食品与发酵工业 >

2023 , Vol. 49 >Issue 20: 215 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034623

研究报告

氧化处理对黑珍珠和赤霞珠葡萄酒颜色及花色苷稳定性的影响

  • 程思琦 ,
  • 李生保 ,
  • 曲措 ,
  • 洛松次仁 ,
  • 茶静国 ,
  • 游义琳 ,
  • 黄卫东 ,
  • 战吉宬
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  • 1(中国农业大学 食品科学与营养工程学院,北京,100083)
    2(北京市葡萄科学与酿酒技术重点实验室,北京,100083)
    3(西藏芒康藏东珍宝酒业有限公司,西藏 昌都,401121)
第一作者：硕士研究生(战吉宬教授为通信作者, E-mail:jczhan@263.net)

收稿日期: 2022-12-14

  修回日期: 2023-01-12

  网络出版日期: 2023-11-20

基金资助

芒康县小黑珍珠原种葡萄保护项目;中国农业大学教授工作站项目

收起

Effect of oxidation treatment on the color and anthocyanin stability of Black Pearl and Cabernet Sauvignon

  • CHENG Siqi ,
  • LI Shengbao ,
  • QU Cuo ,
  • LUOSONG Ciren ,
  • CHA Jingguo ,
  • YOU Yilin ,
  • HUANG Weidong ,
  • ZHAN Jicheng
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  • 1(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
    2(Beijing key Laboratory of Viticulture and Enology, Beijing 100083, China)
    3(Tibet Markam Zangdong Zhenbao Wine Company, Changdu 401121, China)

Received date: 2022-12-14

  Revised date: 2023-01-12

  Online published: 2023-11-20

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摘要

黑珍珠是西藏芒康地区广泛种植的特色酿酒葡萄品种,所酿葡萄酒颜色绚丽,但陈酿过程中容易氧化褪色。该研究以赤霞珠葡萄酒为对照,采用CIELab颜色空间法结合高效液相色谱-质谱联用技术(ultra-high performance liquid chromatography-mass spectrometry,UPLC-MS/MS),研究了黑珍珠葡萄酒氧化过程中颜色变化及其花色苷组成。结果表明,黑珍珠葡萄酒在20 ℃贮藏6 d的过程中,总花色苷含量下降,黄色色调显著上升,红色色调显著下降,葡萄酒逐渐呈现较深的黄棕色,色差值增加速度快于赤霞珠葡萄酒。赤霞珠葡萄酒的花色苷主要以单糖花色苷(占比99.37%)为主,且花色苷的酰化程度高达36.31%;而黑珍珠葡萄酒的总花色苷含量较高,但葡萄酒颜色主要由不稳定的未酰化双糖花色苷(占比85.47%)提供。另外,两个品种葡萄酒中双糖花色苷的降解率都显著高于单糖花色苷,黑珍珠葡萄酒中未酰化双糖花色苷的降解率高于酰化双糖苷。因此,黑珍珠葡萄酒颜色容易氧化衰老与其花色苷中含有较高比例的的未酰化双糖花色苷密切相关。

关键词： 葡萄酒颜色; 花色苷; 葡萄酒氧化; CIELab参数; 双糖花色苷

本文引用格式

程思琦 , 李生保 , 曲措 , 洛松次仁 , 茶静国 , 游义琳 , 黄卫东 , 战吉宬 . 氧化处理对黑珍珠和赤霞珠葡萄酒颜色及花色苷稳定性的影响[J]. 食品与发酵工业, 2023 , 49(20) : 215 -220 . DOI: 10.13995/j.cnki.11-1802/ts.034623

Abstract

Black pearl is a characteristic grape widely grown in Markam, Tibet. Wine color provided by black pearl is brilliant, but is prone to oxidation and fading during aging. In this study, compared with Cabernet Sauvignon wine, the color change of Black Pearl wine during oxidation and its anthocyanin composition were investigated by CIELab method and ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS/MS). The results showed that with the decrease of total anthocyanin in black pearl wine, the yellow hue increased significantly and the red hue decreased, bringing wine a darker yellow-brown color during 6 d of storage at 20 ℃. The black pearl’s color difference value increased faster than Cabernet Sauvignon wine. The anthocyanin of Cabernet Sauvignon wine was mainly monoglucosidic anthocyanin (99.37%), and the degree of anthocyanin acylation was 36.31%. In contrast, although the total anthocyanin content of Black Pearl wines was higher, its color was mainly provided by (85.47%) unstable diglucosidic anthocyanins. In addition, the degradation rate of diglucosidic anthocyanins was higher than that of monoglucosidic anthocyanins in both wine samples during oxidation. Non-acylated diglucosidic anthocyanins degraded faster than their acylated counterparts. Therefore, the rapid oxidation of Black Pearl wine color is mainly contributed to the high proportion of unacylated diglucosidic anthocyanins.

Key words： wine color; anthocyanins; wine oxidation; CIELab; diglucosidic anthocyanins

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