玛纳斯产区六种单品种葡萄酒特征的初步研究  

Primary Study on Wine Characteristics of Six Grape Varieties in Manasi Region

作　　者：孟丽 贾明之 刘宗昭 王晓军 党国芳 MENG Li;JIA Mingzhi;LIU Zongzhao;WANG Xiaojun;DANG Guofang(Xinjiang NIYAWine Co.Ltd.,Manasi,Xinjiang 832200;Xinjiang Wine Grape and Wine Engineering Technology Research Center,Manasi,Xinjiang 832200;CITIC NIYAWine Co.Ltd.,Manasi,Xinjiang 832200,China)

机构地区：[1]新疆尼雅葡萄酒有限公司,新疆玛纳斯832200 [2]新疆酿酒葡萄和葡萄酒工程技术研究中心,新疆玛纳斯832200 [3]中信尼雅葡萄酒股份有限公司,新疆玛纳斯832200

出　　处：《酿酒科技》2025年第4期53-58,64,共7页Liquor-Making Science & Technology

基　　金：新疆维吾尔自治区十四五重大科技专项(2022A02002-3);新疆维吾尔自治区重点研发专项(2020B01001);新疆昌吉州科技支撑产业高质量发展专项(2022Z03)。

摘　　要：本研究以酿酒葡萄品种赤霞珠、品丽珠、马瑟兰、丹菲特、小味儿多及烟七三六个品种为材料,进行规模生产发酵,检测苹乳发酵结束后基本理化指标,并利用分光测色计、高效液相色谱-串联三重四级杆质谱仪(high performanceliquid chromatography-tandem triple quadrupole mass spectrometry,HPLC-QqQ-MS)和原子吸收分光光度计(Atomic ab-sorption spectrum,AAS)方法检测葡萄酒的颜色、酚类物质和矿物质轮廓。结果表明,丹菲特葡萄酒的色彩饱和度(59.04)、单体花色苷含量(345.07 mg/L)、总黄烷酮含量(78.23 mg/L)及Ca元素含量(55.7 mg/L)均最高,pH值及K元素含量最低;赤霞珠颜色最亮,烟七三颜色最深,品丽珠偏紫红色。本次研究进一步积累了玛纳斯小产区葡萄酒数据库,为创建多品种科学混酿的数智化模型靶向研发体系奠定了基础。In this studay,the scale production tests were carried out on the grape varieties Cabernet Sauvignon,Cabernet Franc,Marselan,Dornfelder,Petit Verdot,and Yan 73.The basic physicochemical indicators were tested after the malolactic fermentation(MLF),and the color,phenols and min-eral element content in the wines were determined by spectrophotometer,high performance liquid chromatography-tandem triple quadrupole mass spectrometry(HPLC-QqQ-MS)and atomic absorption spectrum(AAS).The results showed that the color saturation(59.04),mono-anthocyanin con-tent(345.07 mg/L),flavanols content(78.23 mg/L)and Ca content(55.7 mg/L)of Dornfelder wine were the highest,while its pH value and K content were the lowest.The color of Cabernet Sauvignon wine was the brightest,the color of Yan 73 wine was the darkest,and the color of Cabernet Franc wine was the purplish red.This study has enriched the database of wines from Manasi region,and has established the foundation for the targeted re-search and development of the digitally-enabled models for scientific multi-variety blending.

关 键 词：酿酒葡萄品种 规模生产发酵 颜色 酚类物质 矿质元素 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]