食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 215 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042354

研究报告

天然抗氧化剂对赤霞珠葡萄酒抗氧化活性及风味的影响

  • 秦旭晨 ,
  • 段雪荣 ,
  • 马占胜 ,
  • 雷玉娟
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  • 1(河北科技师范学院 食品科技学院,河北 秦皇岛,066600)
    2(贵州茅台酒厂(集团)昌黎葡萄酒业有限公司,河北 秦皇岛,066600)
第一作者:硕士研究生(雷玉娟副教授为通信作者,E-mail:leiyujuan@sina.com)

收稿日期: 2025-02-12

  修回日期: 2025-05-06

  网络出版日期: 2026-01-22

基金资助

河北省自然科学基金面上项目(C2021407016)

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Effects of natural antioxidants on antioxidant activity and flavor of Cabernet Sauvignon wine

  • QIN Xuchen ,
  • DUAN Xuerong ,
  • MA Zhansheng ,
  • LEI Yujuan
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  • 1(College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China)
    2(Kweichow Moutai Distillery Changli Winery Co.Ltd., Qinhuangdao 066600, China)

Received date: 2025-02-12

  Revised date: 2025-05-06

  Online published: 2026-01-22

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摘要

SO2是目前葡萄酒中最常见且经济的抗氧化剂,但可能引起部分敏感人群的过敏反应,酿酒行业致力于寻找SO2的替代品或减少其用量。该文研究了3种天然抗氧化剂:还原型谷胱甘肽(G)、葡多酚(P)、羧甲基壳聚糖(C)对葡萄酒抗氧化活性、酚类物质含量、色泽指标及挥发性成分的影响,并与传统抗氧化剂SO2(S)进行对比研究。结果表明,各天然抗氧化剂处理组与SO2处理组的酒样在基本理化指标上无显著差异,均能正常完成发酵。P(100 mg/L)组、C(200 mg/L)组的自由基清除率基本与S(70 mg/L)组持平。各处理组中,P(100 mg/L)组的总酚含量最高,为843.93 mg/L,效果优于传统的S(70 mg/L)处理组,P(100 mg/L)组与S(70 mg/L)组花色苷含量无显著性差异(P>0.05),C(200 mg/L)组的花色苷含量显著高于S组(P<0.05)。颜色参数方面,C(200 mg/L)组与C(300 mg/L)组的酒体颜色稳定性好,显示出较深的紫红色调。添加羧甲基壳聚糖的葡萄酒在感官品质上优于其他处理组,特别是在色泽和香气复杂度方面获得较高评分。GC-MS测定结果表明,添加天然抗氧化剂后,P组和C组的香气特征与S组相似,其中C(200 mg/L)组的风信子香特征较为明显。综合来看,葡多酚及羧甲基壳聚糖处理组在赤霞珠葡萄酒抗氧化及护色护香方面效果不逊于SO2,一定程度上可作为抗氧化剂SO2的替代。谷胱甘肽处理组护色护香效果虽不及SO2,但10 mg/L谷胱甘肽处理组依然能够保持最高的总黄酮物质含量,发展前景较为广阔。

关键词： 赤霞珠葡萄酒; 抗氧化; 谷胱甘肽; 葡多酚; 羧甲基壳聚糖

本文引用格式

秦旭晨 , 段雪荣 , 马占胜 , 雷玉娟 . 天然抗氧化剂对赤霞珠葡萄酒抗氧化活性及风味的影响[J]. 食品与发酵工业, 2026 , 52(1) : 215 -225 . DOI: 10.13995/j.cnki.11-1802/ts.042354

Abstract

Sulfur dioxide remains the most prevalent and cost-effective antioxidant in winemaking, yet its potential to trigger allergic reactions in sensitive individuals has driven the industry to seek alternatives or reduce usage.This study investigated reduced glutathione (G), grape polyphenols (P), and carboxymethyl chitosan (C) as potential sulfur dioxide (S) substitutes in Cabernet Sauvignon winemaking.All treatments achieved successful fermentation with comparable physicochemical properties to the S group (70 mg/L).The P (100 mg/L) and C (200 mg/L) groups exhibited equivalent free radical scavenging rates to S group.Total phenolics reached 843.93 mg/L in the P group, outperforming the traditional S (70 mg/L) group.Anthocyanin retention showed no difference between P and S groups, while the C (200 mg/L) group has significantly higher anthocyanin content than the S group (P<0.05).Color stability tests revealed enhanced purple-red hue maintenance in C-treated wines (200-300 mg/L), Sensory evaluation ranked carboxymethyl chitosan wines highest for color depth and aromatic complexity.GC-MS analysis identified similar volatile profiles across P, C, and S groups, with C (200 mg/L) uniquely amplifying hyacinth-like floral notes.Although glutathione (10 mg/L) showed limited color/aroma protection, it maintained the highest flavonoid content.Overall, the grape polyphenol and carboxymethyl chitosan treatment groups demonstrate antioxidant and color/aroma preservation effects in Cabernet Sauvignon wine that are comparable to sulfur dioxide, making them potential alternatives to sulfur dioxide to some extent.Although the color/aroma preservation effect of the glutathione group is inferior to that of sulfur dioxide.The glutathione-treated group (10 mg/L) maintained the highest total flavonoid content and demonstrated promising potential for future applications.

Key words： Cabernet Sauvignon wine; antioxidant; glutathione; grape polyphenol; carboxymethyl chitosan

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