辅色素对山葡萄酒陈酿期辅色效果的影响  

Effects of copigments on copigmentation during the ageing of vitis amurensis wine

作　　者：邵信儒 魏嘉 宋彦汐 孙海涛 高永欣 姜瑞平 刘鹏 Shao Xinru;Wei Jia;Song Yanxi;Sun Haitao;Gao Yongxin;Jiang Ruiping;Liu Peng(School of Public Health,Jilin Medical University,Jilin 132013;College of Food Science and Engineering,Tonghua Normal University,Tonghua 134002)

机构地区：[1]吉林医药学院公共卫生学院,吉林132013 [2]通化师范学院食品科学与工程学院,通化134002

出　　处：《粮食与食品工业》2025年第2期50-55,58,共7页Cereal & Food Industry

基　　金：吉林省科技发展计划资助项目(YDZJ202201ZYTS689);吉林省教育厅科学技术研究规划资助项目(JJKH20210534KJ)。

摘　　要：为了探究山葡萄酒颜色变化与稳定的理论基础,本试验在双红山葡萄酒发酵前分别添加3种辅色素(槲皮素、咖啡酸、表儿茶素),研究其对山葡萄酒陈酿期CIELAB颜色、色度、色调、花色苷含量、红移作用及辅色作用的影响。结果表明:在山葡萄酒陈酿90 d后,添加3种辅色素均可增强山葡萄酒的颜色参数、色彩饱和度和色调,减少山葡萄酒陈酿期花色苷的损失。同时,3种辅色素的添加均产生了红移作用和增色效应,其增色效果依次为咖啡酸>槲皮素>表儿茶素。In order to explore the theoretical basis for the color change and stability of vitis amurensis wine,three copigments(quercetin,caffeic acid,epicatechin)were added separately before fermentation of vitis vinifera var.amurensis(Rupr.)Regel wine in this experiment.The effects of copigments on the CIELAB color,chromaticity,hue,anthocyanin content,redshift,and copigmentation reactions of vitis amurensis wine during aging were studied.The results showed that after 90 days of aging,the three copigments could enhance the color parameters,color saturation,and hue of vitis amurensis wine,and reduce the loss of anthocyanins during the aging period of vitis amurensis wine.Furthermore,the addition of three copigments resulted in red shift and color enhancement effects,with the color enhancement effects being in the order of caffeic acid>quercetin>epicatechin.

关 键 词：山葡萄酒 辅色素 陈酿 花色苷 颜色 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]