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-.docVIP

网络出版时间:2016-01-06 15:20:59 网络出版地址:/kcms/detail/11.1759.TS1520.008.html 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* (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,兰州 730070 摘要:采用高效液相色谱(HPLC和CIELab参数分析SO2添加量、pH值、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:试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,是试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pH值和发酵温度升高,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天的酒样总花色苷和单体花色苷含量最高。SO2添加量70 mg/L、pH值3.7、发酵温度30℃和皮渣接 触5天的各试验酒样与对照相比,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。 关键词:蛇龙珠葡萄酒;酿造工艺参数;花色苷;色泽品质 Effects of Fermentative Process on Anthocyanins and Color Quality of Cabernet Gernischt Red Wine HE Ying-xia, LI Ji-xin, HU Yan-yun,CHEN Yu-rong,WANG Yu,WANG Bo, JIANG Yu-mei※ (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, Lanzhou 730070, China Abstract:The effects of SO2 content, pH, 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 pH and fermentative temperature increased, total concentration of anthocyanins increased, but the monomeric anthocyanins had different changes. Wine samples that were produced at SO2 70 mg/L, pH 3.7, fermented temperature 30℃a