“赤霞珠”葡萄转色后不同成熟度指标的变化

doi:10.7506/spkx1002-6630-201622035

摘要/Abstract

摘要： 研究酿酒葡萄转色后不同成熟度指标的动态变化规律。以“赤霞珠”葡萄为试材，分别测定了技术成熟度和总酚成熟度指标，并进行了浆果感官评价。结果表明：转色后果实物理性状参数和糖含量迅速增加，转色后第4周达到最大值，成熟后期略有下降。果实中总花色苷含量逐渐增加，在转色后第6周达到最高，随后有所降低。浆果中可提取花色苷含量持续增加。细胞成熟指数、种子成熟指数和总酚指数总体上逐渐降低。果皮单宁含量变化较小，种子单宁含量在成熟前期显著降低（P＜0.05），后期变化较小。不同分子大小聚合色素的含量逐渐增加，转色后第6周时达到最大值。浆果感官评价中各种成熟度的得分逐渐增加，果肉香气成熟度和果皮成熟度得分均在转色后第7周时最高，成熟后期变化较小。

关键词: 酿酒葡萄, 赤霞珠, 成熟度, 评价指标

Abstract: In the present study, the dynamic evolutions of different maturity indices of wine grape were determined after veraison. The technological and phenolic maturity of Cabernet Sauvignon (Vitis vinifera L.) grapes were determined. Berry sensory assessment (BSA) was also carried out to evaluate the grape maturity. The results showed that the physical properties and sugar content of grape berries increased sharply after veraison, reaching the maximum value at 4 weeks after veraison (WAV). Thereafter, these indices decreased slightly during the late ripening stages. Total anthocyanin content increased gradually after veraison, reaching the highest level at 6 WAV, and then decreased slowly. However, extractable anthocyanin content rose continuously during ripening. Cellular maturity index, seed maturity index, and total phenol index decreased steadily during maturation, respectively. The tannin content in skin varied slightly during ripening. The content of seed-derived tannin decreased significantly during the early ripening stages; thereafter, it varied slightly during the late ripening stages. The content of polymeric pigments with different molecular weights increased gradually after veraison, reaching the maximum value at 6 WAV. As for BSA, the scores of grape berries of different maturities increased during ripening, reaching the highest level at 7 WAV for aromatic maturity of pulp and skin, respectively. Only minor changes in berry sensory quality were determined during the late maturation stages.

Key words: wine grape, Cabernet Sauvignon, maturity, evaluation index

中图分类号:

S663.1

刘旭,陈敏,武轩,金小朵,张振文,*. “赤霞珠”葡萄转色后不同成熟度指标的变化[J]. 食品科学, 2016, 37(22): 230-236.

LIU Xu, CHEN Min, WU Xuan, JIN Xiaoduo, ZHANG Zhenwen,*. Changes in Different Maturity Indices of Cabernet Sauvignon (Vitis vinifera L.) Grape after Veraison[J]. FOOD SCIENCE, 2016, 37(22): 230-236.

参考文献

[1] CARBONNEAU A, CHAMPAGNOL F, DELOIRE A, et al. Récolte et qualité du raisin[M]//FLANZY C. Enologie, fondements scientifiques et technologiques. Paris: Technique et Documentation Lavoisier, 1998: 649-670.
[2] KENNEDY J A, SAUCIER C, GLORIES Y. Grape and wine phenolics: history and perspectives[J]. American Journal of Enology and Viticulture, 2006, 57(3): 239-248.
[3] SCHNEIDER R, RAZUNGLES A, CHARRIER F, et al. Effet du site, de lamaturité et de l’éclairement des grappes sur la composition aromatique des baies de Vitis vinifera L. cv. Melon B. dans le vignoble du Muscadet[M]. Paris: Bulletin de l’OIV, 2002: 270-282.
[4] SADRAS V O, PETRIE P R. Predicting the time course of grape ripening[J]. Australian Journal of Grape and Wine Research, 2012, 18(1): 48-56. DOI:10.1111/j.1755-0238.2011.00169.x.
[5] 张福庆, 李巍, 田卫东, 等. 天津地区赤霞珠和梅鹿特葡萄浆果发育特点和采收期的确定[J]. 农业工程学报, 2003, 20(增刊1): 112-115.
[6] 李华, 王华, 袁春龙, 等. 葡萄酒工艺学[M]. 北京: 科学出版社, 2007: 43.
[7] PARPINELLO G P, VERSARI A, CHINNICI F, et al. Relationship among sensory descriptors, consumer preferences and color parameters of Italian Novello red wines[J]. Food Research International, 2009, 42(10): 1389-1395. DOI:10.1016/j.foodres. 2009. 07.005.
[8] VIDAL S, FRANCIS L, NOBLE A, et al. Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine[J]. Analytica Chimica Acta, 2004, 513(1): 57-65. DOI:10.1016/j.aca.2003.10.017.
[9] ROLLE L, SIRET R, Río SEGADE S, et al. Instrumental texture analysis parameters as markers of table-grape and winegrape quality: a review[J]. American Journal of Enology and Viticulture, 2012, 63(1): 11-28. DOI:10.5344/ajev.2011.11059.
[10] ROLLE L, Río SEGADE S, TORCHIO F, et al. Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening[J]. Journal of Agricultural and Food Chemistry, 2011, 59(16): 8796-8805. DOI:10.1021/jf201318x.
[11] RODRíGUEZ-PULIDO F J, FERRER-GALLEGO R, GONZáLEZ-MIRET M L, et al. Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision[J]. Analytica Chimica Acta, 2012, 732(Suppl 1): 78-82. DOI:10.1016/j.aca.2012.01.005
[12] CHEN Shanshan, ZHANG Fangfang, NING Jifeng, et al. Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging[J]. Food Chemistry, 2015, 172(2): 788-793. DOI:10.1016/j.foodchem.2014.09.119.
[13] 杨晓帆, 高媛, 韩梅梅, 等. 云南高原区酿酒葡萄果实香气物质的积累规律[J]. 中国农业科学, 2014, 47(12): 2405-2416. DOI:10.3864/j.issn.0578-1752.2014.12.013.
[14] HERNANDEZ-ORTE P, CONCEJERO B, ASTRAIN J, et al. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma[J]. Journal of the Science of Food and Agriculture, 2015, 95(4): 688-701. DOI:10.1002/jsfa.6748.
[15] FANG Y, QIAN M C. Aroma potential in early- and late-maturity Pinot noir grapes evaluated by aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry, 2016, 64(2): 443-450. DOI:10.1021/acs.jafc.5b04774.
[16] MANTILLA S M O, COLLíNS C, ILAND P G, et al. Review: berry sensory assessment: concepts and practices for assessing winegrapes’ sensory attributes[J]. Australian Journal of Grape and Wine Research, 2012, 18(3): 245-255. DOI:10.1111/j.1755-0238.2012.00203.x.
[17] le MOIGNE M, MAURY C, BERTRAND D, et al. Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location[J]. Food Quality and Preference, 2008, 19(2): 220-231. DOI:10.1016/j.foodqual.2007.03.004.
[18] ROUSSEAU J, DELTEIL D. Presentation d’une methode d’analyse sensorielle des baies de raisin. Principe, méthode, interpretation[J]. Revue Fran?aise d’Oenologie, 2000, 183(3): 10-13.
[19] Río SEGADE S, GIACOSA S, GERBI V, et al. Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes[J]. LWT-Food Science and Technology, 2011, 44(2): 392-398. DOI:10.1016/j.lwt.2010.09.004.
[20] 王华. 葡萄酒分析检验[M]. 北京: 中国农业出版社, 2011: 57-62.
[21] CAGNASSO E, TORCHIO F, GERBI V, et al. Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the piedmont growing areas over six consecutive years[J]. South African Journal of Enology and Viticulture, 2011, 32(2): 229-241.
[22] HARBERTSON J F, PICCIOTTO E A, ADAMS D O. Measurement of polymeric pigments in grape berry extract and wines using a protein precipitation assay combined with bisulfite bleaching[J]. American Journal of Enology and Viticulture, 2003, 54(4): 301-306.
[23] WINTER E, WHITING J, ROUEASU J. Winegrape berry sensory assessment in Australia[M]. Adelaide: Winetitles, 2004: 8-32.
[24] SADRAS V O, COLLINS M, SOAR C J . Modelling variety-dependent dynamics of soluble solids and water in berries of Vitis vinifera[J]. Australian Journal of Grape and Wine Research, 2008, 14(3): 250-259. DOI:10.1111/j.1755-0238.2008.00025.x.
[25] 郑瑜琬, 任章成, 杜展成, 等. 干热地区葡萄成熟度对霞多丽葡萄酒中酚类物质及抗氧化活性的影响[J]. 中国食品学报, 2013, 13(11): 90-96. DOI:10.16429/j.1009-7848.2013.11.019.
[26] 牛立新, 贺普超. 酿酒葡萄的最佳采收期[J]. 果树科学, 1991, 8(4): 229-232. DOI:10.13925/j.cnki.gsxb.1991.04.008.
[27] 陈代, 李德美, 战吉宬, 等. 温度和日照时间对河北怀来霞多丽葡萄成熟度指标的影响[J]. 中国农业科学, 2011, 44(3): 545-551. DOI:10.3864/j.issn.0578-1752.2011.03.015.
[28] 宋于洋, 王炳举, 塔依尔. 石河子地区酿酒葡萄成熟度与葡萄酒质量的研究[J]. 西北农业学报, 2006, 15(3): 153-156.
[29] SAINT-CRIQ N, VIVAS N, GLORIES Y. Maturité phenolique: definition et contrle[J]. Revue Francaise d’Oenologie, 1998, 173(2): 22-25.
[30] ZAMORA MARíN F. Elaboración y crianza del vino tinto: aspectos científicos y prácticos[M]. Madrid: Mundi-Prensa, 2003: 23-27.
[31] 张娟, 王晓宇, 田呈瑞, 等. 基于酚类物质的酿酒红葡萄品种特性分析[J]. 中国农业科学, 2015, 48(7): 1370-1382. DOI:10.3864/j.issn.0578-1752.2015.07.12.
[32] KENNEDY J A, MATTHEWS M A, WATERHOUSE A L. Changes in grape seed polyphenols during fruit ripening[J]. Phytochemistry, 2000, 55(1): 77-85. DOI:10.1016/S0031-9422(00)00196-5.
[33] ROLLE L, TORCHIO F, FERRANDINO A, et al. Influence of wine-grape skin hardness on the kenetics of anthocyanin extraction[J]. International Journal of Food Properties, 2012, 15(1/2): 249-261. DOI:10.1080/10942911003778022.
[34] GARCIA-ESTEVEZ I, ANDRES-GARCIA P, ALCALDE-EON C, et al. Relationship between agronomic parameters, phenolic composition of grape skin, and texture properties of Vitis vinifera L. cv. Tempranillo[J]. Journal of Agricultural and Food Chemistry, 2015, 63(35): 7663-7669. DOI:10.1021/acs.jafc.5b00275.
[35] MELéNDEZ E, ORTIZ M C, SARABIA L A, et al. Modelling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties[J]. Analytica Chimica Acta, 2013, 761(1): 53-61. DOI:10.1016/j.aca.2012.11.021.