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洋葱葡萄酒的工艺优化于亚敏’廖欣怡李露杨继红123
2018年第37卷第5期
总第315期
（1.西北农林科技大学葡萄酒学院陕西杨凌7121002.陕西省葡萄与葡萄酒工程技术研究中心陕西杨凌712100；
3.西北农林科技大学合阳葡萄试验站陵西合阳715300）
-203
摘要以紫皮洋葱和赤霍珠葡萄酒为原料对洋葱葡萄酒的制作工艺进行优化。采用真空冷冻浓缩技术对洋葱汁进行预处理通过单因素试验优化洋汁的真空冷冻浓缩时间和洋葱浓缩汁添加比例。结果表明洋葱汁的最优真空冷冻浓缩时间为12h洋葱浓缩汁的最佳添加量为20%。在此工艺下得到的洋意葡萄酒的酒精度为7.62%vo1，干浸出物含量为48.70g/L总黄酮、总花色苷、总酚、多糖含量和总抗氧化能力分别为544.55mg/L、92.05mg/L、1157.72mg/L、63.35g/L.428.22mgVC/L。其感官评分为85.03分呈紫红色，
澄清透亮，具有宜人的果香、醇香和淡雅的葱香。各项指标均符合国标GB/T15037—2006(葡萄酒》要求关键词洋葱葡萄酒滇空冷冻浓缩江艺优化
中图分类号TS261.2
文章编号:0254-5071(2018)05-0203-05
doi:10.11882/j.issn.02545071.2018.05.040
Process optimization of onion wine YU Yamin', LIAO Xinyi', LI Xia', YANG Jihongl2e
(1.College ofEnology, Northwest Agricu/ture & Forestry University, Yangling 712100, China;
2.Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China,
3.Heyang Viti-Viniculture Station of Northwest Agriculture & Forestry University, Heyang 715300, China,
Abstract With purple onion and Cabermet Sauvignon wine as raw materials, the preparation process of onion wine was optimized. The onion juice was pretreated with vacuum freezing concentration technology. The vacuum freeze concentration time and onion concentrated juice adding propor-tion were optimized by single experiments. The results showed that the optimum vacuum freeze concentration time and onion concentrated juice addition were 12 h and 20%, respectively. Under the process, the alcohol content and dry extract content of the onion wine obtained were 7.62%vol and 48.70 g/L, respectively. The contents of total flavonoids, total anthocyanin, total phenols, polysaccharide and the total antioxidant capacity were a pe *o' se a oo jo aos rosas a Aaodsan / 8 pe / s9 /s L / so6/ st was the appearance of purple-red, clear and translucent, with pleasant fruit aroma, mellow and elegant onion aroma. Moreover, various indexes met the requirements of national standard GB/T 15037—2006 "wine*
Key words onion; wine; vacuum freezing concentration; process optimization
洋葱(AlliumcepaL.)是百合科葱属植物药食两用的
蔬菜富含多种营养物质如含硫化合物、维生素、类黄酮、花色苷、多糖、留体化合物、前列腺素A、硒等(1-4)且具有抑菌抗氧化、降血压、保护心血管、缓解糖尿病症等保健功能。葡萄酒是破碎或未破碎的新鲜葡萄果实或葡萄汁完全或不完全发醇酵后获得的酒精饮料。葡萄酒因其优雅的香气、独特的风格和预防心血管疾病、抗癌、抗衰老、养颜、助消化等保健功效而深受消费者的喜爱是世界畅销的三大酒类之一[。将洋葱与葡萄酒相结合可联合两者的保健功效增加洋葱的附加值丰富葡萄酒的种类
洋葱葡萄酒按照工艺可以分为浸渍型、勾兑型和发酵型。通常将1～2个洋葱切片与500mL左右的红葡萄酒混合放置7d左右制成浸渍型洋葱葡萄酒饮用。连喜军等通
收稿日期2018-02-02
修回日期2018-05-01
基金项目跌西省重点研发计划项目2017NY-186)
过对洋葱进行热处理浸提减压浓缩果胶酶酶解与葡萄酒混合制成风味及稳定性良好的勾兑型洋葱箫萄酒。吕耳明通过将洋葱切片、热烫、打浆取汁并减压浓缩与杜仲浸提液、山葡萄酒混合研制出一款洋葱勾兑型杜仲山葡萄酒
真空冷冻浓缩是在低温、低压、缺氧和避光的条件下完成干燥浓缩的过程能够最大程度的保留新鲜原料的色，香、味、形例。借助真空冷冻浓缩技术既能够除去洋葱中的部分水分保证洋葱品质丰富洋葱葡萄酒中的营养物质，又能够有效的减弱洋葱的挥发性刺激性气味改善洋葱葡萄酒的感管品质。紫皮洋葱的类黄酮、总酚、花色音含量高于白皮、红皮洋葱，含有更丰富的营养物质(")。因此本试
空冷冻浓缩时间对洋葱汁的得率、总黄酮、总花色苷、总
作者简介于亚敏(1991-）女硕士研究生研究方向为功能葡萄酒
*通讯作者杨继红(1975-）女副教授博士研究方向为葡萄与葡萄酒工程
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