灭活酵母对干红葡萄酒酚类物质及其抗氧化活性的影响

Influence of Inactivated Yeast on Phenolic Compounds and Antioxidation of Red Wine

以河北省昌黎县华夏长城葡萄园的赤霞珠葡萄所酿干红葡萄酒为研究对象,设计4种不同的试验处理,测定葡萄酒中酚类物质含量及其抗氧化活性,研究灭活酵母对葡萄酒中酚类物质含量及其抗氧化活性的影响。试验结果显示,第5天添加灭活酵母3 g/L(处理1)的葡萄酒中总酚、总花色苷和总单宁的含量最高;单体酚含量测定时,第25天添加灭活酵母3 g/L(处理3)的葡萄酒中咖啡酸、绿原酸、芦丁、(+)-儿茶素、鞣花酸和没食子酸含量最高;不同处理下样品的总还原能力、DPPH·清除率和ABTS^+·清除率都有不同程度的提高。因此,灭活酵母能提高赤霞珠干红葡萄酒中酚类物质的含量,增强其抗氧化活性。

The study used Cabernet Sauvignon produced in Changli county of Hebei province as material. And the changes of content of phenolic compounds and antioxidant activity were researched through four different treatments in wine.The results indicated that the highest content of total phenol, total anthocyanin and total tan- nin of wine affected by processing 1 （3 g/L of inactivated yeast at 5 th day） and the content of caffeic acid, chlorogenic acid, rutin, （＋）-catechin, ellagic acid and gallic acid in processing 3 （3 g/L of inactivated yeast at 25 th day） behaved maximum. Among the antioxidation activity assay, the reducing power, DPPH＂ and ABTS＋ clearance rate had raised varying degrees. Thus, the inactivated yeast can increasing the content of phenol substances in Cabernet Sauvignon wine and improving its antioxidant activity.