不同工艺方法对赤霞珠干红葡萄酒多酚物质的影响研究

不同对赤霞珠干红葡萄酒多酚物质的影响研究 摘 要 多酚赋予红葡萄酒特有的感官特性，是构成红葡萄酒“骨架成分”的重要活性物质。其种类、含量受多种因素影响。本试验以陈酿180 d和360 d的赤霞珠干红葡萄酒为试材，采用HPLC-MS检测方法，不同工艺方法对赤霞珠干红葡萄酒多酚物质的影响，旨为葡萄酒酿造工艺优化和产品质量监控提供理论依据与快速准确的化学鉴定手段。 研究明: 采用HPLC-MS方法，依据本实验室已构建的HPLC-MS多酚指纹谱图库，检索到不同工艺方法的赤霞珠干红葡萄酒中共38种非花色苷多酚和20种花色苷。首次检测到金丝桃苷(Hyperoside)。 同一洗脱条件下，同一样品中可同时检测到29~31种非花色苷多酚和14~19种花色苷。选择具有代表特征的16种非花色苷多酚和13种花色苷进行定量，并结合花色苷和CIELAB法测定的色泽比较，研究不同工艺方法对多酚的影响。 在发酵过程中作不同处理的赤霞珠干红葡萄酒陈酿180 d和360 d的非花色苷多酚中，儿茶素含量最高，酚酸主要以没食子酸、咖啡酸、香豆酸为主;4种橡木桶陈酿360 d的赤霞珠干红葡萄酒酒非花色苷多酚中，没食子酸含量最高，酚酸主要以没食子酸和原儿茶酸为主;不同工艺方法的赤霞珠干红葡萄酒的黄酮类主要以杨梅酮、槲皮素、山萘酚为主。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为特征峰，占其花色苷总量的50%以上(4种木桶陈酿酒为43%以上)。在陈酿过程中，儿茶素、表儿茶素和花色苷(聚合类花色苷除外)呈下降趋势;陈酿一年后，有新的聚合花色苷出现。 陈酿180 d的赤霞珠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360 d的葡萄酒红色色调深浅和花色苷的含量高低无关，同特定的聚合花色苷的类型有关。 工艺方法影响多酚的研究结果表明:不锈钢罐发酵的赤霞珠干红葡萄酒在陈酿期间的大部分非花色苷多酚含量高于橡木桶发酵酒，但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色调以及更深的总体色度;添加单宁VR有利于赤霞珠干红葡萄酒多酚物质的浸出及稳定颜色;添加果胶酶TINTO有利于赤霞珠干红获得较高的花色苷含量及总体色度，果胶酶EX-V浸渍多酚的效果优于果胶酶GC;陈酿型橡木桶影响赤霞珠干红葡萄酒多酚的含量，4种橡木桶酒样中酚酸类、黄酮类含量及13种多酚的总量表现为，法国>高加索>欧美>美国。欧美橡木桶酒获得的总体色度最差，法国橡木桶酒的3类花色苷含量比较高，其总体色度与美国、高加索橡木桶酒差别不明显。 关键词:工艺方法;赤霞珠;葡萄酒;多酚 STUDY ON THE INFLUENCE OF DIFFERENT TECHNICS METHODS ON POLYPHENOL IN CABERNET SAVIGNON WINES ABSTRACT Polyphenolic compounds which exhibit important biologic properties are regarded as “skeleton component” in red wines since they contribute to organoleptic characteristics. Its variety and content are affected by many factors. The aim of this work is to study the influence of technics methods on polyphenol in Cabernet Savignon wines aging 180 days and 360 days by HPLC-MS. meanwhile, the methods and results have supplied a powerful measure to rapidly, authentically identify polyphenol and also afforded a theoretical reference for optimizing vinified technics and quality control of winemaking. Study shows: 38 nonanthocyanin phenolic compounds and 20 anthocyanins in Cabernet Savignon wines were analyzed by HPLC-MS and searched in fingerprint library established in local laboratory. Hyperoside was identified for the first time. 31 nonanthocyanin phenolic compounds and 14~19 anthocyanins in the same wine 29~ were identified under the same gradient elution, the influence of vnification methods on polyphenol was studied by choosing 16 nonanthocyanin phenolic compounds and 13 anthocyanins which represented characteristics of polyphenol, and this paper had compared anthocyanins with hue which measured by the CIELAB coordinates. Content of catechin was the highest in nonanthocyanin phenolic compounds of aging Cabernet Savignon wines treated by different vinification methods during fermention, Gallic acid, caffeic acid, coumaric acid were the predominant phenolic acid. Content of gallic acid was the highest in nonanthocyanin phenolic compounds of Cabernet Savignon wines aged in 4 oak barrels, Gallic acid, protocatechuic acid were the predominant phenolic acid. myricetin, quercetin, kaempferol were the main flavonoids in Cabernet Savignon wines. malvidin-glucoside whose content was higher than 50% of total anthocyanin(43% in wines aging in oak barrels) and its derivatives were the main anthocyanins. Content of catechin , epi-catechin and anthocyanins except condensated anthocyanins were decreased during aging phase, the new anthocyanins could be indentified after aging one year. Red color was determinated by the content of anthocyanins when wines aged 180 days and were associated with special anthocyanins when wines aged 360 days. The results also showed that: the content of most of nonanthocyanin polyphenol in wines fermented in stainless tank was higher than in oak barrel, but the overall hue from Cabernet Sauvignon red wines fermented in oak barrels excelled that in stainless steel tanks; Tannin VR was beneficial to extract polyphenols and increase hue; content of anthocyanins and hue were increased by adding enzyme TINTO; more polyphenols were extracted form wines by adding Enzyme EX-V than Enzyme GC; oak barrels affected content of polyphenols, in 4 kinds of wines aging in 4 oak barrels, respectively, content of polyphenols and hue in wines aging in French oak barrel was better than that of other 3 wines. KEY WORDS: technics methods, Cabernet Sauvignon, wines, polyphenol