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当前位置: 首页 > 文章 > 产地与品种对葡萄酒中酚类物质含量的影响 食品科学 2009,30 (21) 113-118
Position: Home > Articles > Effects of Grape Varieties and Geographical Origins on Contents of Phenolic Compounds in Grape Wine FOOD SCIENCE 2009,30 (21) 113-118

产地与品种对葡萄酒中酚类物质含量的影响

作  者：
王秀芹;张庆华;战吉成;燕国梁;黄卫东
单  位：
中国农业大学食品科学与营养工程学院
关键词：
葡萄酒;HPLC;酚类物质;葡萄品种;葡萄产地
摘  要：
选取同一产地(天水)3个葡萄品种:"西拉(Shiraz)"、"蛇龙珠(Carbernet Gernischet)"、"赤霞珠(Cabernet Sauvignon)"所酿制的新鲜干红葡萄酒以及5个不同产地(天水、和硕、玛纳斯、延庆和怀来)赤霞珠葡萄酒,采用高效液相色谱(HPLC)法分析葡萄酒中11种酚酸、5种黄烷-3-醇、10种黄酮醇和2种黄酮的含量。结果表明:同一产地不同品种和同一品种不同产地间的葡萄酒中酚类物质的含量都存在显著差异。其中,赤霞珠葡萄酒是3个葡萄品种中酚类物质含量最高的品种;在5个不同产地中,延庆赤霞珠葡萄酒中酚酸含量最高,黄烷-3-醇含量最高的为和硕赤霞珠葡萄酒,而怀来赤霞珠葡萄酒中所含黄酮醇含量最高。
译  名：
Effects of Grape Varieties and Geographical Origins on Contents of Phenolic Compounds in Grape Wine
作  者：
WANG Xiu-qin,ZHANG Qing-hua,ZHAN Ji-cheng,YAN Guo-liang,HUANG Wei-dong (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
关键词：
wine;HPLC;phenolic compounds;grape variety;geographical origin
摘  要：
Phenolic compounds, including 11 phenolic acids, 5 flavan-3-ols, 10 flavonols and 2 flavones in freshly-brewed red wines of "Shiraz", "Cabernet Gernischet" and "Cabernet Sauvignon" grape varieties (Vitis vinifera L. cv.) from the same geographical origin and freshly-brewed red wines of" Cabernet Sauvignon" from different geographical origins (Tianshui, Heshuo and Manasi of Xinjiang, Yanqing of Beijing, and Huailai of Hebei) were analyzed by high performance liquid chromatography (HPLC). Results showed that a significant difference in contents of phenolic compounds was observed among red wines fermented from different grape varieties from the same geographical origin and the same results were also observed in the same variety from different geographical origins. The contents of phenolic compounds in "Cabernet Sauvignon" wine were the highest among wines fermented from the 3 grape varieties. Among 5 geographical origins, "Cabernet Sauvignon" wine from Yanqing of Beijing, Heshuo of Xinjiang and Huailai of Hebei exhibited the highest contents of phenolic acids, flavan-3-ols, and flavonols, respectively.

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