贺兰山东麓不同红葡萄品种与葡萄酒花色苷组分分析  

Analysis of anthocyanin composition in different red grape varieties and wine from the eastern foot of Helan Mountain

作　　者：李雨陶 何怀华 曹圆 曾青青 张振文[1,3] LI Yutao;HE Huaihua;CAO Yuan;ZENG Qingqing;ZHANG Zhenwen(College of Enology,Northwest A&F University,Yangling 712100,China;COFCO Great Wall Wine(Ningxia)Co.,Ltd.,Yinchuan 750104,China;Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station ofNorthwest A&F University,Yinchuan 750104,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]中粮长城葡萄酒(宁夏)有限公司,宁夏银川750104 [3]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,宁夏银川750104

出　　处：《中国酿造》2024年第5期47-52,共6页China Brewing

基　　金：宁夏回族自治区重点研发计划重点项目(2023BCF01001);国家葡萄产业技术体系建设专项(CARS-29-zp-6)。

摘　　要：选用8个欧亚种酿酒葡萄为试材,采用高效液相色谱-质谱(HPLC-MS)法对不同品种红葡萄及葡萄酒中花色苷进行分析,探究其组分特性。结果表明,不同品种红葡萄及葡萄酒间基本理化指标及花色苷组分含量均存在显著差异。在8个供试葡萄品种中均检测到五类花色苷,根据甲基化和酰化程度分为9种单体花色苷,赤霞珠、马瑟兰和西拉葡萄果皮和葡萄酒中单体花色苷总含量较高且酒样颜色较深,媚丽和美乐果皮中的花色苷含量较低且酒样颜色较浅。马瑟兰、赤霞珠和西拉葡萄果皮中花翠素类花色苷含量较高,尤其是二甲花翠素-3-O-葡萄糖苷,分别为(35.33±0.29)mg/g、(24.68±0.94)mg/g和(27.07±0.01)mg/g,美乐和媚丽葡萄果皮和葡萄酒中花色苷修饰程度显著低于马瑟兰、赤霞珠和西拉(P<0.05)。结果显示,马瑟兰、赤霞珠和西拉葡萄花色苷含量高、其葡萄酒颜色好且在陈酿过程中更稳定,可作为着色优良的酿酒葡萄品种。Eight Eurasian wine red grape varieties were selected as raw materials,the anthocyanin contents and compositions in different grape varieties and wine were analyzed by high performance liquid chromatography-mass spectrometry(HPLC-MS),and the characteristics of components were explored.The results showed that there were significant differences in basic physicochemical indexes and anthocyanin component contents among different red grape varieties and wine.Five classes of anthocyanins were detected in 8 tested grape varieties,classified into nine monomeric anthocyanins according to the degree of methylation and acylation,Cabernet Sauvignon,Matheran and Syrah wines had darker color than other varieties,which corresponded to higher total anthocyanin content in grape skins and wines,while Meili and Merlot present the opposite results.Cabernet Sauvignon,Matheran and Syrah had higher levels of delphindin in their grape pericarp,particularly malvidin-3-O-glucoside,which were(35.33±0.29)mg/g,(24.68±0.94)mg/g and(27.07±0.01)mg/g,while Meili and Merlot had higher levels of cyanidin and lower degree of anthocyanin modification in the grape pericarp and wines than other varieties(P<0.05).The results showed Cabernet Sauvignon,Matheran and Syrah had high contents of anthocyanin,the wines had good color and were more stable during the aging process,which were suitable for making deep-colored wines.

关 键 词：红葡萄 品种 葡萄酒 花色苷 组分特性 

分 类 号：TS261.9[轻工技术与工程—发酵工程]