葡萄酒发酵过程中白藜芦醇含量变化研究

Change of the resveratrol content in grape alcoholic fermentation

白藜芦醇具有抗氧化等多种生物活性,其在葡萄中的含量相对较高。研究葡萄酒发酵过程中白藜芦醇含量的变化及其挥发性成分,对提高葡萄酒的保健价值具有十分重要的意义。选择巨峰、美人指、地球红3种葡萄品种进行葡萄酒酿制,并在发酵结束后采用高效液相色谱法测定白藜芦醇含量。结果表明,巨峰葡萄酒中白藜芦醇含量最高,为最佳酿酒原料。对巨峰葡萄发酵过程中白藜芦醇的含量变化及发酵结束后挥发性成分的研究表明,酒精发酵过程中白藜芦醇含量随时间呈先升高后降低的趋势,酒精发酵14 d时白藜芦醇含量最高,可达30.00μg/L,酒精度达8%vol以上。

In order to study the change of resveratrol content and analyze the volatility components during the grape alcohol fermentation, as well as to improve the wine＇s value, Kyoto, Minicure Finger and Red Globe grape are selected for alcohol fermentation in this study. After fermentation, the content of resveratrol is calculated at first, then the change of resveratrol content is determined and the volatility components are detected for the grape which contains the highest content of resveratrol after alcohol fermentation. The results indicate that the resveratrol content in Kyoto is the highest of the three grape varieties after fermentation. In addition, with the time increasing, the resveratrol content increases first and then decreases in Kyoto alcohol fermentation, in the 14^th day of the fermentation, the resveratrol content reaches the highest, with the concentration of 30.00 μg/L.