不同年份干红葡萄酒单宁结构特性与涩感强度的关系  

Structural Characteristics of Tannin in Dry Red Wines of Different Vintages and Their Relationship with Astringency Intensity

作　　者：李雨宇 杨佳荟 袁春龙[1,2] Li Yuyu;Yang Jiahui;Yuan Chunlong(College of Enology,Northwest A&F University,Yangling 712100,shaanxi;Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Yongning 750104,Ningxia)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,宁夏永宁750104

出　　处：《中国食品学报》2022年第8期308-315,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2019YFD1002500-04);陕西省重点产业创新链(群)-农业领域(2020ZDLNY05-05)。

摘　　要：为探究不同年份干红葡萄酒单宁的含量和结构与涩感强度之间的关系,以内蒙古产区不同年份的赤霞珠和蛇龙珠葡萄酒为材料,测定其总单宁、游离态黄烷-3-醇单体含量及缩合单宁结构组分,并对涩感强度进行评价。结果表明:新酒的总单宁含量和游离态黄烷-3-醇单体总量均高于陈酿酒,且新酒的儿茶素和表儿茶素没食子酸酯含量较高,陈酿酒的表棓儿茶素和棓酸儿茶素含量较高。在缩合单宁的结构特性中,新酒的原花青素占比较高,陈酿酒的原翠雀素占比较高,且陈酿8~9年酒样的单宁结构趋于稳定。葡萄酒中各组分与涩感强度间的主成分分析表明:总单宁、平均聚合度、单体表棓儿茶素没食子酸酯、延伸单元表儿茶素、表儿茶素没食子酸酯及没食子酰化程度对涩感影响较大,总酸、pH值、酒度、总酚、花色苷及游离态单体对涩感影响则较小。In order to explore the difference of tannin content and structure of dry red wine in different vintages and its relationship with astringency intensity,the total tannin content,free flavan-3-ol monomers content and condensed tannin structure components of Cabernet Sauvignon and Cabernet Gernischt dry red wines from Inner Mongolia in different vintages were determined,and the astringency intensity of wines was evaluated by sensory tasting.The results showed that the total tannin content and total flavan-3-ol monomers content of new wines were higher than those of aged wines.The catechin and epicatechin gallate content of new wines were higher,while the epigallocatechin and gallocatechin content of aged wines were higher.Among the structural characteristics of condensed tannins,the proportion of procyanidins was higher in new wines,while the proportion of prodelphinidins was higher in the aged wined.Furthermore,the tannin structure of wines aged 8-9 years tended to be stable.Principal component analysis between astringency intensity and wine components showed that total tannin,the average degree of polymerization,epigallocatechin gallate monomer,epicatechin and epicatechin gallate in the terminial unit and galloylation degree had a more significant influence on astringency intensity.In contrast,total acid,pH value,alcohol,total phenols,anthocyanin and free monomers had less influence.

关 键 词：葡萄酒 陈酿 新酒 缩合单宁 涩感强度 

分 类 号：TS262.6[轻工技术与工程—发酵工程]