摘要
为探讨风土条件对红葡萄酒中酚类物质及感官品质的影响,该研究以贺兰山东麓3个子产区的‘赤霞珠’和‘马瑟兰’红葡萄酒为研究对象,采用高效液相色谱-三重四级杆串联质谱(HPLC-MS/MS)技术解析红葡萄酒中酚类物质组成轮廓,并结合CIELAB颜色参数和人工唾液沉淀指数(ASPI)探究红葡萄酒颜色和涩感两大感官特征。结果表明,贺兰山东麓红葡萄酒的酚类物质总量及涩感强度整体上呈现从北至南逐渐上升的趋势,同一子产区的‘马瑟兰’红葡萄酒比‘赤霞珠’颜色更深、饱和度更高,涩感也更强。西夏酒样酚类物质含量相对较低,永宁酒样颜色相对较深,青铜峡酒样涩感较强。各子产区红葡萄酒中的高聚缩合单宁占比及低聚缩合单宁含量对其涩感强度具有较大贡献,花色苷衍生物含量及聚合花色苷占比对酒样的黄色色调(b~*值)影响较大。不同风土条件调控葡萄果实中类黄酮代谢并影响其对应葡萄酒的酚类物质组成轮廓,但风土因子对不同酿酒品种的影响可能存在一定差异。
In order to investigate the effects of terroir conditions on phenolics and sensory quality of red wines,using'Cabernet Sauvignon'and'Marselan'red wines from three sub-regions in the eastern foothills of the Helan Mountains as the research objects,the phenolic composition profiles of red wine were analyzed by HPLC-MS/MS,and the two sensory characteristics,color and astringency,were investigated by combining the CIELAB color parameter and the artificial saliva precipitation index(ASPI).The results showed that the total contents of phenolics and the intensity of astringency of the red wines from the eastern foothills of the Helan Mountains as a whole showed a general trend of gradual increase from north to south,and that the red wines from the same sub-regions of'Marselan'were darker in color,more saturated,and more astringent than those of'Cabernet Sauvignon'.The phenolic content of Xixia wine samples was relatively low,the color of Yongning wine samples was relatively dark,and the astringency of Qingtongxia wine samples was strong.The percentage of high polymerization degree and the content of low polymerization tannins in red wines contributed significantly to their astringency intensity.The content of anthocyanin derivatives and the percentage of polymerized anthocyanins had a strong effect on the yellow hue(b*value)of wine samples.Different terroir conditions regulated the metabolism of flavonoids in grape berries and affected the phenolic profile of corresponding wines,but the effects of terroir factors on different grape varieties might be different.
作者
王张钰
黄勇策
杨伟明
商华
兰义宾
石英
段长青
齐梦瑶
WANG Zhangyu;HUANG Yongce;YANG Weiming;SHANG Hua;LAN Yibin;SHI Ying;DUAN Changqing;QI Mengyao(Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China;COFCO GreatWall Wine(Ningxia)Co.,Ltd.,Yinchuan 750000,China;Ningxia Cheau Yuanshi Wine Co.,Ltd.,Yinchuan 750021,China)
出处
《中国酿造》
CAS
北大核心
2024年第6期32-42,共11页
China Brewing
基金
国家自然科学基金项目(U20A2042)
宁夏回族自治区重点研发计划项目(2023BBF01003,2021BEF02014)。
关键词
葡萄酒
酚类物质
感官特征
颜色
涩感
风土条件
wine
phenolic substance
sensory characteristic
color
astringency
terroir condition
