中国东亚种红葡萄酒的颜色特征及酚类组成研究  

Color features and phenolic composition of red wines made from East Asian Vitis species native to China

作　　者：张宁 赵旭 兰义宾 石英[1,2] 段长青 吴广枫[1,2] ZHANG Ning;ZHAO Xu;LAN Yibin;SHI Ying;DUAN Changqing;WU Guangfeng(Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China)

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]农业农村部葡萄酒加工重点实验室,北京100083

出　　处：《中国酿造》2022年第5期34-41,共8页China Brewing

基　　金：国家现代农业产业技术体系专项基金(CARS-29)。

摘　　要：为探究东亚种红葡萄酒的颜色特征以及酚类物质轮廓,采用分光光度法、酶标仪和高效液相色谱-串联质谱(HPLC-MS/MS)技术分别对3款东亚种、3款欧亚种及2款杂交种(山葡萄×欧亚种)红葡萄酒的颜色和酚类物质组成进行分析,并对其花色苷衍生物进行鉴定。结果表明,与欧亚种红葡萄酒相比,东亚种红葡萄酒的辅色花色苷含量较高(55.63%~55.66%),而聚合花色苷含量较低(19.63%~27.01%),并且花色苷含量较为丰富(399.30~829.95 mg/L),以花色素-3,5-O-双葡萄糖苷为主(>97.50%),酰化花色苷较低(<21.78%)。花色苷衍生物检测结果表明,东亚种红葡萄酒中的花色苷与(表)儿茶素聚合产物和吡喃花色苷的含量极低(痕量水平)。东亚种红葡萄酒在非花色苷酚组成上的突出特点为单体和二聚体黄烷醇的含量极低,因此其对酒体颜色的潜在影响可能较小。In order to investigate the color features and phenolic profiles of the red wines made from East Asian Vitis species,the color and phenolic composition of 3 East Asian Vitis red wines,3 V.vinifera red wines,and 2 hybrid red wines(V.amurensis×V.vinifera)were analyzed by spectrophotometry,microplate analyzer and HPLC-MS/MS and anthocyanin derivatives were identified.The results showed that compared with V.vinifera red wines,the complementary anthocyanins content in East Asian Vitis red wines was higher(55.63%-55.66%),while the polymeric anthocyanins content was lower(19.63%-27.01%),and the anthocyanins content was richer(399.30-829.95 mg/L),mainly anthocyanidin-3,5-O-diglucosides(>97.50%),and acylated anthocyanins was lower(<21.78%).The results of anthocyanins derivatives detection showed that the contents of anthocyanin and(epi)catechin,and pyranoanthocyanins in the East Asian Vitis red wines were very low(in trace levels).The outstanding feature of East Asian Vitis red wines in non-anthocyanin phenolic composition was the very low monomeric and dimeric flavanols contents,so their potential influence on the wine body color may be a little.

关 键 词：东亚种葡萄 红葡萄酒 颜色特征 花色苷 非花色苷酚 

分 类 号：TS262.61[轻工技术与工程—发酵工程]