我国多产区干红葡萄酒颜色相关指标的关联分析  

Correlation Analysis of Color Parameters and Chemical Components of Chinese Red Wines from Different Growing Regions

作　　者：兰圆圆[1] 陶永胜[1] 张世杰[1] 丁吉星[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《食品科学》2013年第11期1-4,共4页Food Science

基　　金：国家自然科学基金项目(31000756);"十二五"国家科技支撑计划项目(2012BAD31B07)

摘　　要：采集我国多个产区不同年份的21款干红葡萄酒产品,分析总酚、单宁、颜色参数等感官理化指标,采用相关分析(RA)和主成分分析(PCA)寻找多个感官理化指标之间的联系,挖掘对葡萄酒产品差异贡献显著的重要理化指标。结果表明:供试酒样的颜色深度与总酚、酒石酸酯、黄烷醇和总花色苷的含量显著相关,而与Lab色彩空间(CIELab)参数中的a*负相关;CIELab颜色参数中,L*、b*与花色苷含量显著相关,而花色苷与颜色色调显著负相关;不同品种和不同年份的葡萄酒样品在颜色相关指标的主成分图上分布差异明显。A total of 21 samples of Chinese red wines of differen ages and from different growing regions were analyzed for chemical components such as totoal phenolic compounds and tannins as well as color parameters. Correlation analysis and principal component analysis （PCA） were adopted to explore the correlation between chemical components and color parameters and identify chemcial components mainly responsible for considerable differences in the quality of red wine. We found that color depth of red wine was significantly correlated with the contents of totoal phenolic compounds, tartaric acid esters, flavanol and total athocyanins and had a negative correlation with CIELab a＊ value. Total athocyanin content was significantly correlated with L＊ and b＊ values and its correlation with color tone was significantly negative. Furthermore, these color parameters of red wine samples presented evidently different PCA distributions depending upon their age and growing area.

关 键 词：干红葡萄酒 颜色相关指标 CIELab参数 

分 类 号：TS262.6[轻工技术与工程—发酵工程]