陈酿前添加咖啡酸对干红葡萄酒颜色品质及多酚构成的影响
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摘要
花色苷类化合物是红葡萄酒中重要的色素物质,其种类、状态和含量在一定程度上决定了葡萄酒的色泽特征和陈酿潜能。本研究以陈酿前添加橡木类辅色素咖啡酸的"赤霞珠"干红葡萄酒为研究对象,在24个月的陈酿过程中分批次取样并测定其色度色调、辅色化率、花色苷酚以及非花色苷酚的变化情况。结果表明,陈酿前添加咖啡酸,可有效延缓红葡萄酒颜色亮度(L*)的升高和红色色调(a*)的下降,其效果与添加浓度呈正相关;添加咖啡酸还可延缓陈酿阶段红葡萄酒中花色苷辅色化程度的降低,促进葡萄酒中聚合花色苷比率的升高,并有助于花色苷含量的保持和稳定,对非花色苷酚含量的下降也有延缓作用。本研究为新型葡萄酒酿造技术的开发,以及干红葡萄酒外观品质的提高,提供必要的理论基础和技术支持。
Anthocyanins are the major pigments in red wines,and their types,forms and contents could partially determine the chromatic characteristics and the aging potential of the corresponding red wines.In this study,caffeic acidwas added into 'Cabernet Sauvignon' dry red wines before aging,and the variation of the color characteristics,the copigmentation degrees,the anthocyanin concentrations and the non-anthocyanin phenolic profiles of these batch-wise sampled wines were studied during the 24 months' aging.The results indicated that the addition of caffeic acid could retard the increase of the color intensity(L*) and the decline of the red hue(a*) showinga positive correlation with the addition concentration.It also showed that the addition treatment could delay the decrease of the copigmentation degrees and the contents of non-anthocyanin phenolics,while it could also promote the ratio of polymeric anthocyanins and the stability of anthocyanin contents in the red wines during aging.This study will provide necessary theoretical basis and technical support for the development of new vinification techniques and the improvement of the apparent quality of dry red wines.
Anthocyanins are the major pigments in red wines,and their types,forms and contents could partially determine the chromatic characteristics and the aging potential of the corresponding red wines.In this study,caffeic acidwas added into 'Cabernet Sauvignon' dry red wines before aging,and the variation of the color characteristics,the copigmentation degrees,the anthocyanin concentrations and the non-anthocyanin phenolic profiles of these batch-wise sampled wines were studied during the 24 months' aging.The results indicated that the addition of caffeic acid could retard the increase of the color intensity(L*) and the decline of the red hue(a*) showinga positive correlation with the addition concentration.It also showed that the addition treatment could delay the decrease of the copigmentation degrees and the contents of non-anthocyanin phenolics,while it could also promote the ratio of polymeric anthocyanins and the stability of anthocyanin contents in the red wines during aging.This study will provide necessary theoretical basis and technical support for the development of new vinification techniques and the improvement of the apparent quality of dry red wines.
引文
[1]BIMPILAS A,PANAGOPOULOU M,TSIMOGIAN-NIS D,et al.Anthocyanin copigmentation and color of wine:The effect of naturally obtained hydroxycinnamic acids as cofactors[J].Food Chemistry,2016,197(8):39-46.
[2]JACKSON R S.1-Introduction[M]//Wine Science(Second Edition).San Diego:Academic Press,2000:1-12.
[3]BROUILLARD R,MAZZA G,SAAD Z,et al.The copigmentation reaction of anthocyanins-a microprobe for the structural study of aqueous-solutions[J].Journal of the American Chemical Society,1989,111(7):2604-2610.
[4]BOULTON R.The copigmentation of anthocyanins and its role in the color of red wine:A critical review[J].Am J Enol Vitic,2001,52(2):67-87.
[5]BARANAC J M,PETERANOVIC N A,DIMITRIC-MARKOVIC J M.Spectrophotometric study of anthocyan copigmentation reactions[J].Journal of Agricul tural and Food Chemistry,1996,44(5):1333-1336
[6]ZHANG B,HE F,ZHOU P P,et al.The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions:The effects of p H and molar ratio[J].Food Chemistry,2016,199:220-228.
[7]ZHANG B,LIU R,HE F,et al.Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions:Experimental and theoretical investigations[J].Food Chemistry,2015,170:226-233.
[8]ZHANG B,HE F,ZHOU P P,et al.Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions:Investigations with experimental and theoretical methods[J].Food Research International,2015,78:313-320.
[9]SCHWARZ M,PICAZO-BACETE J J,WINTER-HALTER P,et al.Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments[J].Journal of Agricultural and Food Chemistry,2005,53(21):8372-8381.
[10]CHEN L J,HRAZDINA G,WINTERHAL TER P,et al.Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments[J].Phytochemistry,1981,20(2):297-303.
[11]QUINN M K,SINGLETON V L.Isolation and identification of ellagitannins from white oak wood and an estimation of their roles in wine[J].Am JEnol Vitic,1985,36(2):148-155.
[12]LUIS ALEIXANDRE-TUDO J,ALVAREZ I,LIZA-MA V,et al.Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques[J].Journal of Agricultural and Food Chemistry,2013,61(49):11900-11912.
[13]国家质量监督检验检疫总局,国家标准化管理委员会.葡萄酒,果酒通用分析方法:GB/T 15038-2006[S].北京:中国标准出版社,2006:2-8
[14]NEGUERUELA A I,ECHAVARRI J F,PEREZ MM.A study of correlation between enological colorimetric indexes and CIE colormetric parameters in red wines[J].Am J Enol Vitic,1995,46(3):353-6.
[15]HANF L,ZHANG W N,PAN Q H,et al.Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young cabernet sauvignon wines[J].Molecules,2008,13(11):2859-2870.
[16]BAI B,HE F,YANG L,et al.Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters[J].Food Chemistry,2013,141(4):3984-3992.
[17]王宏.宁夏干红葡萄酒陈酿过程中酚类物质及颜色的变化规律研究[D].银川:宁夏大学,2015.
[18]GAO L,GIRARD B,MAZZA G,et al.Changes in anthocyanins and color characteristics of Pinot noir wines during different vinification processes[J].Journal of Agricultural and Food Chemistry,1997,45(6):2003-2008.
[19]李聪,霍兴荣,郑先哲.微波催陈条件对干红葡萄酒颜色和p H的影响[J].东北农业大学学报,2010,41(1):124-129.
[20]MARTINEZ J A,MELGOSA M,PEREZ M M,et al.Note.Visual and instrumental color evaluation in red wines[J].Food Science and Technology International,2001,7(5):439-44.
[21]ALEIXANDRE-TUDO J L,ALVAREZ I,LIZAMAV,et al.Impact of caffeic acid addition on phenolic composition of Tempranillo wines from different winemaking techniques[J].Journal of Agricultural and Food Chemistry,2013,61(49):11900-11912.
[22]HE F,LIANG N N,MU L,et al.Anthocyanins and their variation in red wines II.Anthocyanin derived pigments and their color evolution[J].Molecules,2012,17(2):1483-1519.
[23]MONAGAS M,BARTOLOME B.Anthocyanins and anthocyanin-derived compounds[M].Madrid:Instituto de Fermentaciones Industriales,2009:439-462
[24]盛慧,彭军,李运.葡萄和葡萄酒中聚合色素的测定[J].酿酒科技,2005,3:83-86.
[25]FULCRAND H,DUENAS M,SALA E,et al.Phenolic reactions during winemaking and aging[J].Am J Enol Vitic,2006,57(3):289-297.
[26]DANGLES O,BROUILLARD R.Polyphenol interactions-the copigmentation case-thermodynamic data from temperature-variation and relaxation kineticsmedium effect[J].Canadian Journal of Chemistry-Re vue Canadienne De Chimie,1992,70(8):2174-2189.
[27]BROUILLARD R,DANGLES O.Antho cyanin molecular-interactions-the first step in the formation of new pigments during wine aging[J].Food Chemistry,1994,51(4):365-371.
[28]HE F,LIANG N N,MU L,et al.Anthocyanins and their variation in red wines I.Monomeric anthocyanins and their color expression[J].Molecules,2012,17(2):1571-1601.
[29]ALCALDE-EON C,BOIDO E,CARRAU F,et al Pigment profiles in monovarietal wines produced in Uruguay[J].Am J Enol Vitic,2006,57(4):449-459.
[30]ROMERO C,BAKKER J.Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation,vitisin A derivative formation,and color characteristics of model solutions[J].Journal of Agri cultural and Food Chemistry,2000,48(6):2135-2141.
[31]DALLAS C,HIPOLITO-REIS P,RICARDOI-DA-SILVA J M,et al.Influence of acetaldehyde,pH,and temperature on transformation of procyanidins in model wine solutions[J].Am J Enol Vitic,2003,54(2):119-124.
[2]JACKSON R S.1-Introduction[M]//Wine Science(Second Edition).San Diego:Academic Press,2000:1-12.
[3]BROUILLARD R,MAZZA G,SAAD Z,et al.The copigmentation reaction of anthocyanins-a microprobe for the structural study of aqueous-solutions[J].Journal of the American Chemical Society,1989,111(7):2604-2610.
[4]BOULTON R.The copigmentation of anthocyanins and its role in the color of red wine:A critical review[J].Am J Enol Vitic,2001,52(2):67-87.
[5]BARANAC J M,PETERANOVIC N A,DIMITRIC-MARKOVIC J M.Spectrophotometric study of anthocyan copigmentation reactions[J].Journal of Agricul tural and Food Chemistry,1996,44(5):1333-1336
[6]ZHANG B,HE F,ZHOU P P,et al.The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions:The effects of p H and molar ratio[J].Food Chemistry,2016,199:220-228.
[7]ZHANG B,LIU R,HE F,et al.Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions:Experimental and theoretical investigations[J].Food Chemistry,2015,170:226-233.
[8]ZHANG B,HE F,ZHOU P P,et al.Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions:Investigations with experimental and theoretical methods[J].Food Research International,2015,78:313-320.
[9]SCHWARZ M,PICAZO-BACETE J J,WINTER-HALTER P,et al.Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments[J].Journal of Agricultural and Food Chemistry,2005,53(21):8372-8381.
[10]CHEN L J,HRAZDINA G,WINTERHAL TER P,et al.Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments[J].Phytochemistry,1981,20(2):297-303.
[11]QUINN M K,SINGLETON V L.Isolation and identification of ellagitannins from white oak wood and an estimation of their roles in wine[J].Am JEnol Vitic,1985,36(2):148-155.
[12]LUIS ALEIXANDRE-TUDO J,ALVAREZ I,LIZA-MA V,et al.Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques[J].Journal of Agricultural and Food Chemistry,2013,61(49):11900-11912.
[13]国家质量监督检验检疫总局,国家标准化管理委员会.葡萄酒,果酒通用分析方法:GB/T 15038-2006[S].北京:中国标准出版社,2006:2-8
[14]NEGUERUELA A I,ECHAVARRI J F,PEREZ MM.A study of correlation between enological colorimetric indexes and CIE colormetric parameters in red wines[J].Am J Enol Vitic,1995,46(3):353-6.
[15]HANF L,ZHANG W N,PAN Q H,et al.Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young cabernet sauvignon wines[J].Molecules,2008,13(11):2859-2870.
[16]BAI B,HE F,YANG L,et al.Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters[J].Food Chemistry,2013,141(4):3984-3992.
[17]王宏.宁夏干红葡萄酒陈酿过程中酚类物质及颜色的变化规律研究[D].银川:宁夏大学,2015.
[18]GAO L,GIRARD B,MAZZA G,et al.Changes in anthocyanins and color characteristics of Pinot noir wines during different vinification processes[J].Journal of Agricultural and Food Chemistry,1997,45(6):2003-2008.
[19]李聪,霍兴荣,郑先哲.微波催陈条件对干红葡萄酒颜色和p H的影响[J].东北农业大学学报,2010,41(1):124-129.
[20]MARTINEZ J A,MELGOSA M,PEREZ M M,et al.Note.Visual and instrumental color evaluation in red wines[J].Food Science and Technology International,2001,7(5):439-44.
[21]ALEIXANDRE-TUDO J L,ALVAREZ I,LIZAMAV,et al.Impact of caffeic acid addition on phenolic composition of Tempranillo wines from different winemaking techniques[J].Journal of Agricultural and Food Chemistry,2013,61(49):11900-11912.
[22]HE F,LIANG N N,MU L,et al.Anthocyanins and their variation in red wines II.Anthocyanin derived pigments and their color evolution[J].Molecules,2012,17(2):1483-1519.
[23]MONAGAS M,BARTOLOME B.Anthocyanins and anthocyanin-derived compounds[M].Madrid:Instituto de Fermentaciones Industriales,2009:439-462
[24]盛慧,彭军,李运.葡萄和葡萄酒中聚合色素的测定[J].酿酒科技,2005,3:83-86.
[25]FULCRAND H,DUENAS M,SALA E,et al.Phenolic reactions during winemaking and aging[J].Am J Enol Vitic,2006,57(3):289-297.
[26]DANGLES O,BROUILLARD R.Polyphenol interactions-the copigmentation case-thermodynamic data from temperature-variation and relaxation kineticsmedium effect[J].Canadian Journal of Chemistry-Re vue Canadienne De Chimie,1992,70(8):2174-2189.
[27]BROUILLARD R,DANGLES O.Antho cyanin molecular-interactions-the first step in the formation of new pigments during wine aging[J].Food Chemistry,1994,51(4):365-371.
[28]HE F,LIANG N N,MU L,et al.Anthocyanins and their variation in red wines I.Monomeric anthocyanins and their color expression[J].Molecules,2012,17(2):1571-1601.
[29]ALCALDE-EON C,BOIDO E,CARRAU F,et al Pigment profiles in monovarietal wines produced in Uruguay[J].Am J Enol Vitic,2006,57(4):449-459.
[30]ROMERO C,BAKKER J.Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation,vitisin A derivative formation,and color characteristics of model solutions[J].Journal of Agri cultural and Food Chemistry,2000,48(6):2135-2141.
[31]DALLAS C,HIPOLITO-REIS P,RICARDOI-DA-SILVA J M,et al.Influence of acetaldehyde,pH,and temperature on transformation of procyanidins in model wine solutions[J].Am J Enol Vitic,2003,54(2):119-124.