酿酒红葡萄多酚氧化酶活力及总酚含量

doi:10.7506/spkx1002-6630-201309011

食品科学 ›› 2013, Vol. 34 ›› Issue (9): 47-51.doi: 10.7506/spkx1002-6630-201309011

酿酒红葡萄多酚氧化酶活力及总酚含量

王月晖，徐洪宇，张京芳*，侯力璇，成冰

西北农林科技大学林学院，陕西杨凌 712100

收稿日期:2012-09-21 修回日期:2013-03-15 出版日期:2013-05-15 发布日期:2013-05-07
通讯作者: 张京芳 E-mail:z_jf008@163.com
基金资助:
国家公益性行业(农业)科研专项(200903043)

Polyphenol Oxidase Activity and Total Phenol Content in Red Wine Grape

WANG Yue-hui，XU Hong-yu，ZHANG Jing-fang*，HOU Li-xuan，CHENG Bing

College of Forestry, Northwest A&F University, Yangling 712100, China

Received:2012-09-21 Revised:2013-03-15 Online:2013-05-15 Published:2013-05-07
Contact: ZHANG Jing-fang E-mail:z_jf008@163.com

摘要/Abstract

摘要：

分析27酿酒红葡萄品种的多酚氧化酶(PPO)活力、总酚(TP)含量及褐变度(BD)，并研究该3个指标对干红葡萄酒L*的影响。利用PPO活力与TP含量的比值η(PPO活力/TP含量)进行系统聚类，同时采用二者的平均值进行象限分布以筛选品种。结果表明：不同酿酒红葡萄品种PPO活力、TP含量及BD之间存在显著性差异，PPO活力与TP含量之间无显著相关性，但二者均与BD呈显著正相关。PPO活力、TP含量及BD与干红葡萄酒L*值呈显著负相关。蛇龙珠、黑赛比尔、赤霞珠、梅鹿辄、卡马特、品丽珠为PPO活力低且TP含量高的优良酿酒红葡萄品种。

关键词: 酿酒红葡萄品种, 多酚氧化酶活力, 总酚含量, 褐变度, 葡萄酒L*值

Abstract:

Polyphenol oxidase (PPO) activity, total phenolic (TP) content and the browning degree (BD) of 27 cultivars of
red wine grape and the influence of this three factors on the value of L* of wine were analyzed. Variety selection was carried
out by system clustering using ratio η (PPO activity/TP content), and further divided using quadrant distribution between
the average of the two indicators. The results showed significant differences in PPO activity, total phenolic content and
browning degree among different red wine grape varieties. There was no significant correlation between the PPO activity and
total phenol content, but they were both significantly positively related to the browning degree. PPO activity, total phenolic
content and the browning degree were significantly negatively correlated with L* value of red wine. Cabernet Gernischet,
Seibel Noir, Cabernet Sauvignon, Merlot, Kapц Maт and Cabernet Franc were selected as fine red wine grape varieties with
low PPO activity and high total phenolic content.

Key words: red wine grape cultivars, polyphenol oxidase activity, total phenol content, the browning degree, grape wine L*

中图分类号:

王月晖，徐洪宇，张京芳*，侯力璇，成冰. 酿酒红葡萄多酚氧化酶活力及总酚含量[J]. 食品科学, 2013, 34(9): 47-51.

WANG Yue-hui，XU Hong-yu，ZHANG Jing-fang*，HOU Li-xuan，CHENG Bing. Polyphenol Oxidase Activity and Total Phenol Content in Red Wine Grape[J]. FOOD SCIENCE, 2013, 34(9): 47-51.

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酿酒红葡萄多酚氧化酶活力及总酚含量

Polyphenol Oxidase Activity and Total Phenol Content in Red Wine Grape

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