冷浸渍对赤霞珠干红葡萄酒中黄酮醇物质含量的影响  

Effect of cold maceration on flavonol compounds contents in dry red wine of Cabernet Sauvignon

作　　者：郭昱[1] 袁小悦 李斯屿[1] 王振中[1,2] 段长青[1] 何非[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,葡萄与葡萄酒研究中心,北京100083 [2]中粮华夏长城葡萄酒有限公司,河北昌黎066600

出　　处：《中国酿造》2014年第12期29-33,共5页China Brewing

基　　金：国家科技支撑计划(2012BAD41B00);北京市大学生科学研究与创业行动计划(2013bj24)

摘　　要：利用高效液相色谱-质谱联用(HPLC-MS)技术分析冷浸渍工艺对干红葡萄酒酿造过程中黄酮醇类物质含量的影响。结果显示,在赤霞珠干红葡萄酒样品中共检测了4类黄酮醇物质,分别是槲皮素类、杨梅酮类、山奈酚类和异鼠李素类。冷浸渍处理的实验组样品中4类黄酮醇物质含量在酿造前后均高于未作冷浸渍处理的空白组样品,实验组黄酮醇类物质总含量较对照组在酒精发酵前高出120.3 mg/L,在酿造过程结束后高出97.8 mg/L。在整个发酵过程中,实验组与对照组样品的四类黄酮醇物质发酵前含量相比于发酵后均有明显增加,其中实验组样品在发酵结束后黄酮醇类物质总量相比于发酵前共增加200.2 mg/L,对照组样品在发酵结束后黄酮醇类物质总量相比于发酵前共增加222.7 mg/L。The effect of cold maceration on flavonol compounds content was analyzed by HPLC-MS during dry red wine making.The results showed that four classes of flavonols were detected in the Cabemet Sauvignon dry red wine samples,including kuercetins,myriectins,kaempefrols and isorhamnetins.The wine samples of cold maceration all showed higher levels of these four classes of flavonols than wine samples without treatment both at the beginning and end of winemaking.At the beginning of alcoholic fermentation,the total flavonols contents in cold macerated wines were 120.3 mg/L more than wines without treatment.After winemaking process,the total contents of flavonols in cold macerated wines were 97.8 mg/L more than wines without treatment.During the fermentation process,the four kinds of flavonols of experimental group and control group were significantly increased.After the process of winemaking,the total flavonols in wines treated with cold maceration were 200.2 mg/L more than before fermentation,while total flavonols in wines without treatment were 222.7 mg/L more than before fermentation.

关 键 词：赤霞珠 黄酮醇 冷浸渍 高效液相色谱-质谱联用 干红葡萄酒 

分 类 号：O657.6[理学—分析化学]