酿造工艺对蛇龙珠干红葡萄酒花色苷和色泽品质的影响

何英霞; 李霁昕; 胡妍芸; 陈玉蓉; 王雨; 王博; 蒋玉梅

doi:10.13386/j.issn1002-0306.2016.09.029

酿造工艺对蛇龙珠干红葡萄酒花色苷和色泽品质的影响

甘肃农业大学食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄酒产业技术研发中心
甘肃农业大学食品科学与工程学院甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄酒产业技术研发中心

基金项目:

甘肃省委组织部科研基金项目(045036100)；甘肃省财政厅科研基金项目(045041004)；盛彤笙科技创新基金(GSAU-8T8-1335,GSAU-STS-1335)；

详细信息

作者简介:
何英霞(1990-),女,硕士研究生,研究方向:葡萄与葡萄酒,E-mail:837496179@qq.com。;

蒋玉梅(1973-),女,博士,副教授,研究方向:果蔬加工和食品挥发性风味物质分析研究,E-mail:jym316@126.com。;

中图分类号: TS262.6
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出版历程
- 收稿日期: 2015-10-13

Effects of fermentative process on anthocyanins and color quality of cabernet gernischt red wine

Gansu Key Lab of Viticulture and Enology,Research and Development Center of Wine Industry In Gansu Province,College of Food Science and Engineering,Gansu Agricultural University

摘要

摘要: 采用高效液相色谱(HPLC)和CIELab参数分析SO2添加量、p H、发酵温度及皮渣接触时间对甘肃河西产区蛇龙珠干红葡萄酒花色苷构成和色泽品质的影响,结果表明:实验样品间花色苷种类无差异,但其含量和构成比例随发酵参数变化而改变。被分离定性的9种花色苷中二甲花翠素类花色苷含量及比例最高,是实验蛇龙珠干红葡萄酒的主体花色苷类型,主要以二甲花翠素单葡萄糖苷和乙酰化单葡萄糖苷形态存在于样品中,分别占总花色苷的33%和9%以上。单体花色苷和总花色苷的含量随着SO2添加量增加而降低;葡萄醪p H和发酵温度升高,样品总花色苷含量增加,单体花色苷的变化则各不相同;皮渣接触5 d的酒样总花色苷和单体花色苷含量最高。SO2添加量70 mg/L、p H3.7、发酵温度30℃和皮渣接触5 d的各实验酒样与对照相比,a*值和饱和度Cab值最大,L*值和b*值最小,色度角Hab也更接近0度,酒样的红色和紫红色调突出,总色度较深。
- 蛇龙珠葡萄酒 /
- 酿造工艺参数 /
- 花色苷 /
- 色泽品质
Abstract: The effects of SO2 content,p H,fermentative temperature and pomace contact period on anthocyanins and color characteristic were investigated in Cabernet Gernischt red wine produced from Hexi Corridor by HPLC and CIELab.The results indicated that 9 anthocyanins were identified,all wine samples had same varieties,but the concentration were different.Malvidin was the main anthocyanins in Cabernet Gernischt red wine and existed in single glucoside and acetylated glycosidase form,the proportion was 33% and 9% of the total anthocyanins respectively.The contents of monomeric and total anthocyanins reduced with the increase of SO2 content and reached the top in wine samples which pomace contact period for 5 days during fermentation.When p H and fermentative temperature increased,total concentration of anthocyanins increased,but the monomeric anthocyanins had different changes.Wine samples that were produced at SO270 mg / L,p H 3.7,fermented temperature 30 ℃ and pomace contact for 5 days respectively had the largest value of a*and Cab and smallest value of L*and b*,red and purple color was outstanding.
- Cabernet Gernischt red wine /
- vinification parameters /
- anthocyanins /
- color quality

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