摘要
该文以两种湖南刺葡萄品种(米葡萄和甜葡萄)为原料酿造的干红葡萄酒为研究对象,并利用高效液相色谱-质谱联用(HPLC-MS)技术分析在其酿造过程中酚类物质的含量变化。结果显示,在刺葡萄干红葡萄酒样品中共检测到六大类酚类物质共33种,其中包括7种黄酮醇类物质、5种黄烷-3-醇类物质、3种羟基苯甲酸类物质、3种羟基肉桂酸类物质、7种非酰化花色苷类物质、8种酰化花色苷类物质。在整个酿造过程中,两种刺葡萄酚类物质的变化基本一致,苹乳发酵结束后酚类物质均明显上升。其中米葡萄酒的黄酮醇、黄烷醇含量高于甜葡萄酒,而甜葡萄酒的其他四种酚类物质含量比米葡萄酒高。
Using two dry red wines fermented by grapes （Vitis davidil） cultivars： Miputao and Tianputao from Hunan province as research object, the polyphenol compounds during the wine making was analyzed by HPLC-MS. The results showed that six classes of phenolic compounds were detect- ed in the dry red wine samples, including 7 flavonol compunds, 5 flavan-3-ols compunds, 3 hydroxybenzoic acid compunds, 3 hydroxycinnamic acid compunds, 7 non-acylated anthocyanin compunds and 8 acylated anthocyanin compounds. During the whole fermentation, both Miputao wine and Tianputao wine showed a noticeable increase of phenolic compounds after the malo-lactic fermentation. The contents of flavonols and flavan-3-ols in Miputao were higher than those in Tianputao wine, while the Tianputao wine contained higher contents of the other four phenolic compounds.
出处
《中国酿造》
CAS
北大核心
2016年第3期45-51,共7页
China Brewing
基金
2015年国家级-创新训练项目(201510019078)
