红葡萄酒辅助呈色作用研究进展  

Research progress on copigmentation of red wine

作　　者：刘霞 邢佳雨 冯敬雯 陈建军 焦扬 杨彬 LIU Xia;XING Jiayu;FENG Jingwen;CHEN Jianjun;JIAO Yang;YANG Bin(College of Life Science and Technology,Hexi University,Zhangye 734000,China;Gansu Zhangye Guofeng Wine Industry Co.,Ltd.,Zhangye 734000,China)

机构地区：[1]河西学院生命科学与工程学院,甘肃张掖734000 [2]甘肃张掖国风葡萄酒业有限公司,甘肃张掖734000

出　　处：《中国酿造》2023年第11期9-14,共6页China Brewing

基　　金：甘肃省高等学校创新基金项目(2022B-177);新农科研究与改革实践项目(2020103);河西学院校长基金创新团队项目(CXTD001)。

摘　　要：颜色是葡萄酒品质的重要评价指标之一,花色苷类化合物是红葡萄酒中的主要呈色物质。但是花色苷的结构不稳定,易受外界条件的影响而降解脱色,致使红葡萄酒出现颜色消退和不耐储存的问题。通过添加外源辅色素与葡萄酒中花色苷之间发生辅色作用的方式,保护花色苷的结构完整性和呈色稳定性。该文从红葡萄酒辅色素类型、辅色反应机理以及辅色效果评价方法三个方面进行了分析归纳,以期为我国葡萄酒领域进一步开展红葡萄酒颜色稳定性相关研究和企业生产实践提供理论参考。Color is one of the important evaluation indicators of wine quality,and anthocyanins is the main color substance in red wine.However,the structure of anthocyanins is unstable,thus it is easily affected by different external conditions and decolorization,resulting in a great loss of color and intolerant storage of wine.The structural integrity and color stability of anthocyanins are protected by the copigmentation reaction between anthocyanins in wine and exogenous copigment added in the wine.The types of copigments and the mechanism of copigmentation in red wine as well as the effect evaluation methods of copigmentation were analyzed and summarized in this paper,in order to provide theoretical reference for further research on the color stability of red wine and production practice of winery in Chinese wine field.

关 键 词：红葡萄酒 辅助呈色 辅色素 机理 评价 

分 类 号：TS262.6[轻工技术与工程—发酵工程]