红葡萄酒中花色苷辅色化反应研究进展  

Studious on Copigmentation of Anthocyanins in Red Wines

作　　者：张波[1] 祝霞[1] 盛文军[1] 马腾臻 韩舜愈[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院甘肃省葡萄与葡萄酒工程学重点实验室,兰州730070

出　　处：《中国农业科技导报》2017年第8期92-104,共13页Journal of Agricultural Science and Technology

基　　金：国家自然科学基金项目(31560451)资助

摘　　要：花色苷类化合物是红葡萄酒中主要的颜色物质,其种类、状态和含量决定了酒体的色泽特征和陈酿潜能。但花色苷化学性质不稳定,易受外界环境影响而降解,使得红葡萄酒出现色度变浅、颜色稳定性不佳等问题。通过花色苷与辅色素类物质的相互作用(即辅色化作用),可以达到增强葡萄酒色泽、提高颜色稳定性的效果,是一种天然有效提升红葡萄酒色泽的方法。系统介绍了红葡萄酒中花色苷辅色化反应的作用类型、辅色化反应机制、辅色化现象的测定和表征、红葡萄酒中主要的辅色素因子以及辅色化反应的影响因素等问题,并对未来可能的发展方向进行了展望,以期为进一步开展花色苷结构稳定性研究及其在葡萄酒生产中的应用提供有益参考。Anthocyanins are the main pigments directly responsible for the color of red wine,and their varieties,statuses,contents and can determine the wine chromatic characteristics and aging potential. However,anthocyanins are highly chemically unstable and vulnerable to the external environment. For this reason,the red wines are characterized by light color and poor chroma stability. It has been reported that the interaction between anthocyanins and copigments（ namely copigmentation） can enhance the color properties and lead to increase of anthocyanins stability,being regarded as a natural way to improve the color and lustre of red wine. Therefore,this paper summarized the copigmentation reaction types, the copigmentation reaction mechanism, determination of copigmentation phenomenon and characterization, main copigments of red wine, and influence factors of copigmentation,etc. issues. The paper also prospected the future development direction,hoping to provide beneficial references for further studies on chromatic stability of anthocyanins,and their application in vinification process.

关 键 词：红葡萄酒 花色苷 辅色化反应 反应类型 形成机制 辅色素因子 

分 类 号：TS262.6[轻工技术与工程—发酵工程]