为了探究赤霞珠干红葡萄酒陈酿过程中酚类物质的变化规律及其与涩感质量变化之间的联系。选取宁夏贺兰山东麓同一酒庄10个垂直年份的赤霞珠干红葡萄酒，分析总酚、总单宁、总花色苷含量，利用超高效液相色谱-电喷雾多级质谱(ultra high performance liquid chromatography-electrospray ionization multi-stage mass spectrometry, UHPLC-ESI-MSn)法分析了该系列葡萄酒中的儿茶素、表儿茶素、表棓儿茶素、表儿茶素没食子酸酯、原花青素B1、B2的含量，通过二级质谱分析鉴定了(表)儿茶素三聚体，并对样品涩感质量进行了感官分析。通过相关分析建立酚类物质与涩感质量的相关性。结果表明，随着葡萄酒年份的增加总酚、总单宁和总花色苷的含量呈逐渐减少的趋势。在陈酿过程中葡萄酒的口感呈现干涩下降绒涩上升的趋势。不同质量的涩感强度与总酚及总单宁的含量没有显著的相关性(p>0.05)。干涩强度与葡萄酒中儿茶素、表儿茶素、表棓儿茶素及原花青素B1、B2含量显著正相关(p<0.05)与(表)儿茶素三聚体含量极显著正相关(p<0.01)，绒涩与这些物质没有显著相关性。

In order to explore the changes of phenolic compounds during the aging of Cabernet Sauvignon dry red wine and its relationship with the changes of the astringency quality, Cabernet Sauvignon dry red wines from the same chateau of the Eastern Foot of Helan Mountain during 10 years aging under the same bottle storage condition were selected. The contents of the general physicochemical properties, total phenol compounds, total tannins and total anthocyanins were determined and the sensory analysis was also carried out. The catechins, epicatechin, epigallocatechin, epicatechin gallate, proanthocyanidins B1, B2 and some oligomers tannins in this series of wines were determined by ultra high performance liquid chromatography-electrospray ionization multi-stage mass spectrometry (UHPLC-ESI-MSn). Correlation analysis was adopted to explore the correlation between chemical components and taste and identify chemcial components which were mainly responsible for considerable differences in the quality of red wine during wine bottle storage. The content of total phenols and tannins decreased significantly in wine with bottle storage time increase; the content of total anthocyanins during bottle storage also decreased significantly; with the dry astringency decreased the velvety astringency increase in wine. The dry astringency and velvety astringency had no significant correlation(p>0.05) with the content of total phenols and total tannins, while the dry astringency had significant positive correlation (p<0.05) with the contents of catechin, epicatechin, epigallocatechin and proanthocyanidins B1, B2, further had very significant positive correlation (p<0.01) with the (epi)catechin trimer, but the velvety astringency had no significant correlation with these chemical components.