嘉宝果起泡酒酚类物质研究

Phenolic compounds in Jaboticaba sparkling wine

以热带水果嘉宝果为原料酿造起泡酒,以欧亚种葡萄赤霞珠和山葡萄北冰红作为对照。比较嘉宝果起泡酒与葡萄起泡酒之间酚类物质的差异,旨在评价嘉宝果起泡酒的质量,为嘉宝果酒的开发提供理论依据。嘉宝果起泡酒中总酚、总类黄酮、总黄烷-3-醇含量分别为2 018.97 mg/L、1 002.09 mg/L、53.85 mg/L,均明显高于两个对照;高效液相色谱法检测到17种单体酚,其中儿茶素、表儿茶素、芦丁、桑色素等类黄酮单体和没食子酸、水杨酸和绿原酸等非类黄酮单体含量高于对照,差异性极显著。说明嘉宝果起泡酒相比于欧亚种葡萄和山葡萄起泡酒,酚类物质(尤其是类黄酮)含量更高,抗氧化活性更强。感官分析结果表明,嘉宝果所酿起泡酒在香气和口感上优于两种对照葡萄起泡酒。

Using tropical fruits Jaboticaba（Myrciaria cauliflora） as raw material to ferment sparkling wine, Cabernet Sauvignon（Vitis Vinifera） and Beibinghong（Vitis Amurensis） sparkling wine were kept as controls. For evaluating the quality of Jaboticaba wine and providing theoretical basis for the production, the contents of phenolic compounds in Jaboticaba sparkling wine was detected and also compared with two grape sparkling wines.The contents of total phenols, total flavonoids and total flavanol-3-ols were 2018.97 mg/L, 1002.09 mg/L and 53.85 mg/L, respectively, which were significantly higher than the controls. 17 kinds of mono-phenolics were detected in Jaboticaba sparkling wine by HPLC. The contents of flavonoid,including catechin, epicatechin, rutin and morin and non-flavonoid, including gallic acid, salicylic acid and chlorogenic acid in Jaboticaba sparkling wine were all higher than two controls with significant difference. The result showed that Jaboticaba sparkling wine has stronger antioxidant activity than Cabernet Sauvignon and Beibinghong sparkling wine due to higher contents of phenolic compounds, especially flavonoid phenolics. The fragrance and mouthfeel of Jaboticaba sparkling wine were better than the controls as well.