酿酒红葡萄多酚氧化酶活力及总酚含量  

Polyphenol Oxidase Activity and Total Phenol Content in Red Wine Grape

作　　者：王月晖[1] 徐洪宇[1] 张京芳[1] 侯力璇[1] 成冰[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100

出　　处：《食品科学》2013年第9期47-51,共5页Food Science

基　　金：国家公益性行业(农业)科研专项(200903043)

摘　　要：分析27酿酒红葡萄品种的多酚氧化酶(PPO)活力、总酚(TP)含量及褐变度(BD),并研究该3个指标对干红葡萄酒L*的影响。利用PPO活力与TP含量的比值η(PPO活力/TP含量)进行系统聚类,同时采用二者的平均值进行象限分布以筛选品种。结果表明:不同酿酒红葡萄品种PPO活力、TP含量及BD之间存在显著性差异,PPO活力与TP含量之间无显著相关性,但二者均与BD呈显著正相关。PPO活力、TP含量及BD与干红葡萄酒L*值呈显著负相关。蛇龙珠、黑赛比尔、赤霞珠、梅鹿辄、卡马特、品丽珠为PPO活力低且TP含量高的优良酿酒红葡萄品种。Polyphenol oxidase（PPO） activity,total phenolic（TP） content and the browning degree（BD） of 27 cultivars of red wine grape and the influence of this three factors on the value of L＊ of wine were analyzed.Variety selection was carried out by system clustering using ratio η（PPO activity/TP content）,and further divided using quadrant distribution between the average of the two indicators.The results showed significant differences in PPO activity,total phenolic content and browning degree among different red wine grape varieties.There was no significant correlation between the PPO activity and total phenol content,but they were both significantly positively related to the browning degree.PPO activity,total phenolic content and the browning degree were significantly negatively correlated with L＊ value of red wine.Cabernet Gernischet,Seibel Noir,Cabernet Sauvignon,Merlot,Kapц Maт and Cabernet Franc were selected as fine red wine grape varieties with low PPO activity and high total phenolic content.

关 键 词：酿酒红葡萄品种 多酚氧化酶活力 总酚含量 褐变度 葡萄酒L＊值 

分 类 号：S663.1[农业科学—果树学] TS262.6[农业科学—园艺学]