陈酿前添加咖啡酸对干红葡萄酒颜色品质及多酚构成的影响  

The Influence of Caffeic Acid Addition before Aging on the Chromatic Quality and Phenolic Composition of Dry Red Wines

作　　者：曹鹏 张波[1,3] 张欣珂 刘月[1,2] 何非 段长青[1,2] Cao Peng;Zhang Bo;Zhang Xinke;Liu Yue;He Fei;Duan Changqing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;Key Laboratory of Viticulture and Enology,Ministry of Agriculture,Beijing 100083;Gansu Key Laboratory of Viticulture and Enology,College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070)

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中心,北京100083 [2]农业部葡萄酒加工重点实验室,北京100083 [3]甘肃农业大学食品科学与工程学院葡萄与葡萄酒工程学重点实验室,兰州730070

出　　处：《中国食品学报》2019年第7期153-160,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31271926,31471723);国家葡萄产业技术体系专项(CARS-30)

摘　　要：花色苷类化合物是红葡萄酒中重要的色素物质,其种类、状态和含量在一定程度上决定了葡萄酒的色泽特征和陈酿潜能。本研究以陈酿前添加橡木类辅色素咖啡酸的“赤霞珠”干红葡萄酒为研究对象,在24个月的陈酿过程中分批次取样并测定其色度色调、辅色化率、花色苷酚以及非花色苷酚的变化情况。结果表明,陈酿前添加咖啡酸,可有效延缓红葡萄酒颜色亮度(L)的升高和红色色调(a)的下降,其效果与添加浓度呈正相关;添加咖啡酸还可延缓陈酿阶段红葡萄酒中花色苷辅色化程度的降低,促进葡萄酒中聚合花色苷比率的升高,并有助于花色苷含量的保持和稳定,对非花色苷酚含量的下降也有延缓作用。本研究为新型葡萄酒酿造技术的开发,以及干红葡萄酒外观品质的提高,提供必要的理论基础和技术支持。Anthocyanins are the major pigments in red wines, and their types, forms and contents could partially determine the chromatic characteristics and the aging potential of the corresponding red wines. In this study, caffeic acidwas added into‘Cabernet Sauvignon’ dry red wines before aging, and the variation of the color characteristics, the copigmentation degrees, the anthocyanin concentrations and the non-anthocyanin phenolic profiles of these batch-wise sampled wines were studied during the 24 months’ aging. The results indicated that the addition of caffeic acid could retard the increase of the color intensity(L) and the decline of the red hue(a) showinga positive correlation with the addition concentration. It also showed that the addition treatment could delay the decrease of the copigmentation degrees and the contents of non-anthocyanin phenolics, while it could also promote the ratio of polymeric anthocyanins and the stability of anthocyanin contents in the red wines during aging. This study will provide necessary theoretical basis and technical support for the development of new vinification techniques and the improvement of the apparent quality of dry red wines.

关 键 词：陈酿 咖啡酸 赤霞珠 颜色 酚类物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]