辅色素对葡萄酒单体花色苷及颜色的影响  

Effect of co-pigment on monomeric anthocyanin and color of wine

作　　者：唐柯[1] 倪高玉 李记明 姜文广 徐岩 TANG Ke;NI Gaoyu;LI Jiming;JIANG Wenguang;XU Yan(Key Laboratory of Industrial Biotechnology of Ministry of Education,State Key Laboratory of Food Science&Technology,School of Biotechnology,Jiangnan University,Wuxi 214122,China;ChangYu Group Company Ltd.,Yantai 264000,China)

机构地区：[1]工业生物技术教育部重点实验室,食品科学与技术国家重点实验室,江南大学生物工程学院,江苏无锡214122 [2]烟台张裕葡萄酿酒股份有限公司,山东烟台264000

出　　处：《食品与发酵工业》2019年第22期54-59,共6页Food and Fermentation Industries

基　　金：国家重点研发计划(2016YFD0400504);国家轻工技术与工程一流学科自主课题(LITE2018-12)

摘　　要：辅色作用依靠花色苷与辅色素相互作用形成复合物来增强葡萄酒的颜色,而不同的辅色素与花色苷之间的辅色作用不同。该文通过对表焙儿茶素(黄烷醇)、咖啡酸(酚酸)、槲皮素(黄酮醇)处理后葡萄酒在存储过程中的单体花色苷含量及颜色变化进行分析。研究发现,添加辅色素后单体花色苷含量会随着储存时间的延长而减少得更快,但是色度与红色色调的降解率远低于空白对照组,随着储存时间的延长,色度降低率依次为空白组>EGC>咖啡酸>槲皮素,红色色调与色度变化趋势一致。该研究结果表明,3种不同类型辅色素对葡萄酒颜色稳定性作用效果最好的是槲皮素,其次是咖啡酸、EGC。The copigmentation of anthocyanins and copigments can enhance the color of wine by forming complex,while the effects varied due to differences in copigments and anthocyanins.In this study,three copigments(epigallocatechin-flavanols,caffeic acid-phenolic acid,quercetin–flavonols)were used to treat the wine and the changes in monomeric anthocyanins and color were determined during the storage process.With added copigments,the content of monomeric anthocyanin decreased faster during wine storage,while the degradation rate of chroma and redness were much lower than the control.With the extension of storage time,the reduction rate of the chroma and redness was successively control group>EGC>caffeic acid>quercetin.The results indicated that quercetin has the best effect on wine color stability,sequentially followed by caffeic acid and EGC.

关 键 词：葡萄酒 辅色素 单体花色苷 颜色 

分 类 号：TS2[轻工技术与工程—食品科学与工程]