PET瓶储条件对蓝莓酒颜色和酚类物质含量的影响

Influence of different conditions on the color and phenolics contents of blueberry wines stored in PET bottle storage

以在聚对苯甲酸乙二醇酯(polyethylene terephthalate,PET)瓶内贮存的发酵结束后的蓝莓酒为研究对象,探究不同储存条件对其酚类物质和颜色的影响。结果表明:与室温有光和室温避光条件相比,酒窖储存的酒样,总酚和总花色苷含量下降速度较慢,且对游离花色苷的降解和聚合花色苷的上升有更好的抑制效果,保护了蓝莓酒的红色色调,减缓了酒颜色向砖红色转变的速度。相关性分析发现,酚类物质影响酒样的颜色参数,总酚、总花色苷、游离花色苷及辅色花色苷与红色色调显著正相关,总类黄酮及聚合花色苷与黄色色调显著正相关。主成分分析结果显示,酒窖储存酒样的品质与其他两种条件有显著差异;在瓶储6个月内,室温避光和室温有光组酒样之间差异不显著(p<0.05),说明温度是决定蓝莓酒PET瓶储期内酚类物质和颜色参数的因素。

The influence of phenolic contents and chromatic parameters of blueberry wines stored in PET bottles at different storage conditions were examined. Results indicated that ： Compared with wines stored in Room Temperature （ both dark and bright） ,samples stored in Vintry was subject to a slower decrease of total phenols and anthocyanin, and a better inhibition effect on free anthocyanin degradation and polymeric anthocyanin formation, which can protect the wine＇ s red hue and curb the color conversion from crimson to brick red. Based on correlation analysis, it was found that the red hue was positively related with total phenols, total anthocyanin, free anthocyanin and copigmented anthocyanin, while yellow hue was positively related with total flavonoid and polymeric anthocyanin.Judging from principal component analysis, the wines stored in Vintry, in terms of the quality, differed significantly from wines stored in Room Temperature ＆ Dark and Room Temperature ＆ Bright, whereas little difference was shown between and wines during this six-month storage（p 〈 0.05 ）.Hence, conclusion can be drawn that it is temperature that plays a major role in affecting the blueberry wine＇ s phenols and color during short-term bottle storage, rather than illumination.