不同工艺方法对赤霞珠干红葡萄酒多酚物质的影响研究.docVIP

不同工艺方法对赤霞珠干红葡萄酒多酚物质的影响研究 摘 要 多酚赋予红葡萄酒特有的感官特性，是构成红葡萄酒“骨架成分”的重要活性物质。其种类、含量受多种因素影响。本试验以陈酿180 d和360 d的赤霞珠干红葡萄酒为试材，采用HPLC-MS检测方法，分析不同工艺方法对赤霞珠干红葡萄酒多酚物质的影响，旨为葡萄酒酿造工艺优化和产品质量监控提供理论依据与快速准确的化学鉴定手段。 研究表明： 采用HPLC-MS方法，依据本实验室已构建的HPLC-MS多酚指纹谱图库，检索到不同工艺方法的赤霞珠干红葡萄酒中共38种非花色苷多酚和20种花色苷。首次检测到金丝桃苷（Hyperoside）。 同一洗脱条件下，同一样品中可同时检测到29~31种非花色苷多酚和14~19种花色苷。选择具有代表特征的16种非花色苷多酚和13种花色苷进行定量，并结合花色苷和CIELAB法测定的色泽比较二甲花翠素类花色苷是赤霞珠干红葡萄酒的主体花色苷类型，其中二甲花翠素单葡萄糖苷为特征峰，占其花色苷总量的50%以上陈酿180的葡萄酒红色色调的深浅主要由花色苷的含量高低决定，陈酿360的葡萄酒红色色调深浅和花色苷的含量高低无关，同特定的聚合花色苷的类型有关。橡木桶用于赤霞珠干红葡萄酒发酵能获得较不锈钢罐更浓的红色色调以及更深的总体色度STUDY ON THE INFLUENCE OF DIFFERENT TECHNICS METHODS ON POLYPHENOL IN CABERNET SAVIGNON WINES ABSTRACT Polyphenolic compounds which exhibit important biologic properties are regarded as “skeleton component” in red wines since they contribute to organoleptic characteristics. Its variety and content are affected by many factors. The aim of this work is to study the influence of technics methods on polyphenol in Cabernet Savignon wines aging 180 days and 360 days by HPLC-MS. meanwhile, the methods and results have supplied a powerful measure to rapidly, authentically identify polyphenol and also afforded a theoretical reference for optimizing vinified technics and quality control of winemaking. Study shows: 38 nonanthocyanin phenolic compounds and 20 anthocyanins in Cabernet Savignon wines were analyzed by HPLC-MS and searched in fingerprint library established in local laboratory. Hyperoside was identified for the first time. 29~31 nonanthocyanin phenolic compounds and 14~19 anthocyanins in the same wine were identified under the same gradient elution, the influence of vnification methods on polyphenol was studied by choosing 16 nonanthocyanin phenolic compounds and 13 anthocyanins which represented characteristics of polyphenol, and this paper had compared anthocyanins with hue which measured by the CIELAB coordinates. Content of catechin was the highest in nonanthocyanin phenolic compounds of aging Cabernet Savignon wines t