避雨栽培对“桂葡6号”葡萄酒花色苷组成及含量的影响
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摘要
【目的】探究避雨栽培对葡萄酒花色苷组成及含量的影响,从而为提高"桂葡6号"葡萄酿酒品质提供理论依据。【方法】以广西特色酿酒品种"桂葡6号"为研究对象,采用高效液相色谱(HPLC)技术检测"桂葡6号"葡萄酒花色苷类物质的含量及比例随着瓶储期增加的变化,分析避雨栽培对花色苷含量及组成的影响。【结果】避雨栽培能显著提高"桂葡6号"'葡萄酒的花色苷总量、双糖苷含量及比例、甲基化含量及比例、花青素含量及比例,但对酰化及聚合物影响不大,对提升葡萄酒颜色的稳定性有积极作用。与露天栽培酒样相比,避雨栽培酒样红色调和黄色调更强,颜色更深;且随着瓶储期的增加,两种栽培酒样的花色苷总量显著降低,红色调及色度减弱,黄色调增强。【结论】避雨栽培能够提高"桂葡6号"葡萄酒颜色的稳定性,从而提升"桂葡6号"葡萄酒品质。
【Objective】To provide a theoretical basis for improving the quality of ‘Guipu No.6'wine, the impact of the rain-shelter cultivation on the contents and ratios of anthocyanins was analyzed.【Method】The contents of anthocyanins in wines of wild resource ‘Guipu No.6' were surveyed by HPLC after different bottle storage stages under the rain-shelter and open-field cultivation,and the variations of the contents and ratios of anthocyanins under the rain-shelter cultivation were assessed.【Result】The results showed that rain-shelter cultivation significantly enhanced the content of total anthocyanin, the content and ratio of diglucosides, methoxyled anthocyanins, cyanidin, wheras acetylated anthocyanins and polymerided anthocyanins were not significantly affected, which could be conducive to the quality stability of ‘Guipu No.6' wine. Compared with ‘Guipu No.6' wines under open-field cultivation, the red tone, yellow tone and color depth of ‘Guipu No.6' wines from rain-shelter cultivation were stronger than those from open-field cultivation. With the increase of bottle storage duration, the total anthocyanin was obviously reduced, the red tone and chroma were weakened while the yellow tone was heightened.【Conclusion】The rain-shelter cultivation could improve the color stability of ‘Guipu No.6' wine, thus promoting its quality.
【Objective】To provide a theoretical basis for improving the quality of ‘Guipu No.6'wine, the impact of the rain-shelter cultivation on the contents and ratios of anthocyanins was analyzed.【Method】The contents of anthocyanins in wines of wild resource ‘Guipu No.6' were surveyed by HPLC after different bottle storage stages under the rain-shelter and open-field cultivation,and the variations of the contents and ratios of anthocyanins under the rain-shelter cultivation were assessed.【Result】The results showed that rain-shelter cultivation significantly enhanced the content of total anthocyanin, the content and ratio of diglucosides, methoxyled anthocyanins, cyanidin, wheras acetylated anthocyanins and polymerided anthocyanins were not significantly affected, which could be conducive to the quality stability of ‘Guipu No.6' wine. Compared with ‘Guipu No.6' wines under open-field cultivation, the red tone, yellow tone and color depth of ‘Guipu No.6' wines from rain-shelter cultivation were stronger than those from open-field cultivation. With the increase of bottle storage duration, the total anthocyanin was obviously reduced, the red tone and chroma were weakened while the yellow tone was heightened.【Conclusion】The rain-shelter cultivation could improve the color stability of ‘Guipu No.6' wine, thus promoting its quality.
引文
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[5]韩梅梅,杨晓帆,王军,等.葡萄品系间果实花色苷的比较研究[J].热带作物学报,2014,35(3):425-432.
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[9]李舒婷,李小溪,高媛,等.简易避雨栽培对‘赤霞珠'葡萄果实类黄酮物质表征的影响[J].果树学报,2018,35(7):802-816.
[10]王敏,任瑞,赵旗峰,等.酿酒葡萄赤霞珠避雨栽培研究[J].安徽农业科学,2016,44(35):41-42.
[11]宁鹏飞,贺艳楠,张振文.避雨栽培对蛇龙珠果实及葡萄酒质量影响研究初报[J].中国酿造, 2011(4):55-58.
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[14]迟明,刘美迎,宁鹏飞,等.避雨栽培对酿酒葡萄果实品质和香气物质的影响[J].食品科学,2016,37(7):27-32.
[15]成果,黄羽,杨莹,等.“桂葡6号”葡萄酒花色苷组分HPLC-MS分析[J].食品科学,2018,39(10):269-275.
[16]成果,周思泓,黄羽,等.“桂葡6号”葡萄花色苷组成特点与基因表达规律解析[J].植物生理学报,2017,53(1):103-114.
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[19]González-Neves G, Franco J, Barreiro L, et al. Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition[J]. European Food Research and Technology, 2007, 225(1): 111-117.
[20]何英霞,李霁昕,胡妍芸,等.酿造工艺对蛇龙珠干红葡萄酒花色苷和色泽品质的影响[J].食品工业科技,2016,37(9):190-194.
[21]张世杰,袁春龙,杨健,等.不同年份及产区红葡萄酒花色苷组成分析[J].西北农林科技大学学报(自然科学版),2016,44(3):160-166.
[22]张将,赵新节,李蕊蕊,等.低温浸渍时间对赤霞珠干红葡萄酒品质的影响[J].酿酒科技,2015(7):34-37,40.
[23]苗丽平,赵新节,韩爱芹,等.红葡萄酒中花色苷的影响因素[J].酿酒科技,2016(2):40-46.
[24]Jackson R S. Wine science: principles and applications[M]. Academic Press,2008:441-442.
[25]姜寿梅.西拉葡萄成熟及葡萄酒发酵过程中酚类物质研究[D].北京:中国农业大学,2008:8-9.
[26]Matsuyama S, Tanzawa F, Kobayashi H, et al. Leaf removal accelerated accumulation of delphinidin-based anthocyanins in ‘Muscat Bailey A'[Vitis×labruscana (Bailey) and Vitis vinifera (Muscat Hamburg)]grape skin[J]. Journal of the Japanese Society for Horticultural Science,2014,83(1):17-22.
[27]Kim B G, Lee H J, Park Y, et al. Characterization of an O-methyltransferase from soybean[J]. Plant Physiology and Biochemistry, 2006, 44(4): 236-241.
[28]Tamura H, Hayashi Y, Sugisawa H, et al. Structure determination of acylated anthocyanins in Muscat Bailey a grapes by homonuclear Hartmann-Hahn (HOHAHA) spectroscopy and liquid chromatography-mass spectrometry[J]. Phytochemical Analysis, 1994, 5(4): 190-196.
[29]Castillo-Munňoz N, Fernandez-Gonzalez M, Goómez-Alonso S, et al. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines[J]. Journal of Agricultural and Food Chemistry, 2009, 57(17): 7883-7891.
[30]魏一枝,邓洁红,刘永红,等.酚酸对刺葡萄花色苷辅色稳定效果的研究[J].酿酒科技,2015(2):45-49.
[31]Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: a critical review[J]. American Journal of Enology and Viticulture, 2001, 52(2): 67-87.
[32]王宏,陈晓艺,张军翔.贺兰山东麓年轻红葡萄酒的CIELab颜色空间特征[J].食品科学,2014,35(9):20-23.
[33]陶永胜,张莉.不同种类红葡萄酒CIELab参数与花色素苷化合物的相关分析[J].中国农业科学,2010,43(20):4271-4277.
[34]刘蕊,张波,刘月,等.发酵前添加橡木制品对干红葡萄酒颜色的影响[J].中国食品学报,2017,17(4):72-81.
[2]卓慈利.葡萄避雨栽培病虫害防控技术要点[J].南方农业,2018,12(23):1-2.
[3]谢太理,管敬喜,杨莹,等.毛葡萄新品系G203的种质特点及酿酒品质的研究[J].中外葡萄与葡萄酒,2015(1):32-35.
[4]孙磊,樊秀彩,张颖,等.部分中国野生葡萄果皮花色苷组分分析[J].果树学报,2015,32(6):1143-1151.
[5]韩梅梅,杨晓帆,王军,等.葡萄品系间果实花色苷的比较研究[J].热带作物学报,2014,35(3):425-432.
[6]Gómez-Plaza E, Gil-Muňoz R, López-Roca J M, et al. Phenolic compounds and color stability of red wines: Effect of skin maceration time[J]. American Journal of Enology and Viticulture, 2001, 52(3): 266-270.
[7]Anthocyanins[M]. MDPI AG-Multidisciplinary Digital Publishing Institute, 2016:3-15.
[8]Li X X, He F, Wang J, et al. Simple rain-shelter cultivation prolongs accumulation period of anthocyanins in wine grape berries[J]. Molecules, 2014, 19(9):14843-14861.
[9]李舒婷,李小溪,高媛,等.简易避雨栽培对‘赤霞珠'葡萄果实类黄酮物质表征的影响[J].果树学报,2018,35(7):802-816.
[10]王敏,任瑞,赵旗峰,等.酿酒葡萄赤霞珠避雨栽培研究[J].安徽农业科学,2016,44(35):41-42.
[11]宁鹏飞,贺艳楠,张振文.避雨栽培对蛇龙珠果实及葡萄酒质量影响研究初报[J].中国酿造, 2011(4):55-58.
[12]Ristic R, Downey M O, Iland P G, et al. Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties[J]. Australian Journal of Grape and Wine Research, 2007, 13(2): 53-65.
[13]Cohen S D, Tarara J M, Kennedy J A. Assessing the impact of temperature on grape phenolic metabolism[J]. Analytica Chimica Acta, 2008, 621(1): 57-67.
[14]迟明,刘美迎,宁鹏飞,等.避雨栽培对酿酒葡萄果实品质和香气物质的影响[J].食品科学,2016,37(7):27-32.
[15]成果,黄羽,杨莹,等.“桂葡6号”葡萄酒花色苷组分HPLC-MS分析[J].食品科学,2018,39(10):269-275.
[16]成果,周思泓,黄羽,等.“桂葡6号”葡萄花色苷组成特点与基因表达规律解析[J].植物生理学报,2017,53(1):103-114.
[17]周咏梅,韩佳宇,张劲,等.不同架式对桂葡6号葡萄树体生长及果实品质的影响[J].中国南方果树,2018,47(1):101-103.
[18]成果.微环境调控“赤霞珠”葡萄果实花色苷代谢的研究[D].杨凌:西北农林科技大学,2015:1-1.
[19]González-Neves G, Franco J, Barreiro L, et al. Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition[J]. European Food Research and Technology, 2007, 225(1): 111-117.
[20]何英霞,李霁昕,胡妍芸,等.酿造工艺对蛇龙珠干红葡萄酒花色苷和色泽品质的影响[J].食品工业科技,2016,37(9):190-194.
[21]张世杰,袁春龙,杨健,等.不同年份及产区红葡萄酒花色苷组成分析[J].西北农林科技大学学报(自然科学版),2016,44(3):160-166.
[22]张将,赵新节,李蕊蕊,等.低温浸渍时间对赤霞珠干红葡萄酒品质的影响[J].酿酒科技,2015(7):34-37,40.
[23]苗丽平,赵新节,韩爱芹,等.红葡萄酒中花色苷的影响因素[J].酿酒科技,2016(2):40-46.
[24]Jackson R S. Wine science: principles and applications[M]. Academic Press,2008:441-442.
[25]姜寿梅.西拉葡萄成熟及葡萄酒发酵过程中酚类物质研究[D].北京:中国农业大学,2008:8-9.
[26]Matsuyama S, Tanzawa F, Kobayashi H, et al. Leaf removal accelerated accumulation of delphinidin-based anthocyanins in ‘Muscat Bailey A'[Vitis×labruscana (Bailey) and Vitis vinifera (Muscat Hamburg)]grape skin[J]. Journal of the Japanese Society for Horticultural Science,2014,83(1):17-22.
[27]Kim B G, Lee H J, Park Y, et al. Characterization of an O-methyltransferase from soybean[J]. Plant Physiology and Biochemistry, 2006, 44(4): 236-241.
[28]Tamura H, Hayashi Y, Sugisawa H, et al. Structure determination of acylated anthocyanins in Muscat Bailey a grapes by homonuclear Hartmann-Hahn (HOHAHA) spectroscopy and liquid chromatography-mass spectrometry[J]. Phytochemical Analysis, 1994, 5(4): 190-196.
[29]Castillo-Munňoz N, Fernandez-Gonzalez M, Goómez-Alonso S, et al. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines[J]. Journal of Agricultural and Food Chemistry, 2009, 57(17): 7883-7891.
[30]魏一枝,邓洁红,刘永红,等.酚酸对刺葡萄花色苷辅色稳定效果的研究[J].酿酒科技,2015(2):45-49.
[31]Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: a critical review[J]. American Journal of Enology and Viticulture, 2001, 52(2): 67-87.
[32]王宏,陈晓艺,张军翔.贺兰山东麓年轻红葡萄酒的CIELab颜色空间特征[J].食品科学,2014,35(9):20-23.
[33]陶永胜,张莉.不同种类红葡萄酒CIELab参数与花色素苷化合物的相关分析[J].中国农业科学,2010,43(20):4271-4277.
[34]刘蕊,张波,刘月,等.发酵前添加橡木制品对干红葡萄酒颜色的影响[J].中国食品学报,2017,17(4):72-81.