摘要
利用高效液相色谱-质谱联用(HPLC-MS)技术分析了Vinozym G、FCE两种浸渍酶以及BDX、XR两种酵母对于蛇龙珠干红葡萄酒发酵过程中一些非花色苷酚类物质的影响。结果显示:经XR酵母和两种不同酶处理的T3、T4组样品中主要的非花色苷酚类物质黄烷-3-醇在变化趋势以及最终含量上的差别很小,多数黄酮醇类物质含量上无显著差异。而经BDX酵母和两种不同酶处理的T1、T2组样品中总非花色苷酚类物质的含量在酿酒结束后较高。经FCE酶和BDX酵母处理的T2组酒样总糖苷、类黄酮、醇类物质含量在4种处理中最高,最有利于葡萄酒颜色的稳定,黄烷-3-醇类物质在酿酒结束后表现出上升趋势。
Non-anthocyanins in Cabernet Gernischet dry red wine were tested by HPLC-MS to compare the effects of two different maceration enzymes（Vinozym G, FCE） and two different yeasts （BDX, XR）. The results showed that the difference of final amount of non- anthocyanins in sample T3 and T4（treated with yeast XR and two different enzymes） was quite small and the amount of total non-anthocyanins in wine was very low, while the non-anthocyanins in sample T1 and T2（treated with yeast BDX and two different enzymes） behaved just the other way around. In sample T2（treated with yeast BDX and enzyme FCE）, not only the amount of glycoside-flavonols was higher than other three groups, which indicated that this wine was the best in four wines for color stability, but also the change trend of flavan-3-ols showed increasement after fermentation.
出处
《中外葡萄与葡萄酒》
2012年第6期24-28,共5页
Sino-Overseas Grapevine & Wine
