红葡萄酒中新型抗氧化剂研究
摘要
研究了近年来二氧化硫（SO2）在红葡萄酒中的抗氧化性及葡萄酒中其它抗氧化剂的进展现状，试验以特定基对苯二酚（TBHQ）、乙二胺四乙酸（EDTA）、二氧化硫（SO2）为抗氧化剂，研究了抗氧化剂对模拟酒和红葡萄酒溶解氧消耗率、褐变程度、红葡萄酒质量的影响，旨在研究出红葡萄酒中新型的抗氧化剂，这在红葡萄酒抗氧化方面很有意义。
试验主要得出了以下研究结果：
1．抗氧化剂TBHQ、EDTA和SO2在模拟酒和红葡萄酒中的抗氧化试验研究结果表明：抗氧化剂浓度为50～100mg/L时，TBHQ没有表现出抗氧化性，反而增加了酒样的褐变；SO2表现出了一定的抗氧化作用，但EDTA无论在模拟酒还是红葡萄酒中都比同浓度的SO2表现出了更强的抗氧化作用。
模拟酒和红葡萄酒中的抗氧化试验研究结果表明：在规定应用浓度下，TBHQ促进了溶解氧的吸收，增加了酒样的褐变程度，表现不出抗氧化性；EDTA和SO2都有效地减少了溶解氧的消耗，降低了酒样的褐变程度，表现出了抗氧化作用，且SO2的抗氧化作用随浓度的增大而增强；但在规定应用浓度下，特别是抗氧化剂浓度为50～100mg/L时，EDTA的抗氧化效果最好。
2．在实验条件下，50mg/L EDTA和低浓度下的SO2（20～40mg/L）有协同抗氧化作用，但EDTA浓度一定时，SO2的浓度变化对协同作用影响不显著。
EDTA和SO2的协同抗氧化作用研究结果表明：试验浓度条件下，EDTA和SO2配合使用更加有效地降低了溶解氧消耗率，比单独使用的作用强，且达到显著水平。即EDTA和SO2表现出了较强的协同抗氧化作用。而EDTA浓度一定时，SO2的浓度变化对协同作用影响不显著。
3．添加EDTA（60mg/L）后没有影响赤霞珠干红葡萄酒的理化和感官质量，而且极显著地降低了SO2的使用量。
处理（添加60mg/L EDTA）酒样的游离SO2含量极显著高于对照（添加60mg/L SO2），色度极显著高于对照，其它理化指标与对照差异不显著。感官品尝结果表明：添加60mg/L EDTA与添加相同浓度SO2在感官品质上差异不显著。
Based on recent research advances about antioxidant properties of sulfur dioxide and other enological antioxidants used in red wine, TBHQ (Tertiary-butyl hydroquinone), EDTA (ethylenediaminetetraacetate) and SO2 (sulfur dioxide) were chosen to investigate their effects on browning degree, oxygen consumption rate of model wine and red wine, sensory analysis of red wine was also made to study on new enological antioxidant for real antioxidant protection of red wine.
The main results obtained were as follows:
1. With regards to the context, for a concentration of 50mg/L to 100mg/L in red wine, EDTA presented good results, and sulfur dioxide showed weak antioxidant capacities. TBHQ, however, could not express its antioxidant properties.
The study of antioxidant effects showed: for the allowed dosage in red wine, TBHQ indicated few antioxidant effects in turn to increase red wine to brown. Both EDTA and sulfur dioxide expressed good effects on reducing oxygen consumption and inhibiting brown degree of red wine, but for a concentration of 50mg/L to 100mg/L, EDTA presented better results.
2. With regards to the context, there was a good synergistic effect between 50mg/L EDTA and SO2 with a low concentration of 20mg/L to 40mg/L.
The research about synergistic effect between EDTA and SO2 indicated: for a low concentration of 20mg/L to 50mg/L, the antioxidant effect of the combination of EDTA and sulfur dioxide was significantly better than that of either one used respectively. That was, there was a considerable synergistic effect between them. But at the concentration of 50mg/L for EDTA, the increase of the concentration of sulfur dioxide could not express more additional effect.
3. With the concentration of 60mg/L for EDTA, it neither affected the physical and chemical characters nor the organoleptic properties of red wine, but significantly reduced the content of sulfur dioxide in it.
The results of physical and chemical analysis of red wine suggested: the content of free sulfur dioxide and the pigment content in the treatment (adding 60mg/L EDTA) were significantly higher than those in the control (adding 60mg/L sulfur dioxide). On the other hand, organoleptic evaluations of red wine showed: there was no significance between the treatment and the control.
试验主要得出了以下研究结果：
1．抗氧化剂TBHQ、EDTA和SO2在模拟酒和红葡萄酒中的抗氧化试验研究结果表明：抗氧化剂浓度为50～100mg/L时，TBHQ没有表现出抗氧化性，反而增加了酒样的褐变；SO2表现出了一定的抗氧化作用，但EDTA无论在模拟酒还是红葡萄酒中都比同浓度的SO2表现出了更强的抗氧化作用。
模拟酒和红葡萄酒中的抗氧化试验研究结果表明：在规定应用浓度下，TBHQ促进了溶解氧的吸收，增加了酒样的褐变程度，表现不出抗氧化性；EDTA和SO2都有效地减少了溶解氧的消耗，降低了酒样的褐变程度，表现出了抗氧化作用，且SO2的抗氧化作用随浓度的增大而增强；但在规定应用浓度下，特别是抗氧化剂浓度为50～100mg/L时，EDTA的抗氧化效果最好。
2．在实验条件下，50mg/L EDTA和低浓度下的SO2（20～40mg/L）有协同抗氧化作用，但EDTA浓度一定时，SO2的浓度变化对协同作用影响不显著。
EDTA和SO2的协同抗氧化作用研究结果表明：试验浓度条件下，EDTA和SO2配合使用更加有效地降低了溶解氧消耗率，比单独使用的作用强，且达到显著水平。即EDTA和SO2表现出了较强的协同抗氧化作用。而EDTA浓度一定时，SO2的浓度变化对协同作用影响不显著。
3．添加EDTA（60mg/L）后没有影响赤霞珠干红葡萄酒的理化和感官质量，而且极显著地降低了SO2的使用量。
处理（添加60mg/L EDTA）酒样的游离SO2含量极显著高于对照（添加60mg/L SO2），色度极显著高于对照，其它理化指标与对照差异不显著。感官品尝结果表明：添加60mg/L EDTA与添加相同浓度SO2在感官品质上差异不显著。
Based on recent research advances about antioxidant properties of sulfur dioxide and other enological antioxidants used in red wine, TBHQ (Tertiary-butyl hydroquinone), EDTA (ethylenediaminetetraacetate) and SO2 (sulfur dioxide) were chosen to investigate their effects on browning degree, oxygen consumption rate of model wine and red wine, sensory analysis of red wine was also made to study on new enological antioxidant for real antioxidant protection of red wine.
The main results obtained were as follows:
1. With regards to the context, for a concentration of 50mg/L to 100mg/L in red wine, EDTA presented good results, and sulfur dioxide showed weak antioxidant capacities. TBHQ, however, could not express its antioxidant properties.
The study of antioxidant effects showed: for the allowed dosage in red wine, TBHQ indicated few antioxidant effects in turn to increase red wine to brown. Both EDTA and sulfur dioxide expressed good effects on reducing oxygen consumption and inhibiting brown degree of red wine, but for a concentration of 50mg/L to 100mg/L, EDTA presented better results.
2. With regards to the context, there was a good synergistic effect between 50mg/L EDTA and SO2 with a low concentration of 20mg/L to 40mg/L.
The research about synergistic effect between EDTA and SO2 indicated: for a low concentration of 20mg/L to 50mg/L, the antioxidant effect of the combination of EDTA and sulfur dioxide was significantly better than that of either one used respectively. That was, there was a considerable synergistic effect between them. But at the concentration of 50mg/L for EDTA, the increase of the concentration of sulfur dioxide could not express more additional effect.
3. With the concentration of 60mg/L for EDTA, it neither affected the physical and chemical characters nor the organoleptic properties of red wine, but significantly reduced the content of sulfur dioxide in it.
The results of physical and chemical analysis of red wine suggested: the content of free sulfur dioxide and the pigment content in the treatment (adding 60mg/L EDTA) were significantly higher than those in the control (adding 60mg/L sulfur dioxide). On the other hand, organoleptic evaluations of red wine showed: there was no significance between the treatment and the control.
引文
《食品添加剂卫生管理办法》(卫生部第26号令)
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