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橡木桶陈酿对干红葡萄酒花色苷和颜色的影响

作  者:
王振中;严斌;段长青;蔡建;倪军;苏宁
单  位:
中粮华夏长城葡萄酒有限公司
关键词:
花色苷;颜色;橡木桶;纹理;烘烤度
摘  要:
本文以河北昌黎2010年赤霞珠陈酿干红葡萄酒为试材,置于3种纹理、两种烘烤度法国橡木桶及不锈钢罐中陈酿12个月,利用高效液相色谱-质谱(HPLC-MS)联用技术,对陈酿过程中葡萄酒花色苷进行检测分析,同时通过CIELAB法测定红葡萄酒的颜色。试验结果表明:陈酿前样品中检测到4种非酰化花色苷、8种酰化花色苷、6种聚合花色苷;花色苷总含量、非酰化花色苷含量、酰化花色苷含量随着陈酿过程逐渐降低,橡木桶陈酿葡萄酒花色苷下降速率大于不锈钢罐,聚合花色苷中4-乙烯基苯酚二甲花翠素-3-O-葡萄糖苷含量增加。与轻度烘烤橡木桶相比,中度烘烤橡木桶陈酿葡萄酒颜色深,红色调高,黄色调低。粗纹理橡木桶样品颜色深,同时黄色调高。
译  名:
Comparison of anthocyanin components and color of red wines aged in oak barrels
作  者:
WANG Zhenzhong;YAN Bin;DUAN Changqing;CAI Jian;NI Jun;SU Ning;Cofco Huaxia Great Wall Wine Co., Ltd.;College of Food Science & Nutritional Engineering,China Agricultural University;Cofco Nutrition Health Institute;
单  位:
Cofco Huaxia Great Wall Wine Co., Ltd.%College of Food Science & Nutritional Engineering,China Agricultural University%Cofco Nutrition Health Institute
关键词:
anthocyanins;;color;;oak barrels;;texture;;baking
摘  要:
2010 Cabernet Sauvignon wine from Changli of Hebei were stored in three textures, two toasty French oak barrels and stainless tank for 12 months, anthocyanins content were detected by HPLC-MS, meanwhile, the red wine color was determined by the CIELAB. The results showed: the wine contained 4 kinds of monomer anthocyanins acylate, 8 kinds of acylation anthocyanins, and 6 kinds of polymerization anthocyanins before aging, the total content of anthocyanin, monomer anthocyanins and acylation anthocyanins gradually deduced with the aging. The declining rate of anthocyanins in oak barrel aging wine was greater than stainless tank. The acylation anthocyanins of Malvidin-3-O-glucoside-4-vinylphenol content increased. The color of the moderate roasting oak barrel was better than that of light toasty oak barrel, which would produce deep red and shallow yellow. The coarse texture oak barrel produced deep yellow color.

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