食品与发酵工业 >

2022 , Vol. 48 >Issue 14: 107 - 112

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029861

研究报告

河西走廊新引品种红葡萄酒酚类物质及颜色分析

  • 曲睿 ,
  • 陈胜 ,
  • 唐利萨 ,
  • 张雪 ,
  • 张学忠 ,
  • 刘延琳
展开
  • 1(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
    2(甘肃夏博岚葡萄种植有限公司,甘肃 武威,733300)
    3(西北农林科技大学,宁夏贺兰山东麓葡萄酒试验示范站,宁夏 永宁,750104)
第一作者：硕士研究生(刘延琳教授为通信作者,E-mail:yanlinliu@nwsuaf.edu.cn)

收稿日期: 2021-10-28

  修回日期: 2021-11-19

  网络出版日期: 2022-08-19

基金资助

国家现代农业(葡萄)产业技术体系建设专项(CARS-29-jg-03)

收起

Analysis of phenolics and color in red wines brewed by grape varieties newly introduced in Hexi corridor

  • QU Rui ,
  • CHEN Sheng ,
  • TANG Lisa ,
  • ZHANG Xue ,
  • ZHANG Xuezhong ,
  • LIU Yanlin
Expand
  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Gansu Summer Land Vineyard Co.Ltd., Wuwei 733300, China)
    3(Ningxia Eastern Foot of Helan Mountain Wine Station of Northwest A&F University, Yongning 750104, China)

Received date: 2021-10-28

  Revised date: 2021-11-19

  Online published: 2022-08-19

Fold

摘要

该试验以7个河西走廊新引红葡萄品种(系)作为材料通过小容器发酵工艺酿造干红葡萄酒,测定了酒样的基础理化指标,总酚、单宁、花色苷、黄酮醇、黄烷醇和酒石酸酯的含量,以及CIELab颜色参数,对新引品种葡萄酒的酿酒特性进行了分析,以期为新引红葡萄品种的推广种植提供理论基础。结果表明,未经人工调酸,新引葡萄品种酒样的总酸含量为6.71~9.64 g/L,陈酿1年后卡本内·维洛斯酒样总酸变化较小,或能助力解决目前西北产区葡萄原料酸度不足的问题。此外,马瑟兰酒样的黄酮醇和酒石酸酯的含量较高,分别为354.81、311.85 mg/L,具有保持颜色稳定的潜力。与此同时,卡本内·维洛斯、莱博、小味尔多和赤霞珠169酒样酚类物质含量较高,其中卡本内·维洛斯酒样总酚含量为2 349.70 mg/L,单宁含量为818.57 mg/L,具有良好的陈年潜力。

关键词： 引种; 葡萄; 红葡萄酒; 酚类物质; 河西走廊

本文引用格式

曲睿 , 陈胜 , 唐利萨 , 张雪 , 张学忠 , 刘延琳 . 河西走廊新引品种红葡萄酒酚类物质及颜色分析[J]. 食品与发酵工业, 2022 , 48(14) : 107 -112 . DOI: 10.13995/j.cnki.11-1802/ts.029861

Abstract

Seven newly introduced red grape varieties (clones) from the Hexi corridor were vinified into dry red wines by a small vessel fermentation process. The basic physicochemical parameters of the wine samples, the content of total phenols, tannins, anthocyanins, flavanols, flavanols and tartaric esters, as well as the CIELab color parameters, were determined. This was followed by an analysis of the winemaking characteristics of the newly introduced varieties to provide a theoretical basis for the promotion of their cultivation. The results showed that the total acid content of the wine samples ranged from 6.71 to 9.64 g/L without manual acid adjustment. After one year of ageing, the Cabernet Volos sample showed low variation in total acidity, which seems to contribute to solving the current problem of acidity deficiency in grapes from north-western China. Compared to the others, the Marselan sample had higher levels of flavanol and tartaric acid esters at 354.81 and 311.85 mg/L respectively, with the possibility of maintaining stable color. Meanwhile, Cabernet Volos, Rebo, Petit Verdot and Cabernet Sauvignon 169 contained higher amounts of phenolics. Among them, Cabernet Volos had 2 349.70 mg/L of total phenols and 818.57 mg/L of tannins, offering excellent ageing potential.

Key words： varieties introduction; grape; red wine; phenols; Hexi corridor

参考文献

[1] PESTAR BIZJAK S P, HRISTOV H, KOSˇMERL T, et al.Influence of consumer regiocentrism on perceived value of wine[J].British Food Journal, 2018, 120(1):33-43.
[2] BELDA I, ZARRAONAINDIA I, PERISIN M, et al.From vineyard soil to wine fermentation:Microbiome approximations to explain the “terroir” concept[J].Frontiers in Microbiology, 2017, 8:821.
[3] BIMPILAS A, TSIMOGIANNIS D, BALTA-BROUMA K, et al.Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage[J].Food Chemistry, 2015, 178:164-171.
[4] WANG S N, WANG X Y, ZHAO P T, et al.Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system[J].LWT, 2021, 152:112217.
[5] 李玉梅, 韦霞霞, 李彦彪, 等.‘美乐’和‘蛇龙珠’葡萄在甘肃不同产区的品质评价[J].经济林研究, 2020, 38(4):152-160.
LI Y M, WEI X X, LI Y B, et al.Quality analysis of 'Merlot' and 'Cabernet Gernischt' grapes in different producing areas of Gansu Province[J].Non-Wood Forest Research, 2020, 38(4):152-160.
[6] CHENG G, FA J Q, XI Z M, et al.Research on the quality of the wine grapes in corridor area of China[J].Food Science and Technology, 2015, 35(1):38-44.
[7] 唐紫竹, 陈胜, 张学忠, 等.河西走廊新引‘黑比诺’不同营养系葡萄与葡萄酒品质特征差异研究[J].中国酿造, 2021, 40(7):107-111.
TANG Z Z, CHEN S, ZHANG X Z, et al.Differences in the quality characteristics of grape and wine of different clones of newly introduced 'Pinot Noir' in Hexi corridor[J].China Brewing, 2021, 40(7):107-111.
[8] 李运奎, 韩富亮, 张予林, 等.基于CIELAB色空间的红葡萄酒颜色直观表征[J].农业机械学报, 2017, 48(6):296-301.
LI Y K, HAN F L, ZHANG Y L, et al.Visualization for representation of red wine color based on CIELAB color space[J].Transactions of the Chinese Society for Agricultural Machinery, 2017, 48(6):296-301.
[9] BEKAR T, BAYRAM M, CANGI R, et al.Effects of leaf removals on must and wine chemical composition and phenolic compounds of Narince (Vitis vinifera) grape cultivar[J].Scientia Horticulturae, 2017, 225:343-349.
[10] VIGNAULT A, GONZÁLEZ-CENTENO M R, PASCUAL O, et al.Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution[J].Food Chemistry, 2018, 268:210-219.
[11] BROOKS L M, KUHLMAN B J, MCKESSON D W, et al.Poor interoperability of the Adams-Harbertson method for analysis of anthocyanins:Comparison with AOAC pH differential method[J].Journal of AOAC International, 2013, 96(1):86-90.
[12] CLIFF M A, KING M C, SCHLOSSER J.Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines[J].Food Research International, 2007, 40(1):92-100.
[13] LI H, WANG X Y, LI Y, et al.Polyphenolic compounds and antioxidant properties of selected China wines[J].Food Chemistry, 2009, 112(2):454-460.
[14] 刘敏, 闵卓, 鞠延仑, 等.全球气候变暖对葡萄和葡萄酒品质的影响[J].北方园艺, 2017(4):177-182.
LIU M, MIN Z, JU Y L, et al.Effects of global warming on grape and wine quality[J].Northern Horticulture, 2017(4):177-182.
[15] 唐柯, 倪高玉, 李记明, 等.辅色素对葡萄酒单体花色苷及颜色的影响[J].食品与发酵工业, 2019, 45(22):54-59.
TANG K, NI G Y, LI J M, et al.Effect of co-pigment on monomeric anthocyanin and color of wine[J].Food and Fermentation Industries, 2019, 45(22):54-59.
[16] CASTELLARIN S D, CIPRIANI G, GASPERO G D, et al.Grapevine named 'CABERNET VOLOS':Italy, US PP028047[P].2017-05-23.
[17] DI GASPERO G, CIPRIANI G, ADAM-BLONDON A F, et al.Linkage maps of grapevine displaying the chromosomal locations of 420 microsatellite markers and 82 markers for R-gene candidates[J].Theoretical and Applied Genetics, 2007, 114(7):1 249-1 263.
[18] 胡丽, 彭文婷, 卢浩成, 等.不同酿酒葡萄果实类黄酮及香气物质差异分析[J].食品科学, 2020, 41(14):225-233.
HU L, PENG W T, LU H C, et al.Analysis on differences in flavonoids and aroma compounds of different wine grape varieties[J].Food Science, 2020, 41(14):225-233.
[19] 凌梦琪, 邹文文, 吴广枫, 等.发酵后混酿调控‘赤霞珠’葡萄酒的香气和色泽[J].现代食品科技, 2021, 37(4):234-241.
LING M Q, ZOU W W, WU G F, et al.Regulation of aroma and color characters in 'Cabernet SauvignoŃ wines through 'Coupage' technique[J].Modern Food Science & Technology, 2021, 37(4):234-241.
[20] 王宏, 陈晓艺, 张军翔.贺兰山东麓年轻红葡萄酒的CIELab颜色空间特征[J].食品科学, 2014, 35(9):20-23.
WANG H, CHEN X Y, ZHANG J X.Characteristic analysis of young red wine from the eastern foot of Helan mountain based on CIELab color space parameters[J].Food Science, 2014, 35(9):20-23.
[21] 韩富亮, 李杨, 李记明, 等.红葡萄酒花色苷结构和颜色的关系研究进展[J].食品与生物技术学报, 2011, 30(3):328-336.
HAN F L, LI Y, LI J M, et al.Relation between anthocyanin structures and color in red wine:A review[J].Journal of Food Science and Biotechnology, 2011, 30(3):328-336.
[22] BOIDO E, ALCALDE-EON C, CARRAU F, et al.Aging effect on the pigment composition and color of Vitis vinifera L.cv.Tannat wines.contribution of the main pigment families to wine color[J].Journal of Agricultural and Food Chemistry, 2006, 54(18):6 692-6 704.
[23] TROUILLAS P, SANCHO-GARCíA J C, DE FREITAS V, et al.Stabilizing and modulating color by copigmentation:Insights from theory and experiment[J].Chemical Reviews, 2016, 116(9):4 937-4 982.
[24] 兰圆圆, 陶永胜, 张世杰, 等.我国多产区干红葡萄酒颜色相关指标的关联分析[J].食品科学, 2013, 34(11):1-4.
LAN Y Y, TAO Y S, ZHANG S J, et al.Correlation analysis of color parameters and chemical components of Chinese red wines from different growing regions[J].Food Science, 2013, 34(11):1-4.
[25] 史肖, 张波, 牛见明, 等.甘肃武威地区不同成熟期‘黑比诺’葡萄中的多酚测定[J].食品与发酵工业, 2020, 46(4):258-265.
SHI X, ZHANG B, NIU J M, et al.Determination of polyphenols in 'Pinot Noir' grape at different ripening stages in Wuwei area of Gansu Province[J].Food and Fermentation Industries, 2020, 46(4):258-265.
[26] 黄小晶, 牛锐敏, 沈甜, 等.不同整形方式对‘梅鹿辄’葡萄酒品质及CIELAB色空间特征的影响[J].食品与发酵工业, 2020, 46(14):28-33.
HUANG X J, NIU R M, SHEN T, et al.Effect of different trellis system on phenolic substances and CIELAB color space of 'Merlot' wine[J].Food and Fermentation Industries, 2020, 46(14):28-33.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司