糖对葡萄酒中聚合色素与单宁A-H法测定的影响  

Effect on Determining Polymeric Pigments and Tannins in Wine with High Content of Sugars by A-H Method

作　　者：袁春龙[1] 周亚丽[1] 韩富亮[1] 苏鹏飞[1] 王沙沙[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：《农业机械学报》2016年第2期280-287,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划项目(2012BAD31B07);陕西省农业攻关项目(2015NY131)

摘　　要：聚合色素和单宁是葡萄和葡萄酒中非常重要的组成部分,葡萄与葡萄酒中的单宁和聚合色素通常采用蛋白质沉淀法(A-H法)测定,而糖是该测定方法的重要影响因素。在葡萄酒中加入不同浓度的葡萄糖、果糖和蔗糖,然后测定葡萄酒中单宁和聚合色素的含量,结果表明葡萄糖、果糖和蔗糖都能显著地影响葡萄酒中非蛋白质沉淀的小分子聚合色素(Small polymeric pigment,SPP)和总聚合色素(Total polymeric pigment,TPP)的含量。而且,蔗糖的影响比葡萄糖和果糖大。葡萄糖和蔗糖对酒中蛋白质沉淀的大分子聚合色素(Large polymeric pigment,LPP)的含量有一定的影响,但没有规律性,很多处理差异不显著,果糖对酒中LPP的含量没有影响。同时,葡萄糖、果糖和蔗糖也能显著地减少葡萄酒中单宁含量的测定结果。因此,在糖含量较高的葡萄酒中,应用A-H法测定葡萄酒中单宁、聚合色素时有一定的局限性。Polymeric pigments and tannins are essential components in grape and wine. A common method for measuring polymeric pigments and tannins in grape and wine is using protein precipitation assay（ A-H）. In order to investigate the impact of sugars on tannins and polymeric pigments determined by the A-H method,the concentrations of polymeric pigments and tannins in wine samples were tested after adding different amounts of sugars（ glucose,fructose and sucrose）. The experiment result showed that after all the treatments the contents of non-protein-precipitable small polymeric pigments（ SPP） and total polymeric pigments（ TPP） were affected significantly by sugars（ glucose,fructose and sucrose） in wine,and the effect of sucrose was greater than those of glucose and fructose. However,difference was found in the amount of protein-precipitable large polymeric pigments（ LPP）. Some of treatments by sucrose and glucose had significant impact on the concentration of LPP,but the content of LPP was affected insignificantly by fructose in wine. One possible explanation for the different impacts of sugars on polymeric pigments and tannins was that sugars could have significant influence on the combination of protein with polymeric pigments. Meanwhile,the experiment result also indicated that sugars（ glucose,fructose and sucrose） can significantly decrease the content of tannins in wine. Therefore,caution needs to be exerted when using the A-H method to determine polymeric pigments and tannins in wine with high content of sugars.

关 键 词：葡萄酒 聚合色素 单宁 糖 A-H法 

分 类 号：TS262.6[轻工技术与工程—发酵工程]