葡萄原料对干红葡萄酒品质及白藜芦醇含量的影响  

Effects of grapes on the quality and resveratrol content of dry red wine

作　　者：冀剑霜 张美玲 钱伟斌 徐作滨 李卉 温兆亮 高年发[2] 

机构地区：[1]中法合营王朝葡萄酿酒有限公司,天津300402 [2]天津科技大学生物工程学院,天津300222

出　　处：《中国酿造》2010年第11期149-152,共4页China Brewing

摘　　要：以宁夏贺兰山东麓、天津蓟县产区、山东蓬莱产区的赤霞珠和梅鹿辄葡萄酿制的干红葡萄酒为试验材料,研究了不同葡萄品种、不同产区、不同年份对干红葡萄酒中白黎芦醇含量的影响。结果表明:在宁夏贺兰山和天津蓟县2个产区,采用同种生产工艺,梅鹿辄干红葡萄酒的白藜芦醇含量高于赤霞珠干红葡萄酒。白黎芦醇总量受年份、产地气候因素的影响较大,对于赤霞珠干红葡萄酒,西部贺兰山产区白黎芦醇的含量明显高于东部蓟县和蓬莱产区。The dry red wines made fi＇om Cabemet Sauvignon and Melot grapes from three grape regions, Ningxia Helanshan, Tianjin Jixian and Shandong Penglai, were studied to explore the effects of different grape varieties, different grape regions and different wine vintages on resveratral contents of wines. The results showed that the resveratrol contents of Melot red wines were higher than those of Cabemet Sauvignon red wines when both wines were produced by the same techniques either in Ningxia Helanshan region or in Tianjin region. And the total resveratrol contents of wines were greatly influenced by vintages, geography and climates. As for Cabemet Sauvignon red wines, the resveratrol contents of the wines produced in Helanshan region were evidently higher than those produced in Jixian and Penglai regions.

关 键 词：葡萄 葡萄酒 产区 年份:白藜芦醇 多酚物质 

分 类 号：TS261.2[轻工技术与工程—发酵工程]