食品科学 ›› 2006, Vol. 27 ›› Issue (4): 110-114.

• 工艺技术 • 上一篇    下一篇

橡木桶陈酿对红葡萄酒中黄烷-3-醇和原花色素的影响

 温鹏飞, 陈建业, 李景明, 战吉成, 万嗣宝, 孔维府, 黄卫东   

  1. 中国农业大学食品科学与营养工程学院; 山西农业大学园艺学院
  • 出版日期:2006-04-15 发布日期:2011-09-13

Effect of Oak Barrel on the Flavan-3-ols and Proanthocyanidins in Red Wine during Aging

WEN  Peng-Fei, CHEN  Jian-Ye, LI  Jing-Ming, ZHAN  Ji-Cheng, WAN  Si-Bao, KONG  Wei-Fu, HUANG  Wei-Dong   

  1. 1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.College of Horticulture, Shanxi Agricultural University, Taigu 030801, China
  • Online:2006-04-15 Published:2011-09-13

摘要: 本文以华夏酿酒有限公司2004年度赤霞珠为试材,研究了美洲、欧洲和欧美三种类型橡木桶陈酿对黄烷-3-醇和原花色素含量及组成的影响。结果表明,橡木桶陈酿过程中,(-)-表儿茶素((-)-epicatechin,EC)、(-)-表儿茶素没食子酸酯((-)-epicatechingallate,ECG)、(-)-表棓儿茶素没食子酸酯((-)-epgallocatechingallate,EGCG)含量上升,(+)-儿茶素((+)-catechin,CAT)保持相对稳定,而(-)-表棓儿茶素((-)-epigallocatechin,EGC)略有下降。原花色素含量下降,平均聚合度降低。不同类型的橡木桶对两者含量的影响不同。

关键词: 葡萄酒, 陈酿, 橡木桶, 黄烷-3-醇, 原花色素

Abstract:  The wine made by Huaxia winery Co. Ltd. in 2004 was used as raw material to study the changes of flavan-3-ols and proanthocyanidins during aging in American oak, Europen oak, or Occident oak barrel. After the aging in the oak barrel, the concentration of (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), and (-)-epigallocatechin gallate (EGCG) increased, whereas that of (-)-epigallocatechin (EGC) slightly decreased. The content and mean degree of polymerization (mDP) of proanthocyanidins decreased, and the composition changed accordingly.

Key words:  , wine; aging; oak barrel; flavan-3-ols; proanthocyanidins;