食品科学 ›› 2020, Vol. 41 ›› Issue (18): 188-195.doi: 10.7506/spkx1002-6630-20190714-187

• 生物工程 • 上一篇    下一篇

发酵前添加黄酮醇类辅色素对‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响

王晓月,张珊珊,张欣珂,曹鹏,张波,何非   

  1. (1.中国农业大学食品科学与营养工程学院,葡萄与葡萄酒研究中心,农业农村部葡萄酒加工重点实验室,北京 100083;2.甘肃农业大学食品科学与工程学院,甘肃省葡萄与葡萄酒工程重点实验室,甘肃?兰州 730070)
  • 出版日期:2020-09-25 发布日期:2020-09-18

Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of ‘Cabernet Sauvignon’ Dry Red Wine

WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei   

  1. (1. Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
  • Online:2020-09-25 Published:2020-09-18

摘要: 以发酵前添加杨梅酮、山柰酚和槲皮素3?种黄酮醇类辅色素的‘赤霞珠’干红葡萄酒为研究对象,探究不同黄酮醇类物质对干红葡萄酒在发酵和陈酿过程中颜色参数及多酚类物质的影响。结果表明:发酵前添加黄酮醇类物质,能够有效加深葡萄酒色泽,提升酒体红色色调,并有助于酒体颜色在陈酿期间的维持和稳定。其中杨梅酮的添加更加有利于发酵时期多酚类物质的浸出并提升陈酿期间颜色的稳定性,辅色作用更好。本研究可以为葡萄酒酿造过程中黄酮醇类辅色素的实际生产应用提供一定科学依据。

关键词: 辅色作用;花色苷;黄酮醇;葡萄酒;颜色

Abstract: In the present study, the effect of pre-fermentative addition of three flavanol cofactors, including myricetin, kaempferol and quercetin, on the color and phenolic profile of ‘Cabernet Sauvignon’ dry red wine was examined during fermentation and aging. The results showed that the addition of flavanols before fermentation could effectively improve wine color density, enhance red tonality, and stabilize wine color during aging. Myricetin addition favored the extraction of polyphenols during fermentation to improve the stability of wine color during aging and showed better co-pigmentation effect than any other flavanol tested. This study provides scientific support for the application of flavanol cofactors in red wine production.

Key words: co-pigmentation; anthocyanins; flavanols; red wine; color

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