添加‘丹菲特’单品种葡萄酒对‘赤霞珠’葡萄酒酚类物质和颜色的影响  

Effects of adding monovarietal 'Dornfelder' wine on the phenols and color of monovarietal 'Cabernet Sauvignon' wine

作　　者：史宁 卢浩成 刘瑶 成池芳[3] 何非 王军[1,2] SHI Ning;LU Haocheng;LIU Yao;CHENG Chifang;HE Fei;WANG Jun(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,China Agricultural University,Beijing 100083,China;Xinjiang CITIC Guo'an Wine Co.,Ltd.,Manas 832200,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]中国农业大学农业农村部葡萄酒加工重点实验室,北京100083 [3]新疆中信国安葡萄酒业有限公司,新疆玛纳斯832200

出　　处：《中国酿造》2022年第9期68-73,共6页China Brewing

基　　金：国家现代农业产业技术体系资助(CARS-29);昌吉州科技支撑产业高质量发展专项(2019Z02-01)。

摘　　要：该研究以‘赤霞珠’单品种干红葡萄酒为基酒,添加不同比例的‘丹菲特’单品种干红葡萄酒,旨在通过改变‘赤霞珠’干红葡萄酒的酚类物质组成,改善其颜色表现。利用超高效液相色谱-三重四极杆串联质谱(UPLC-MS/MS)对葡萄酒中的酚类物质进行测定,并结合CIELAB颜色评价体系对调配葡萄酒的颜色品质进行分析。结果表明,‘丹菲特’单品种干红葡萄酒的添加比例在20%和25%时对‘赤霞珠’干红葡萄酒的颜色改善有较好的效果,能够显著提高红色色调,降低黄色色调,同时显著提高调配葡萄酒的类黄酮类物质含量,其中添加比例为20%的葡萄酒黄烷醇含量最高(25.27 mg/L),添加比例为25%的葡萄酒花色苷(371.72 mg/L)和黄酮醇类物质(16.23 mg/L)含量较高。Using monovarietal'Cabernet Sauvignon'dry red wine as basic wine,the monovarietal'Dornfelder'dry red wine was added with different proportions,aiming to improve the color performance of'Cabernet Sauvignon'dry red wine by changing the phenols composition.The phenols in wine were detected by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry(UPLC-MS/MS),and the color quality of the blending wines was analyzed by CIELAB color evaluation system.The results showed that the blending ratio of monovarietal'Dornfelder'wine with 20%and 25%had better effect on the color improvement of'Cabernet Sauvignon'dry red wine,which could significantly increase the red hue,reduce the yellow hue,and improve the concentration of flavonoids of the blending wines.Among them,the wine with 20%blending ratio had the highest flavanol content(25.27 mg/L),and the content of anthocyanins(371.72 mg/L)and flavonols(16.23 mg/L)in wine with 25%blending ratio was high.

关 键 词：‘丹菲特’单品种干红葡萄酒 ‘赤霞珠’单品种干红葡萄酒 调配 酚类物质 颜色 主成分分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]