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赤霞珠葡萄酒酿造过程中花色苷及颜色参数变化规律

来源：花匠小妙招时间：2024-12-15 04:39

摘要

为分析葡萄酒酿造过程中颜色品质变化规律，在葡萄酒酿造过程和贮藏期阶段性采集样品，监测了6种花色苷：矢车菊色素（Cy）、芍药色素（Pn）、飞燕草色素（Dp）、矮牵牛色素（Pt）、锦葵色素（Mv）、天竺葵色素（Pg）以及花色苷总含量（ACY）、色度、色调、聚合色素（PPC）、葡萄酒颜色（WC）、总色素（WCA）的变化规律。结果表明，在葡萄酒酿制和贮藏阶段，不同品种葡萄酒花色苷各组分均呈现先上升，在苹果酸乳酸发酵阶段结束前达到最高而后开始呈下降趋势，在贮藏阶段后期趋于稳定。Dp、Cy、Pg、Pn、Mv、ACY、色度、WCA、WC之间均呈显著正相关（P＜0.05），与色调不相关。PPC与色调和WC呈显著正相关（P＜0.05）。Dp、Cy占ACY的比例均呈波浪形递增趋势，Pt、Pg、Mv占ACY的比例变化不明显，维持动态稳定的趋势，Pn占ACY的比例均呈波浪形递减趋势。

Abstract

To analyze the change of color quality in wine-making, the change rule of six anthocyanins including cyaniding-3-O-glucoside (Cy), peonidin-3-O-glucoside (Pn), delphinidin-3-O-glucosid (Dp), petunidin-3-O-glucoside (Pt), malvidin-3-O-glucoside (Mv), pelargonidin-3-O-glucosid (Pg), and total anthocyanins, chromaticity, tonality, polymeric pigments, wine color, total color of pigments of wine samples during brewing and storage stage were determined by phased collection. The results showed that: in wine brewing and storage stage, anthocyanins components in wine fermented by different varieties increased at first, and before the end of malolactic fermentation, the contents reached the highest and then showed a downward trend, then contents change showed stable trend in the late stage of storage. Results showed that the index of Dp, Cy, Pg, Pn, Mv, total anthocyanins, total color of pigments and wine color showed significantly positive correlation (P＜0.05), and unrelated with tonality. Polymeric pigments was significantly positively correlated with tonality and wine color (P＜0.05). The proportion of Dp and Cy that accounted for the total anthocyanins showed undulated increasing trend, and the proportion of Pt, Pg and Mv that accounted for the total anthocyanins was not obvious, that showed dynamic and stable trend. The proportion of Pn for total anthocyanins showed undulated decreasing trend.

关键词

葡萄酒 /花色苷 /变化规律 /相关性分析{{custom_keyword}} /

Key words

wine /anthocyanins /change rule /correlation analysis{{custom_keyword}} /

葛　谦，刘正庭，陈　翔，张锋锋，牛　艳，杨　静，吴　燕.赤霞珠葡萄酒酿造过程中花色苷及颜色参数变化规律[J]. 中国酿造, 2018, 37(2): 137-141 https://doi.org/10.11882/j.issn.0254-5071.2018.02.028

GE Qian, LIU Zhengting, CHEN Xiang, ZHANG Fengfeng, NIU Yan, YANG Jing, WU Yan.Change rule of anthocyanins and color parameters during Cabernet Sauvignon winemaking process[J]. China Brewing, 2018, 37(2): 137-141 https://doi.org/10.11882/j.issn.0254-5071.2018.02.028