南方山葡萄酒的氧化褐变动力学研究

Studies on Kinetics of Oxidative Browning in Southern Wild Wines

为深入了解红葡萄酒的氧化机制,利用加速氧化的方法,通过分析2种南方山葡萄酒氧化褐变过程中,褐变程度、红色色调、游离SO2、氧化还原电位以及氧化前、后主要理化指标的变化,研究南方山葡萄酒的氧化褐变动力学、主要影响因素及对葡萄酒品质的影响。试验结果表明:南方山葡萄酒的氧化褐变动力学符合0级动力学模型方程,桂葡1号葡萄酒耐氧化能力高于刺葡萄酒,然而其红色色调的保持力要低于刺葡萄酒。在加速氧化过程中,葡萄酒的游离SO2快速下降,氧化-还原电位加速上升,且二者呈显著的负相关关系。加速氧化30 d后,2种葡萄酒的总酸、挥发酸升高,其pH值和主要的抗氧化物质(原花青素、游离花色苷、总酚)均显著下降。

In order to provide further insight into the oxidation mechanism of red wines,browning degree,red hue,free SO2,redox potential and the changes of main index of two southern wild wines during the oxidation were analyzed under accelerated oxidation condition,and browning kinetics,the main influence factors and effects on the quality of wine were studied.The results showed that the browning of southern wild wines obeyed zero dynamic kinetic model equation,the oxidation resistance capacity of Guipu No.1 wine was higher than the brier wine,but its red hue retention was lower than that in brier wine.The free SO2 of wine rapid declined,but the redox potential accelerated during accelerated oxidation,there is a significant negative relationship between the free SO2 and the redox potential.The Total acid and volatile acid of wines increased after accelerated oxidation for 30 days,but the pH value,the main antioxidant material such as anthocyanin,anthocyanin and total phenolic decreased significantly.