延迟采收及不同酿造工艺对北国红山葡萄干红酒单宁含量影响
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摘要
采用Folin-Denis法测定延迟采收及3种酿造工艺对北国红山葡萄干红酒单宁含量的影响。结果表明,利用3种酿造工艺均能有效浸出正常采收和延迟采收的北国红山葡萄中的单宁,延迟采收北国红酿制的干红酒单宁含量显著高于正常采收(P<0.05),采用工艺二酿制的北国红干红酒单宁含量显著高于工艺一和工艺三(P<0.05),且随着陈酿的进行,北国红干红酒的单宁含量显著低于发酵刚结束(P<0.05)。正常采收和延迟采收的北国红利用3种酿造工艺酿制的干红酒单宁含量分别为0.92 g/L、1.17 g/L、1.10 g/L、1.46 g/L、1.52 g/L、1.45 g/L,其中延迟采收的北国红采用工艺二酿制的干酒单宁含量为1.52 g/L,柔顺指数为5.3,显著高于其他处理(P<0.05)。
The effects of the delayed harvest and 3 kinds of brewing processes on the tannin content in Beiguohong Vitis amurensis dry red wine were determined by Folin-Denis method. The results showed that the tannin in normal and delayed harvesting Beiguohong V. amurensis could be effectively leached by 3 kinds of brewing processes. The tannin content in the dry red wine brewed by delayed harvesting Beiguohong V. amurensis was significantly higher than that in the dry red wine brewed by normal harvesting Beiguohong V. amurensis(P<0.05). The tannin content in dry red wine brewed by process II was significantly higher than that in dry red wine brewed by process I and III(P<0.05), and as aging proceeded, the tannin content in dry red wine was significantly lower than that of just after fermentation(P<0.05). The tannin content in the dry red wine brewed by normal and delayed harvest Beiguohong V. amurensis and 3 kinds of brewing processes were 0.92 g/L, 1.17 g/L, 1.10 g/L, 1.46 g/L, 1.52 g/L, 1.45 g/L, respectively. Among them, the tannin content and suppleness index of delayed harvest Beiguohong V. amurensis dry red wine brewed by processes II were1.52 g/L and 5.3, respectively, which were significantly higher than that of others.
The effects of the delayed harvest and 3 kinds of brewing processes on the tannin content in Beiguohong Vitis amurensis dry red wine were determined by Folin-Denis method. The results showed that the tannin in normal and delayed harvesting Beiguohong V. amurensis could be effectively leached by 3 kinds of brewing processes. The tannin content in the dry red wine brewed by delayed harvesting Beiguohong V. amurensis was significantly higher than that in the dry red wine brewed by normal harvesting Beiguohong V. amurensis(P<0.05). The tannin content in dry red wine brewed by process II was significantly higher than that in dry red wine brewed by process I and III(P<0.05), and as aging proceeded, the tannin content in dry red wine was significantly lower than that of just after fermentation(P<0.05). The tannin content in the dry red wine brewed by normal and delayed harvest Beiguohong V. amurensis and 3 kinds of brewing processes were 0.92 g/L, 1.17 g/L, 1.10 g/L, 1.46 g/L, 1.52 g/L, 1.45 g/L, respectively. Among them, the tannin content and suppleness index of delayed harvest Beiguohong V. amurensis dry red wine brewed by processes II were1.52 g/L and 5.3, respectively, which were significantly higher than that of others.
引文
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[11]谭伟,唐晓萍,董志刚,等.不同果皮颜色酿酒葡萄品种果实不同部位酚类物质含量比较及抗氧化能力分析[J].中国农学通报,2015,31(28):252-258.
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[13]王添敏,俞文婕,付莹,等.胡桃楸总鞣质的小鼠体内抗肿瘤作用研究[J].中国医药导报,2017,14(3):16-19.
[14]CHEN K S,HSIAO Y C,KUO D Y,et al.Tannic acid-induced apoptosis and-enhanced sensitivity to arsenic trioxide in human leukemia HL-60cels[J].Leukemia Res,2009,33(2):297-307.
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[16]DEMARQUE D P,DEMARQUE,CALLEJON D R,et al.The role of tannins as antiulcer agents:a fluorescence-imaging based study[J].Rev Bras Farmac,2018,28(4):425-432.
[17]陈鹏,涂杰,周本宏.石榴皮鞣质改善慢性肾小球肾炎大鼠的尿液代谢组学的通路分析[J].中国药师,2017,20(6):969-973.
[18]ELIZONDO A M,MERCADO E C,RABINOVITZ B C,et al.Effect of tannins on the in vitro growth of Clostridium perfringens[J].Vet Microbiol,2010,145(3):308-314.
[19]松长青,周本宏,易慧兰,等.石榴皮鞣质的抗菌活性及其对金黄色葡萄球菌的抗菌机制[J].中国医院药学杂志,2016,36(4):259-265.
[20]刘颖沙,李建科,张琳,等.柑橘汁中嗜酸耐热菌的分离、鉴定以及单宁酸对其抑菌作用研究[J].食品与生物技术学报,2017,36(7):767-772.
[21]ABO-DONIA F M,YANG L Y,HRISTOV A N,et al.Effects of tannins on the fatty acid profiles of rumen fluids and milk from lactating goats fed a total mixed ration containing rapeseed oil[J].Livest Sci,2017,204:16-24.
[22]SCOLLARY G R,CONSULTANT P.GWRDC Tannin Review[M].Australian:Grape and wine research&development corporation,2010:9-22.
[23]BATE-SMITH E C,RIBEREAU-GAYON P.Leuco-anthocyanins in seeds[J].Qual Plantarum Mater Veg,1959,5(3):189-198.
[24]李华.葡萄酒化学[M].北京:科学出版社,2005:110-115.
[25]BATE-SITH E C.Haemanalysis of tannins:The concept of relative astringency[J].Phytochemistry,1973,12(4):907-912.
[26]刘朝霞,刘青,李荀,等.葡萄酒中单宁含量调查与口感关系的分析[J].食品安全质量检测学报,2014,5(7):2226-2230.
[27]李辉,李超,张梦园,等.葡萄酒中单宁涩感评价及结构分析研究进展[J].中国酿造,2017,36(6):14-18.
[28]马婧,袁春龙,杨丽,等.红葡萄酒呈涩物质的化学分析[J].食品科学,2016,37(4):132-138.
[29]RICHARD G.Red wine astringency:a review[J].Aust J Grape Wine Res,1998,4(2):74-95.
[30]彭传涛,贾春雨,文彦,等.苹果酸-乳酸发对干红葡萄酒感官质量的影响[J].中国食品学报,2014,14(2):261-268.
[31]OBREQUE-SLIER E,L魷PEZ-SOL魱S R,PE譙A-NEIRA魣,et al.Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation:experience with two oenological tannins and a gelatin[J].Int J Food Sci Tech,2010,45(12):2629-2636.
[32]SERAFINO S,VITTORIO A,LUIGI T,et al.Maceration with stems contact fermentation:effect on proanthocyanidins compounds and color in Primitivo red wines[J].Food Chem,2015,177:382-389.
[33]刘一健,孙剑锋,王颉.葡萄酒酚类物质的研究进展[J].中国酿造,2009,28(8):5-9.
[34]全国食品工业标准化技术委员会.GB/T 15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[35]李静,聂继云,李海飞,等.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008(1):126-131.
[2]宋润刚,郑永春,路文鹏,等.山葡萄种间杂交F1~F4代对霜霉病抗性的遗传分析[J].果树学报,2008(1):33-39.
[3]宋润刚,路文鹏,张庆田,等.山葡萄酿酒新品种雪兰红的选育[J].中国果树,2012(5):1-5.
[4]张庆田,杨颖琼,杨欢,等.山葡萄酿酒新品种‘北国蓝’的选育[J].中国果树,2016(1):65-68.
[5]宋润刚,路文鹏,郭太君,等.酿造干红葡萄酒新品种‘左优红’[J].园艺学报,2005(4):757.
[6]舒楠,路文鹏,张庆田,等.山葡萄新品种北国红的选育及性状调查[J].中外葡萄与葡萄酒,2017(4):51-53.
[7]张文斌,曹逸群,张萌萌,等.单宁的理化性质及其应用研究[J].西部皮革,2014,36(14):24-29.
[8]MOUSAVINEIAD G,EMAM-DJOMEH Z,REZAEI K.Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars[J].Food Chem,2009,115(4):1274-1278.
[9]邓文,张世昌,蔡荣斌,等.栗树单宁对断奶仔猪生产性能、肠道形态和通透性及抗氧化性能的影响[J].中国饲料,2018(1):44-48.
[10]杨琼琼,李东,屈恋,等.涩柿树皮单宁的纯化及抗氧化活性[J].食品科学,2016,37(7):50-55.
[11]谭伟,唐晓萍,董志刚,等.不同果皮颜色酿酒葡萄品种果实不同部位酚类物质含量比较及抗氧化能力分析[J].中国农学通报,2015,31(28):252-258.
[12]FEDELI D,BERRETTINI M,GABRYELAK T,et al.The effect of some tannins on trout erythrocytes exposed to oxidative stress[J].Mutat Res,2004,563(2):89-96.
[13]王添敏,俞文婕,付莹,等.胡桃楸总鞣质的小鼠体内抗肿瘤作用研究[J].中国医药导报,2017,14(3):16-19.
[14]CHEN K S,HSIAO Y C,KUO D Y,et al.Tannic acid-induced apoptosis and-enhanced sensitivity to arsenic trioxide in human leukemia HL-60cels[J].Leukemia Res,2009,33(2):297-307.
[15]NAM S,SMITH D M,DOU Q P.Tannic acid potently inhibits tumor cell proteasome activity,increases p27 and Bax expression,and induces G1 arest and apoptosis[J].Cancer Epidem Biomar,2001,10(10):1083-1088.
[16]DEMARQUE D P,DEMARQUE,CALLEJON D R,et al.The role of tannins as antiulcer agents:a fluorescence-imaging based study[J].Rev Bras Farmac,2018,28(4):425-432.
[17]陈鹏,涂杰,周本宏.石榴皮鞣质改善慢性肾小球肾炎大鼠的尿液代谢组学的通路分析[J].中国药师,2017,20(6):969-973.
[18]ELIZONDO A M,MERCADO E C,RABINOVITZ B C,et al.Effect of tannins on the in vitro growth of Clostridium perfringens[J].Vet Microbiol,2010,145(3):308-314.
[19]松长青,周本宏,易慧兰,等.石榴皮鞣质的抗菌活性及其对金黄色葡萄球菌的抗菌机制[J].中国医院药学杂志,2016,36(4):259-265.
[20]刘颖沙,李建科,张琳,等.柑橘汁中嗜酸耐热菌的分离、鉴定以及单宁酸对其抑菌作用研究[J].食品与生物技术学报,2017,36(7):767-772.
[21]ABO-DONIA F M,YANG L Y,HRISTOV A N,et al.Effects of tannins on the fatty acid profiles of rumen fluids and milk from lactating goats fed a total mixed ration containing rapeseed oil[J].Livest Sci,2017,204:16-24.
[22]SCOLLARY G R,CONSULTANT P.GWRDC Tannin Review[M].Australian:Grape and wine research&development corporation,2010:9-22.
[23]BATE-SMITH E C,RIBEREAU-GAYON P.Leuco-anthocyanins in seeds[J].Qual Plantarum Mater Veg,1959,5(3):189-198.
[24]李华.葡萄酒化学[M].北京:科学出版社,2005:110-115.
[25]BATE-SITH E C.Haemanalysis of tannins:The concept of relative astringency[J].Phytochemistry,1973,12(4):907-912.
[26]刘朝霞,刘青,李荀,等.葡萄酒中单宁含量调查与口感关系的分析[J].食品安全质量检测学报,2014,5(7):2226-2230.
[27]李辉,李超,张梦园,等.葡萄酒中单宁涩感评价及结构分析研究进展[J].中国酿造,2017,36(6):14-18.
[28]马婧,袁春龙,杨丽,等.红葡萄酒呈涩物质的化学分析[J].食品科学,2016,37(4):132-138.
[29]RICHARD G.Red wine astringency:a review[J].Aust J Grape Wine Res,1998,4(2):74-95.
[30]彭传涛,贾春雨,文彦,等.苹果酸-乳酸发对干红葡萄酒感官质量的影响[J].中国食品学报,2014,14(2):261-268.
[31]OBREQUE-SLIER E,L魷PEZ-SOL魱S R,PE譙A-NEIRA魣,et al.Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation:experience with two oenological tannins and a gelatin[J].Int J Food Sci Tech,2010,45(12):2629-2636.
[32]SERAFINO S,VITTORIO A,LUIGI T,et al.Maceration with stems contact fermentation:effect on proanthocyanidins compounds and color in Primitivo red wines[J].Food Chem,2015,177:382-389.
[33]刘一健,孙剑锋,王颉.葡萄酒酚类物质的研究进展[J].中国酿造,2009,28(8):5-9.
[34]全国食品工业标准化技术委员会.GB/T 15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[35]李静,聂继云,李海飞,等.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008(1):126-131.