为探究利口葡萄酒贮藏期混浊物的形成原因,以白葡萄品种为原料酿制利口葡萄酒,通过扫描电子显微镜、X射线衍射和傅里叶红外光谱(Fourier transform infrared spectroscopy, FT-IR)进行利口葡萄酒混浊物形貌和结构分析,并采用液相色谱-串联质谱(liquid chromatography-tandem mass spectrometry, LC-MS/MS)对混浊物蛋白进行鉴定。结果表明,利口葡萄酒混浊物由无数不规则、边缘光滑的小颗粒(非晶态)堆积组成,FT-IR显示混浊物中可能含有蛋白质和酚类物质,由化学方法检测出混浊物中蛋白含量为(114.70±0.51) mg/g,显著高于总酚和总糖含量(P<0.05);经LC-MS/MS鉴定发现,混浊物中几丁质酶、类甜蛋白和非特异性脂质转移蛋白的含量分别占蛋白总量的6.10%、5.06%、0.11%,3类蛋白是利口葡萄酒中的病程相关蛋白,可能是造成利口葡萄酒混浊的主要蛋白。该研究可为探究利口葡萄酒混浊机理和解决利口酒混浊问题提供理论参考。
To investigate the causes of haze in liqueur wine during storage, white grapes were used to make liqueur wine. The morphology and structure of haze in liqueur wine was analyzed by scanning electron microscope, X-ray diffraction and Fourier transform infrared spectroscopy (FT-IR). The haze protein was identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that the haze in liqueur wine consisted of an accumulation of small, irregular, smooth-edged particles (amorphous). FT-IR showed that the haze may contain proteins and phenolic compounds. The protein content in the haze was (114.70±0.51) mg/g as detected by chemical methods, which was significantly higher than total phenols and total polysaccharide content (P<0.05). The content of chitinase, thaumatin-like proteins and non-specific lipid-transfer protein in the haze was found to be 6.10%, 5.06% and 0.11% of the total proteins, respectively, as identified by LC-MS/MS. The three types of proteins were the pathogen-related proteins in liqueur wine, which may be the main proteins that caused the haze of liqueur wine. This study can provide theoretical references to investigate the mechanism of haze in liqueur wine and solve the problem of haze in liqueur wine.
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