摘要
利用高效液相色谱-质谱(HPLC-MS)联用检测技术分析了法国旋转橡木桶和不锈钢发酵罐酿造的赤霞珠干红葡萄酒陈酿180d和360d后花色苷的种类、数量,并与CIELAB法测定的葡萄酒色泽比较,结果发现二甲花翠素类花色苷是赤霞珠干红葡萄酒的主体花色苷类型,其中二甲花翠素单葡萄糖苷和二甲花翠素乙酰化单葡萄糖苷作为特征峰,分别占其花色苷总量的50%和20%以上;发酵容器影响葡萄酒中花色苷的种类和含量;陈酿过程中酰化的花色苷均较其相应的糖苷下降幅度大;陈酿180d的葡萄酒红色色调的深浅主要由花色苷的含量高低决定,陈酿360d的葡萄酒红色色调深浅和花色苷的含量高低无关;橡木桶用于赤霞珠干红葡萄酒发酵能获得较不锈钢罐更浓的红色和黄色色调以及更深的总色度。为葡萄酒酿造工艺优化和产品质量监控提供了理论依据与快速准确的化学鉴定手段。
The species and content of anthocyanins in red wines made from Cabernet Sauvignon in France rotary oak barrel and in stainless steel tank, were assayed respectively by high performance liquid chromatography-mass spectrometry（HPLC- MS） after 180 days and 360 days aging respectively. The hue comparison was also assayed with the CIELAB. The results showed that the major anthocyanins of Cabernet Sauvignon red wines are the malvidin-glucoside and its derivatives, malvidin-glucoside and malvidin-aeetylglucoside whose content is beyond 50% and 20% of total anthocyauln respectively, are regarded as the characteristic anthoeyanins. However anthoeyanins are affected by fermentation containers, the content of acylated anthoeyanin decreases more than that of the corresponding non-acylated during wine aging. The results also showed that the red color is mainly up to the content of anthocyanins when the wines aging is upto 180 days, but there is no color effect when the wines aging is up to 360 days. The colour of red, yellow and lightness for Cabernet Sauvignon red wines fermented in oak barrel excels that in stainless steel tank. Therefore, the method and results above have provided a powerful assay to rapidly and authentically identify anthocyanins and also afforded a theoretical reference for optimizing vinification and quality control of wines.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期154-158,共5页
Food Science
关键词
赤霞珠
葡萄酒
发酵容器
花色苷
颜色
Cabernet Sauvignon
wine
fermented container
anthocyanins
colour
