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刊物期号: 201804

启瓶后不同储藏方法对葡萄酒中酚类物质及相关颜色指标的影响(26)

作者: 丁 燕1,3,Roland Harrison2,Richard Hider2,王咏梅1,3,郭亚芸1,3,王 哲1,3,史红梅1,3,韩晓梅1,3

地址:1.山东省葡萄研究院,山东 济南 250100; 2.新西兰林肯大学葡萄酒食品及分子生物学系,新西兰 坎特伯雷 7647; 3.山东省葡萄栽培与精深加工工程技术研究中心,山东 济南 250100
摘要 为明确启瓶后不同储藏条件对葡萄酒感官品质的影响,以黑比诺红葡萄酒为材料,启瓶后分别进行不同储藏温度及顶空充氮气处理,对储藏期间总酚、单宁、花色苷、聚合色素等品质指标的动态变化进行分析。结果表明,随着储藏时间的延长,由于沉淀形成以及氧化的影响,所有处理的总酚含量均有所降低,尤其是-80 ℃冷冻处理下降最为显著; 4 ℃冷藏的单宁随着储藏时间延长保持稳定,而室温保存处理变化相当明显,达到启瓶初始时的150 %左右;冷冻储藏处理的总花色苷含量保持最好,整个储藏时期总单体花色苷平均相对值为100 %左右;聚合色素与总单体花色苷之间存在较好的负相关关系(R2 = 0.89),启瓶后室温储藏处理的聚合色素上升和总单体花色苷下降幅度均最显著;启瓶后冷冻储藏的酒样色调和色度均保持最稳定。总体而言,启瓶后室温储藏对总酚、单宁及各颜色指标的影响最大,感官品质下降最明显;-80 ℃冷冻储藏的各项指标与开瓶初始时相比无显著差异。
关键词 葡萄酒; 酚类物质; 单宁; 聚合色素; 花色苷
中图分类号: TS262.6;TS261.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)04-0026-07

英文标题: Effects of Different Storage Methods after Bottle Opening on Phenolic Compounds in Grape Wine and Relative Color Indexes

英文作者: DING Yan1,3,Roland HARRISON2,Richard HIDER2,WANG Yongmei1,3,GUO Yayun1,3,WANG Zhe1,3,SHI Hongmei1,3

英文地址: 1.Shandong Academy of Grape, Jinan,Shandong 250100, China; 2. Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand; 3. Shandong Engineering Technology Research Center of Viticulture and Grape Intensive

英文摘要 In order to know more about the effects of different storage conditions after bottle opening on the sensory quality of grape wine, Pinot Noir wine after bottle opening was stored at different temperature and underwent headspace nitrogen treatment, then the dynamic change in total phenolics, total tannins, anthocyanins, polymeric pigments and several other color indexes in wine was analyzed. The results showed that, the content of total phenolics in wine by all storage methods decreased due to the precipitation and the oxidation during the storage, and it deceased evidently especially in freezing storage at -80 ℃; for wine stored at 4 ℃, total tannins content maintained stable, however, it changed evidently (increasing by 150 % of the value at the beginning of bottle opening) at room temperature; anthocyanins content kept stable in wine stored at -80 ℃ or -20 ℃, and the average values for total monomeric anthocyanins in the whole storage period were nearly 100 %; there was negative linear correlations between polymeric pigments and total monomeric anthocyanins (R2=0.89), the polymeric pigments increased significantly and monomeric anthocyanins decreased significantly in wine stored at room temperature; the colour hue and the density were stable in wine underwent freezing storage. In general, room temperature storage had greatest influence on total phenolics, tannins and color indexes, and the sensory quality of wine declined obviously. However, freezing storage at -80 ℃ had the least influence on each wine indexes (no significant difference in wine indexes before and after the storage).
英文关键词 wine; phenolics; tannin; polymeric pigment; anthocyanin
      

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