浸渍酶对蛇龙珠葡萄酒酿造过程中类黄酮化合物变化的影响

Effects of the maceration enzyme on flavones in Cabemet Gemischet(Vitis vinifera cv.)red wine

研究了浸渍酶Lallzyme Ex-V对蛇龙珠葡萄酒酿造过程中(从酒精发酵到橡木桶贮藏12个月)类黄酮动态变化的影响。结果显示,经浸渍酶处理加快了儿茶素、表儿茶素、杨梅素、山奈酚和槲皮素等5种类黄酮化合物在葡萄酒酒精发酵期间的浸提速度,但不影响杨梅素和槲皮素在后续酿造过程中的含量,杨梅素在葡萄酒酒精发酵结束后含量逐步下降,槲皮素在橡木桶陈酿期间含量逐渐增加;酶处理对儿茶素和表儿茶素的影响一直持续到苹-乳发酵的第2周,酶处理酒中儿茶素和表儿茶素的含量高于对照;浸渍酶对山奈酚含量的影响一直持续到橡木桶陈酿3个月,处理酒中的含量高于对照。

The effects of the commercial maceration enzyme Lallzyme EX-V on the evolution of flavones were investigated during the alcoholic fermentation （AF）, maceration （M）, malolactic fermentation （MLF） and aging in oak barrel for 12 months in Cabemet Gemischet （vitis vinifem cv.） red wines. The results showed that maceration enzyme treatment accelerated the soak speeds of catechin, epi-catechin, myricetin, kaempferol and quercetin during AF, but had little effects on the contents of myricetin and quercetin in the subsequently vinification course. The content of myricetin decreased gradually after AF stage, however, the content of quercetin increased during ageing in oak barrel. The effects of maceration enzyme on the contents of catechin and epicatechin continued to the second week of MLF, their contents were higher in enzyme-treated wine than that in the control wine. While the effect of maceration enzyme on the content of kaempferol continued to the third month of aging in oak barrel, its content was higher in enzyme-treated wine than that in the control wine.