食品与发酵工业 >

2021 , Vol. 47 >Issue 18: 194 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027564

生产与科研应用

干化处理对‘马瑟兰’葡萄有机酸、花色苷和单宁组分的影响

  • 赵裴 ,
  • 成甜甜 ,
  • 王开贤 ,
  • 韩富亮
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  • 1(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
    2(陕西省葡萄与葡萄酒工程中心,陕西 杨凌,712100)
    3(西北农林科技大学(合阳)葡萄试验示范站,陕西 合阳,715300)
硕士研究生(韩富亮副教授为通讯作者,E-mail:hanfl@nwafu.edu.cn)

收稿日期: 2021-04-06

  修回日期: 2021-05-19

  网络出版日期: 2021-10-18

基金资助

“十三五”国家重点研发计划重点专项(2016YFD0400500)

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Effects of postharvest dehydration on the organic acids, anthocyanins and tannin fractions of ‘Marselan’ grapes

  • ZHAO Pei ,
  • CHENG Tiantian ,
  • WANG Kaixian ,
  • HAN Fuliang
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Shannxi Engineering Research Center for Viti-viniculture, Yangling 712100, China)
    3(Heyang Experimental Demonstration Station of Viticulture, Northwest A & F University, Heyang 715300, China)

Received date: 2021-04-06

  Revised date: 2021-05-19

  Online published: 2021-10-18

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摘要

以欧亚种酿酒葡萄‘马瑟兰’为试材,研究了不同干化时间(0、10、18、27 d)对‘马瑟兰’葡萄形态、基本理化指标、有机酸、花色苷和缩合单宁的影响。结果表明,与对照相比,干化处理27 d后,葡萄果实的皮占比、籽占比、还原糖、酒石酸和柠檬酸含量显著增加(P＜0.05);单体花色苷含量降低了26.81%,聚合花色苷含量上升了36.23%;从缩合单宁组成看,葡萄皮单宁的没食子酰化程度、儿茶素和表棓儿茶素延伸亚基比例显著下降(P＜0.05),葡萄籽单宁中表儿茶素没食子酸酯延伸亚基比例显著上升(P＜0.05)。干化处理有利于改善葡萄原料有机酸、花色苷和单宁品质。

关键词： ‘马瑟兰’葡萄; 干化处理; 有机酸; 花色苷; 单宁

本文引用格式

赵裴 , 成甜甜 , 王开贤 , 韩富亮 . 干化处理对‘马瑟兰’葡萄有机酸、花色苷和单宁组分的影响[J]. 食品与发酵工业, 2021 , 47(18) : 194 -200 . DOI: 10.13995/j.cnki.11-1802/ts.027564

Abstract

The effect of different postharvest dehydration times (0, 10, 18, 27 d) on the morphology, basic physicochemical parameters, organic acids, anthocyanins and condensed tannins of Vitis vinifera cultivars ‘Marseran’ were studied. The results showed that compared with the control group, 27 d of drying treatment displayed significantly higher levels of skin ratio, seed ratio, reducing sugar, tartaric acid and citric acid (P < 0.05). After that, the contents of monomer anthocyanins decreased by 26.81% and polymeric anthocyanins increased by 36.23% in comparison to the control group. In terms of condensed tannins composition, the galloylation percentage, the proportion of epicatechin and epigallocatechin extension subunit in skin tannins were remarkably decreased (P < 0.05), and the proportion of epicatechin gallate extension subunit in seed tannins was significantly increased (P < 0.05). Postharvest dehydration treatment is beneficial to improve the quality of organic acids, anthocyanins and tannins of grapes.

Key words： ‘Marselan’ grape; postharvest dehydration; organic acid; anthocyanin; tannin

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