食品与发酵工业 >

2024 , Vol. 50 >Issue 10: 180 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036467

研究报告

贺兰山东麓红葡萄酒颜色差异分析

  • 黄小晶 ,
  • 李阿波 ,
  • 沈甜 ,
  • 许泽华 ,
  • 牛锐敏 ,
  • 陈卫平
展开
  • (宁夏农林科学院园艺研究所,宁夏 银川,721000)
第一作者:硕士,助理研究员(陈卫平研究员为通信作者,E-mail:nature06chen@163.com)

收稿日期: 2023-06-14

  修回日期: 2023-07-17

  网络出版日期: 2024-06-11

基金资助

宁夏农林科学院高质量发展和生态保护科技创新示范项目(NGSB-2021-4-05);国家现代农业产业技术体系建设专项资金项目(CARS-29)

收起

Color features analysis of red wines from eastern foot of Helan Mountain

  • HUANG Xiaojing ,
  • LI Abo ,
  • SHEN Tian ,
  • XU Zehua ,
  • NIU Ruimin ,
  • CHEN Weiping
Expand
  • (Horticultural Research Institute, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan 721000, China)

Received date: 2023-06-14

  Revised date: 2023-07-17

  Online published: 2024-06-11

Fold

摘要

为探究贺兰山东麓地区赤霞珠及梅鹿辄葡萄酒的颜色特征差异,以贺兰山东麓5个地区的‘赤霞珠’及‘梅鹿辄’葡萄为实验材料,测定其CIELAB色空间参数、酚类物质含量,并进行主成分分析。结果表明,贺兰山东麓葡萄酒CIELAB参数受品种及地区影响显著,具有较低的L*,而a*、b*较高,葡萄酒颜色较暗,红色色调较高;C*ab为47.46~60.82,酒样色彩饱和性较高。不同地区和不同品种的干红葡萄酒在颜色相关指标的主成分图上分布差异显著。金山赤霞珠葡萄酒的L*、a*等CIE参数均显著低于其他酒样,而花色苷、总黄酮等酚类物质显著高于其他酒样,酒体呈暗紫红色,明显区别于其他地区;玉泉营梅鹿辄葡萄酒的b*、hab较低,总花色苷显著高于其他酒样,酒体明亮,呈胭脂红色。各地葡萄酒颜色差异显著,具有各自特有的颜色特征。

关键词： 红葡萄酒; 颜色特征; CIELAB色空间

本文引用格式

黄小晶 , 李阿波 , 沈甜 , 许泽华 , 牛锐敏 , 陈卫平 . 贺兰山东麓红葡萄酒颜色差异分析[J]. 食品与发酵工业, 2024 , 50(10) : 180 -186 . DOI: 10.13995/j.cnki.11-1802/ts.036467

Abstract

To investigate the differences in color characteristics of Cabernet Sauvignon and Merlot wines in the eastern foot of Helan Mountain, Cabernet Sauvignon and Merlot wines from five regions in the eastern foot of Helan Mountain were used as experimental materials.The CIELAB color space parameters, phenolic content, and principal component analysis(PCA) were measured.Results showed that the CIE parameters of wines from the eastern foot of Helan Mountains were significantly affected by variety and region, with lower brightness(L*), while red hue value(a*) and yellow hue value(b*) were higher, the wines were darker and had higher red tones.C*ab was 47.46-60.82, and the wine samples had higher color saturation.The distribution of the principal components of color-related indexes of dry red wines from different regions and varieties differed significantly.L*, a*, and other CIE parameters of Cabernet Sauvignon Wine in Jinshan was significantly lower than other wine samples, while phenolic substances such as anthocyanin and total flavonoids were significantly higher than other wine samples, and the wine was dark purple-red in color, which was obviously different from other regions.b* and hab of Merlot in Yuquanying were lower, and total anthocyanin was significantly higher than other wine samples, and the wine was bright, carmine color.The color of the wines varied significantly from region to region, with their own unique color characteristics.

Key words： red wine; colour feature; CIELAB colour space

参考文献

[1] SPENCE C.On the psychological impact of food colour[J].Flavour, 2015, 4(1):21.
[2] 王晓月, 张珊珊, 张欣珂, 等.发酵前添加黄酮醇类辅色素对‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响[J].食品科学, 2020, 41(18):188-195.
WANG X Y, ZHANG S S, ZHANG X K, et al.Effect of pre-fermentative addition of flavanols on the color attributes and phenolic profiles of ‘Cabernet Sauvignon’ dry red wine[J].Food Science, 2020, 41(18):188-195.
[3] 陶永胜, 张莉.不同种类 红葡萄酒CIELab参数与花色素苷化合物的相关分析[J].中国农业科学, 2010, 43(20):4271-4277.
TAO Y S, ZHANG L.Correlation analysis of CIELab parameters and anthocyanidins of different red wines[J].Scientia Agricultura Sinica, 2010, 43(20):4271-4277.
[4] 李运奎, 范舒悦, 张煜, 等.西北地区红葡萄酒颜色微观量化分类与宏观量化分级[J].农业机械学报, 2023, 54(5):379-386.
LI Y K, FAN S Y, ZHANG Y, et al.Micro-quantitative classification and macro-quantitative gradation of color of dry red wines in Northwest China[J].Transactions of the Chinese Society for Agricultural Machinery, 2023, 54(5):379-386.
[5] 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.
[6] 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.
[7] 雷用东, 邓小蓉, 罗瑞峰, 等.3种颜色体系在食品应用中的研究进展[J].食品科学, 2016, 37(1):241-246.
LEI Y D, DENG X R, LUO R F, et al.Progress in the application of three types of color system in color measurement of foods[J].Food Science, 2016, 37(1):241-246.
[8] 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.
[9] 李伟, 席晓敏, 李辉, 等.贺兰山东麓赤霞珠干红葡萄酒陈酿过程中颜色变化研究[J].食品科学技术学报, 2020, 38(2):41-47.
LI W, XI X M, LI H, et al.Determination of color change during aging of cabernet sauvignon in eastern foot hill of Helan Mountain[J].Journal of Food Science and Technology, 2020, 38(2):41-47.
[10] 郭耀东, 王飞, 董少杰, 等.红葡萄酒CIELAB参数与花色素的主成分多元线性回归分析[J].食品科学, 2019, 40(18):210-215.
GUO Y D, WANG F, DONG S J, et al.Principal component analysis and multiple linear regression analysis of CIELAB parameters and anthocyanins in red wine[J].Food Science, 2019, 40(18):210-215.
[11] 李运奎, 张煜, 范舒悦, 等.外源多酚添加条件下干红葡萄酒颜色和花色苷特性研究[J].农业机械学报, 2023, 54(4):399-406.
LI Y K, ZHANG Y, FAN S Y, et al.Effects of exogenous polyphenols addition on color and anthocyanins of dry red wine[J].Transactions of the Chinese Society for Agricultural Machinery, 2023, 54(4):399-406.
[12] 葛谦, 刘正庭, 陈翔, 等.赤霞珠葡萄酒酿造过程中花色苷及颜色参数变化规律[J].中国酿造, 2018, 37(2):137-141.
GE Q, LIU Z T, CHEN X, et al.Change rule of anthocyanins and color parameters during Cabernet Sauvignon winemaking process[J].China Brewing, 2018, 37(2):137-141.
[13] 马雪蕾, 王舒伟, 罗春凤, 等.基于CIELab参数分析发酵前添加不同橡木片对葡萄酒陈酿期间颜色的影响[J].食品工业科技, 2019, 40(20):296-303;309.
MA X L, WANG S W, LUO C F, et al.Effect of pre-fermentative addition of different oak chips on the colour based on the CIELab during wine aging[J].Science and Technology of Food Industry, 2019, 40(20):296-303;309.
[14] 汤晓宏,丁燕,高德艳,等. 基于CIELab色空间法分析海底陈酿对葡萄酒色泽的影响 . 中外葡萄与葡萄酒, 2022(5): 88-92.
TANG X H, DING Y, GAO D Y, et al. Effect of seafloor storage on wine colour based on ClELab colour space system. Sino-Overseas Grapevine & Wine, 2022(5): 88-92.
[15] 李宁宁, 张波, 牛见明, 等.基于CIELab参数的葡萄酒基本花色苷与原儿茶酸的辅色评估[J].食品与发酵工业, 2019, 45(15):44-52.
LI N N, ZHANG B, NIU J M, et al.Evaluation of copigmentation of basic wine anthocyanins and protocatechuic acid based on CIELab parameters[J].Food and Fermentation Industries, 2019, 45(15):44-52.
[16] 陈晓艺, 张军翔, 王宏.均匀色空间下红葡萄酒颜色量化分级研究[J].食品与机械, 2015, 31(5):32-35.
CHEN X Y, ZHANG J X, WANG H.Research for quantitative classification of dry red wine in uniform color space[J].Food & Machinery, 2015, 31(5):32-35.
[17] 李斌斌, 赵晓敏, 周鹤, 等.不同冷浸渍时间对干红葡萄酒酚类物质和色泽品质的影响[J].食品与发酵工业, 2019, 45(18):183-188;194.
LI B B, ZHAO X M, ZHOU H, et al.Effects of different cold maceration time on phenolic substances and color of dry red wine[J].Food and Fermentation Industries, 2019, 45(18):183-188;194.
[18] 赵宇, 沙青, 孔彩琳, 等.西北地区干红葡萄酒质量相关理化指标的判别功能解析[J].食品科学技术学报, 2021, 39(3):129-139.
ZHAO Y, SHA,Q, KONG C L, et al.Discriminant analysis of physicochemical indexes related to quality of dry red wines from Northwest China[J].Journal of Food Science and Technology, 2021, 39(3):129-139.
[19] ORAEI M, PANAHIRAD S, ZAARE-NAHANDI F, et al.Pre-véraison treatment of salicylic acid to enhance anthocyanin content of grape (Vitis vinifera L.) berries[J].Journal of the Science of Food and Agriculture, 2019, 99(13):5946-5952.
[20] ZHANG Q T, CHEN T G, WANG X Y, et al.Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine[J].LWT, 2020, 128:109514.
[21] LIANG N N, HE F, PAN Q H, et al.Optimization of sample preparation and phloroglucinol analysis of Marselan grape skin proanthocyanidins using HPLC-DADESI-MS/MS[J].South African Journal of Enology and Viticulture, 2016, 33(1):121-131.
[22] 梁娜娜, 韩深, 何非, 等.几种红葡萄酿酒过程中花色苷组成与CIELab参数的相关分析[J].中国酿造, 2014, 33(1):48-55.
LIANG N N, HAN S, HE F, et al.Correlation analysis of anthocyanin compositions and CIELab parameters during the process of wine fermentation by several red grape varieties[J].China Brewing, 2014, 33(1):48-55.
[23] 曲睿, 陈胜, 唐利萨, 等.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.
QU R, CHEN S, TANG L S, et al. Analysis of phenolics and color in red wines brewed by grape varieties newly introduced in Hexi Corridor. Food and Fermentation Industries, 2022, 48(14):107-112.
[24] 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