不同采收期对梅尔诺葡萄和葡萄酒酚类物质及抗氧化活性的影响  

Effect of Harvest Time on Phenolic Composition and Antioxidant Activity of Merlot Grape and Wine

作　　者：孟江飞[1] 杨学威[2] 房玉林[1,3] 张会宁 张振文[1,3] 龚镭[1] 姜娇[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]中粮华夏长城葡萄酒有限公司,河北昌黎066600 [3]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [4]山西戎子酒庄有限公司,山西乡宁712100

出　　处：《中国食品学报》2012年第10期155-162,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家葡萄产业技术体系(CARS-30-zp-9)

摘　　要：在葡萄酒生产控制环节,葡萄原料采收期的确定是影响葡萄酒质量的重要因素之一。通过研究酿酒葡萄主栽品种梅尔诺在不同采收期果实及相应葡萄酒的基本理化成分,主要功能性成分——酚类物质及其抗氧化能力的变化,利用主成分分析法确定梅尔诺的最佳采收期。研究结果显示,葡萄中的总酚、总黄酮、总黄烷醇及总花色苷均在9月30日采收时含量最高,DPPH清除力以及铜离子还原力在9月30日采收时最强,铁氰化钾还原力以及羟自由基清除力在10月6日采收时最强;对于葡萄酒,总酚、总黄酮及总黄烷醇在10月6日含量最高,DPPH清除力、铜离子还原力、铁氰化钾还原力在10月6日采收时最强,总花色苷在10月9日含量最高,羟自由基清除力在10月9日最强。主成分分析结果表明,梅尔诺葡萄的最佳采收期在10月6～9日。The optimal harvest time is an essential problem facing most winemakers and wineries in the whole vinification process. The optimal harvest time of Merlot in Xiangning County, Shanxi Province, was confirmed using the principal component analysis by studying the effect of harvest time on phenolic contents and antioxidant activity of grape berries and corresponding wine. The results showed that the grape harvested on Sep. 30 had the highest amount of total phenol, total flavonoid, total flavanol and total monomeric anthocyanin, and had the strongest DPPH scavenging capacity and cupric reducing power; the grape harvested on Oct. 6 had the strongest potassium ferricyanide reducing power and hydroxyl radical scavenging activity. With respect to wines, the wine with grape harvested on Oct. 6 had the highest amount of total phenol, total flavonoid and total flavanol, the strongest DPPH scavenging capacity, cupric reducing power and potassium ferricyanide reducing power; the wine with grape harvested on Oct. 9 had the highest amount of total monomeric anthocyanin and the strongest hydroxyl radical scavenging activity. And it was confirmed that the optimal harvest time of Merlot grape in this region is about October 6～9.

关 键 词：梅尔诺 采收期 酚类物质 抗氧化活性 主成分分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]