amount总酸
Total acid/（g·L−1）总糖
Total sugar/（g·L−1）挥发酸
Volatile acid/（g·L−1）酒精度
Alcohol content/%感官评价得分
Sensory evaluation score0.5% 6.08±0.07 3.46±0.02 0.42±0.03 13.1±0.05 83.09 1% 5.55±0.06 3.79±0.03 0.37±0.02 13.1±0.03 89.45 1.5% 5.36±0.06 3.89±0.06 0.35±0.02 12.8±0.02 88.18 2% 5.86±0.06 3.74±0.04 0.44±0.01 13.1±0.00 85.45 2.5% 6.03±0.03 3.65±0.05 0.45±0.03 13.1±0.02 82.00
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表 4 发酵温度为变量时各理化指标变化
Table 4. The changes of physical and chemical indexes when fermentation temperature was variable
发酵温度
Fermentation temperature总酸
Total acid/（g·L−1）总糖
Total sugar/（g·L−1）挥发酸
Volatile acid/（g·L−1）酒精度
Alcohol content/%感官评价得分
Sensory evaluation score16 ℃ 5.82±0.01 4.29±0.09 0.59±0.01 12.4±0.02 81.64 20 ℃ 5.67±0.01 3.16±0.06 0.39±0.02 12.8±0.02 83.82 24 ℃ 5.59±0.03 3.69±0.10 0.35±0.00 13.3±0.00 89.64 28 ℃ 5.56±0.02 3.27±0.05 0.48±0.01 12.8±0.03 71.27 32 ℃ 5.52±0.03 3.26±0.07 0.57±0.02 12.6±0.04 70.73
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表 5 发酵时间为变量时各理化指标变化
Table 5. The changes of physical and chemical indexes when fermentation time was variable
发酵时间
Fermentation time总酸
Total acid/（g·L−1）总糖
Total sugar/（g·L−1）挥发酸
Volatile acid/（g·L−1）酒精度
Alcohol content/%感官评价得分
Sensory evaluation score4d 5.88±0.09 22.35±1.15 0.45±0.01 12.3±0.02 76.73 7d 5.68±0.03 4.12±0.09 0.38±0.03 13.1±0.03 81.64 10d 5.56±0.01 3.73±0.04 0.35±0.02 13.3±0.03 89.09 13d 5.64±0.04 3.78±0.03 0.41±0.01 13.3±0.00 72.55 16d 5.78±0.10 3.74±0.02 0.44±0.03 13.3±0.02 67.09
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表 6 菌种为变量时各理化指标变化
Table 6. The changes of physical and chemical indexes when the strain was a variable
菌种
Strain总酸
Total sugar/（g·L−1）总糖
Total acid/（g·L−1）挥发酸
Volatile acid/（g·L−1）酒精度
Alcohol content/%感官评价得分
Sensory evaluation scoreJP2 5.54±0.07 3.67±0.09 0.59±0.01 13.1±0.03 89.73 BV818 5.78±0.03 2.27±0.12 0.61±0.03 13.1±0.00 82.64 XR 5.66±0.02 2.12±0.09 0.81±0.02 13.3±0.03 88.64
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表 7 果浆发酵L9（34）正交试验及结果
Table 7. Fruit pulp fermentation L9 ( 34 ) orthogonal experiment and results
处理号
Processing numberA菌种
StrainB接种量
Inoculation amount/%C温度
Temperature/℃D空列
Empty column感官评价得分
Sensory evaluation score1 1 1 1 1 87.05 2 1 2 2 2 87.77 3 1 3 3 3 84.68 4 2 1 2 3 88.5 5 2 2 3 1 86.32 6 2 3 1 2 87.23 7 3 1 3 2 83.41 8 3 2 1 3 85.05 9 3 3 2 1 83.95 K1 259.50 258.96 259.33 K2 262.05 259.14 260.22 K3 252.41 255.86 254.41 k1 86.50 86.32 86.44 k2 87.35 86.38 86.74 k3 84.14 85.29 84.80 R 3.21 1.09 1.94 主次顺序
Primary and secondary orderA＞C＞B 最优水平
Optimal levelA2 B2 C2
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