摘要
采用高效液相色谱对两种赤霞珠干红葡萄酒在陈酿过程中花色苷的变化进行分析,发现二甲花翠素3-O-葡萄糖苷、二甲花翠素3-O-乙酰葡萄糖苷和花翠素3-O-葡萄糖苷是戎子酒庄赤霞珠干红葡萄酒的主要呈色花色苷。陈酿过程中,2号酒的总花色苷下降高于1号酒;1号酒二甲花翠素3-O-肉桂酰葡萄糖苷的下降率最高,2号酒甲基花青素3-O-肉桂酰葡萄糖苷的下降最高;不同型橡木桶对酒中花色苷的降低区别较为明显;三种呈色花色苷的下降与总花色苷下降高度相关。
The changes of anthocyanins in two Cabernet Sauvignon during aging process were analyzed by HPLC. The results showed that malvidin-3-glucoside, malvidin-3-acetylglucoside and delphinidin 3-O-glucoside were main coloring materials of the chateau Rongzi Cabernet Sauvignon dry red wine. During aging in oak barrels, the reduction of total anthocyanin in No.2 sample was more than No.1. Malvidin-3-p-coumarylglucoside decreased most in No.1, while peonidin-3-p-coumarylglucoside decreased most in No.2. Different types of oak barrels have significantly effect on wine anthocyanins decreasing, and three kinds of color anthocyanins was highly related to the decrease of total anthocyanins
出处
《中国酿造》
CAS
2014年第10期40-44,共5页
China Brewing
基金
"十二五"支撑计划(2012BAD31B07)
