食品与发酵工业 >

2020 , Vol. 46 >Issue 10: 132 - 140

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023059

生产与科研应用

发酵前咖啡酸和迷迭香酸添加对干红葡萄酒颜色与香气的影响

  • 李宁宁 ,
  • 张波 ,
  • 牛见明 ,
  • 史肖 ,
  • 马腾臻 ,
  • 韩舜愈
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州,730070)
    3(甘肃省葡萄与葡萄酒产业技术研发中心,甘肃 兰州,730070)
硕士研究生(张波副教授和韩舜愈教授为共同通讯作者,E-mail:zhangbo@gsau.edu.cn;hanshunyu@gsau.edu.cn)

收稿日期: 2019-12-11

  网络出版日期: 2020-06-17

基金资助

国家自然科学基金地区科学基金项目(31560451);甘肃省商务厅葡萄酒产业发展专项资金项目(2017010);甘肃省葡萄与葡萄酒工程学重点实验室开放课题项目(GSPTJ-2017-03)

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The influence of pre-fermentative addition of caffeic acid and rosmarinic acid on the color and aroma compounds of dry red wines

  • LI Ningning ,
  • ZHANG Bo ,
  • NIU Jianming ,
  • SHI Xiao ,
  • MA Tengzhen ,
  • HAN Shunyu
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China)
    3(Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)

Received date: 2019-12-11

  Online published: 2020-06-17

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摘要

该试验通过在赤霞珠干红葡萄酒发酵前分别进行150 mg/L咖啡酸和迷迭香酸2种添加处理,并在陈酿6个月后利用超高效液相色谱-质谱以及气相色谱-质谱联用对各样品的颜色参数和香气物质进行测定分析。结果表明,处理可使样品的颜色参数L*值降低0.9～1.5 a.u.,a*值升高1.0～1.3 a.u.,且迷迭香酸处理样品效果较好。处理后的酒样其平均总花色苷和总酚质量浓度显著增加了约70和580 mg/L,而超高效液相色谱-质谱结果表明,尽管供试样品的各类花色苷物质在种类上无差异,但添加酚类物质可明显提高其质量浓度,特别是迷迭香酸处理后的酰化花色苷类型。对供试样品的香气成分分析后发现,咖啡酸处理可增加酒中酯类、酸类和萜烯类化合物含量,而迷迭香酸处理的样品中除酯类化合物含量升高外,其他类型的香气物质含量均有所降低。

关键词： 咖啡酸; 迷迭香酸; 辅色反应; 颜色; 香气物质

本文引用格式

李宁宁 , 张波 , 牛见明 , 史肖 , 马腾臻 , 韩舜愈 . 发酵前咖啡酸和迷迭香酸添加对干红葡萄酒颜色与香气的影响[J]. 食品与发酵工业, 2020 , 46(10) : 132 -140 . DOI: 10.13995/j.cnki.11-1802/ts.023059

Abstract

In this study, the pre-fermentative addition of 150 mg/L of caffeic acid and rosmarinic acid in Cabernet Sauvignon red winemaking was performed. The influence of phenolic compounds addition on wine color parameters and aroma components was monitored after 6 months of aging using UPLC-MS and GC-MS technologies. The results showed that the L* value of the treated samples was decreased by 0.9-1.5 a.u. and the a* value was increased by 1.0-1.3 a.u.. Among them, the rosmarinic acid treatment had a better effect. Meanwhile, the results showed that the mean total anthocyanin and total phenol concentrations of the treated samples increased significantly by about 70 and 580 mg/L, respectively. The results of UHPLC-MS showed that although there was no difference in the types of anthocyanins in the tested samples, the addition of phenolic compounds could significantly improve their content, especially the type of acylated anthocyanins after rosmarinic acid treatment. The analysis of aroma components showed that caffeic acid treatment increased the content of esters, acids and terpenes in wine, while rosmarinic acid treatment increased the content of esters and decreased the concentration of other types of aroma components.

Key words： caffeic acid; rosmarinic acid; copigmentaion reaction; color; aroma compound

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