乌海产区典型酒庄葡萄酒的质量及风味物质特征分析

Analysis on wine quality and flavor compound characteristics of typical wineries in Wuhai region

为了研究乌海产区典型酒庄葡萄酒的特性与潜质,以4个年份的‘赤霞珠’干红葡萄酒为试材,测定了常规理化指标、CIeLab参数、单宁、总酚、类黄酮等的含量,以及ABTS自由基活性、DPPH自由基活性、铜离子还原能力等。结果表明,4个年份葡萄酒的酒精度和干浸出物含量均较高;总酚、酒石酸酯、黄酮醇、总花色苷含量之间显著相关;总单宁含量与a*、b*值以及色度显著相关;酒石酸酯含量与色调呈负相关,与色差呈正相关。综合认为,供试酒样的原料成熟度好,颜色饱和度和光泽度较高,单宁和总酚含量较低,抗氧化能力较强,能够反映本地产葡萄酒的特质。

In order to investigate the characteristics and potential of wines produced from typical winery in Wuhai region, dry red wine of 4 years ‘Cabernet Sauvignon' were used as test material. The contents of routine physical and chemical indexes, CIELab parameters, tannins, total phenols, flavonoids and so on were determined, and ABTS free radical activity, DPPH free radical activity, copper ion reduction ability were estimated. The results showed that wine of four vintages had higher alcohol precision and higher dry extract content. There was a significant correlation among the contents of total phenol, tartrate, flavonol and total anthocyanin. The total tannin content was significantly correlated with a *, b * and C* ab. There was a negative correlation between tartrate content and h * ab, and a positive correlation between tartrate content and ΔE *. It was concluded that the wine grapes had good maturity, high color saturation and glossiness, lower content of tannin and total phenol and stronger antioxidant ability, which could reflect the characteristics of local wine.