葡萄皮中的酚类物质对葡萄酒中酚含量的影响  

Effects of Phenolic Compounds in Grape Skin on Phenol Content in Grape Wine

作　　者：于贞[1] 赵光鳌[2] 李记明 

机构地区：[1]烟台大学生物工程系,山东烟台264005 [2]江南大学生物工程学院,江苏无锡214036 [3]烟台张裕葡萄酿酒有限公司技术中心,山东烟台264001

出　　处：《酿酒科技》2010年第4期46-47,51,共3页Liquor-Making Science & Technology

摘　　要：采用HPLC法测定了赤霞珠和蛇龙珠葡萄及不同产地的蛇龙珠葡萄酿造的葡萄原酒中的酚类物质的含量。结果表明,赤霞珠葡萄中儿茶素、芦丁、原儿茶酸、咖啡酸和阿魏酸的含量明显比蛇龙珠葡萄皮的含量高;不同产地的蛇龙珠葡萄中的酚含量不同;且不同的单酚浸出率不同;葡萄酒中酚含量主要取决于葡萄皮中酚类物质的含量及各种酚类物质的浸出率。Phenols content in grape Cabernet sauvignon, in grape Cabernet gernichet and in base grape wine produced by grape Cabernet gernischet of different production area was measured by HPLC. The results showed that the content of catechin, rutin, protocatechuic acid, caffeic acid and ferulic acid in grape Cabernet sauvignon skin was obviously higher than those in grape Cabernet gernischet skin, phenols content in grape Cabernet gernischet of different production area was different, different monophenol had different extraction rate, and phenol content in grape wine was mainly dependent on phenols content in grape skin and the extraction rate of various phenolic compounds.

关 键 词：葡萄酒 赤霞珠 蛇龙珠 酚类物质 浸出率 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]