干化葡萄酒酿造中不同干化处理对白藜芦醇的影响

The Effects of Different Desiccated Method on Resveratrol Content during the Process of Desiccation

研究以宁夏贺兰山东麓赤霞珠葡萄为原料酿制干化葡萄酒时3种不同干化处理方法(日光下晒制、日光下隔离紫外线晒制、阴制)对葡萄及葡萄酒中白藜芦醇含量的影响,以及干化处理时天气的温度、紫外线强度及葡萄水分损失对白藜芦醇含量的影响。采用高相液相色谱法(HPLC)测定葡萄及葡萄酒中白藜芦醇的含量。结果表明:以未处理的鲜葡萄做对照,3种干化方法都可以提高葡萄以及用它们酿制的葡萄酒中白藜芦醇的含量。相比未处理的鲜葡萄,3种干化方法使葡萄中的白藜芦醇含量分别提高了206.17%、187.65%、138.27%,所酿制的干化葡萄酒中白藜芦醇含量分别提高了139.46%、116.22%、75.30%,干化过程中温度对白藜芦醇含量影响较大,日光下紫外线及葡萄水分含量对白藜芦醇含量影响较小。

This experiment had studied the impact of three different methods of desiccating on grapes and wine resveratrol content as well as the influence temperature,ultraviolet ray and grape moisture have on resveratrol content during the process of desiccation. It had adopted HPLC to test the resveratrol content in grape and wine made from grapes. However,it turned out that all three desiccation methods could help to improve the resveratrol content in grape and wine made from grapes. Compared with unprocessed fresh grapes,all three desiccation methods had respectively helped the resveratrol content in grape to increase by 206.17 %,187.65 % and 138.27 %,and that in wine made from grapes to respectively rise by 139.46 %,116.22 % and 75.30 %. During the process,temperature had a great influence on the resveratrol content while ultraviolet ray and grape moisture have little impact on the resveratrol content.