葡萄原料对干红葡萄酒品质及白藜芦醇含量的影响_冀剑霜.pdf

2010 年第11 期 中 国 酿 造 总第224 期 · · 经验交流 149 葡萄原料对干红葡萄酒品质及白藜芦醇含量的影响 1 1 1 1 1 1 2 冀剑霜，张美玲*，钱伟斌，徐作滨，李 卉，温兆亮，高年发 （1.中法合营王朝葡萄酿酒有限公司，天津 300402 ；2.天津科技大学生物工程学院，天津 300222） 摘 要：以宁夏贺兰山东麓、天津蓟县产区、山东蓬莱产区的赤霞珠和梅鹿辄葡萄酿制的干红葡萄酒为试验材料，研究了不同葡萄品 种、不同产区、不同年份对干红葡萄酒中白黎芦醇含量的影响。结果表明：在宁夏贺兰山和天津蓟县2个产区，采用同种生产工艺，梅 鹿辄干红葡萄酒的白藜芦醇含量高于赤霞珠干红葡萄酒。白黎芦醇总量受年份、产地气候因素的影响较大，对于赤霞珠干红葡萄酒， 西部贺兰山产区白黎芦醇的含量明显高于东部蓟县和蓬莱产区。 关 键 词：葡萄；葡萄酒；产区；年份；白藜芦醇；多酚物质 中图分类号：TS261.2 文献标识码：B 文章编号：0254-5071 （2010）11-0149-04 Effects of grapes on the quality and resveratrol content of dry red wine 1 1 1 1 1 1 2 JI Jianshuang , ZHANG Meiling *, QIAN Weibin , XU Zuobin , LI Hui , WEN Zhaoliang , GAO Nianfa ( 1.Sino-France Dynasty Winery Co. Ltd., Tianj in 300402, China; 2. College of Biotechnology, Tianj in University of Science and Technology, Tianj in 300222, China) Abstract: The dry red wines made from Cabernet Sauvignon and Melot grapes from three grape regions, Ningxia Helanshan, Tianjin Jixian and Shan- dong Penglai, were studied to explore the effects of different grape varieties, different grape regions and different wine vintages on resveratrol con- tents of wines. The results showed that the resveratrol contents of Melot red wines were higher than those of Cabernet Sauvignon red wine