葡萄酒涩感定量评价方法的建立

Quantitative evaluation method for wine astringency

葡萄酒涩感主要是由单宁酸与口腔唾液蛋白作用产生的，本研究采用人体口腔模拟溶液，探究蛋白与单宁酸相互作用的适宜条件，以建立涩度定量评价体系。结果显示，在口腔模拟溶液中，蛋白与单宁酸结合的最适温度为37℃，作用时间为2h，单宁酸最大吸收峰为330nm。在此条件下，测定反应液中剩余单宁酸含量，分析质量浓度梯度蛋白（0～3g／L）与一定量单宁酸（0～0．6g／L）结合曲线，发现曲线的斜率与单宁酸质量浓度的相关性达到0．972，可用斜率绝对值表示葡萄酒涩度大小。应用该方法分析了不同葡萄品种或工艺酿造的葡萄酒的涩度，并与感官品评结果相比较，有一定的相关性（R=0．918），表明该定量方法可行。

Wine astringency is generated mainly through the interaction between tannins and oral proteins. The present study aimed at optimizing the conditions of interaction between human oral proteins and tannin acids, to establish a quantitative evaluation system of astringency. The results showed that the optimal temperature for interaction of proteins and tannin acids was 37 ℃ in human oral model solution, the incubation time was 2 h, and the maximum absorbance was 330 nm. The content of the remaining tannin acids was measured. The combination curves of 0-0.6 g/L tannin acids with a certain proteins （0-3 g/L） were established, and the correlation coefficient between curve slopes and tannin acid concentrations was 0.972, which indicated that the astringency intensity can be represented as absolute value of curve slope. The astringency in the wines with various grape varieties or vinification techniques was measured using the present method, and the results obtained were verified through sensory evaluation. A significantly positive correlation （R=0.918） was observed between the two methods. Accordingly, the assessment method established was applicable.