发酵石榴酒的色泽变化

Study on Color Changes of Pomegranate Wines

研究了青皮甜、青皮酸、泰山红3个品种石榴汁在发酵过程中花色苷、色度、色调的变化及石榴汁、石榴酒色泽比较。结果表明:青皮甜、青皮酸、泰山红3品种石榴汁的最大扫描波长分别为513 nm、496 nm、514 nm。经过发酵,石榴汁花色苷、色度、色调都有一定程度的下降。泰山红石榴汁花色苷含量最高为82.26 mg/L,发酵结束时花色苷含量降至50.70 mg/L,3品种间花色苷含量具有显著性差异(P<0.01)。发酵结束时青皮酸石榴的色度值(未添加SO2为1.328、添加SO2为1.323)高于青皮甜和泰山红,与青皮甜、泰山红间有显著性差异(P<0.01)。青皮酸与泰山红色调值较高,2品种间具无显著差异(P>0.05),与青皮甜间具有显著性差异(P<0.01)。试验中添加50 mg/L的SO2,发酵过程中是否添加SO2两组的花色苷、色度、色调值无显著性差异(P>0.05)。将花色苷、色度、色调进行相关性分析得:花色苷与色度之间相关性不显著(Pearson相关系数为0.199,P=0.608>0.05),回归方程为y=0.0029x+1.0905;与色调之间相关性极显著(Pearson相关系数为0.885,P=0.002<0.01),回归方程为y=0.0153x+0.4687。

The changes of color during wine fermentation were affected by many factors. In this paper, three pomegranate（ Punica granarum L. ）cultivars named qingpi sweet, qingpi sour and taishan red were selected to study anthocyanins, chrome, tone changes during fermentation and compare color between pomegranate juices and pomegranate wines. The results showed that the maximum scanning wavelength of qingpi sweet, qingpi sour and taishan red pomegranate juice were 513nm, 496 nm, 514 nm respectively. Anthocyanins, chrome, tone of pomegranate juices were decreased at some degree during fermentation. Taishan red had highest anthocyanins content 82.26 mg/L, while, at the end of fermentation the anthocyanins content was 50.70 mg/L, we could see that there was significant difference between three pomegranate cultivars about the anthocyanins content （P 〈 0.01 ）. When fermentation finished, the chrome value of qingpi sour （ SO2 added was 1. 323, the other was 1. 328） were higher than qingpi sweet and taishan red, there was significant difference between qingpi sour and qingpi sweet, taishan red about chroma value （P 〈 0.01 ）. At the same time, the tone value of qingpi sour and taishan red were higher, there was no significant difference between two cuhivars about chrome value （P 〉 0.05） , but had significant difference between qingpi sweet （P 〈 0. 01 ）. In the study, we added 50mg/L SO2, but we found that during fermentation whether added SO2 Or not had no significant difference on anthocyanins, chrome and tone value（P 〉 0.05）. Also, through correlation analysis between anthocyanins, chrome and tone, we concluded that there had no significant correlation between anthocyanins and chrome （ Pearson correlation coefficient was 0. 199, P = 0. 608 〉 0.05 ）, the regression equation was y = 0. 0029x ＋ 1. 0905 ; while, there had significant correlation between anthocyanins and tone （ Pearson correlation coefficient was 0. 885, P = 0. 002 〈 0.01 ）, the regression equation was y = 0. 0029x ＋ 1. 0905.