不同叶幕夹角对不同瓶储期桂葡6号葡萄酒花色苷组成及含量的影响

Effects of opening degree of canopy on the profiles and contents of anthocyanins in Guipu No.6 wine after bottle storage periods

【目的】明确叶幕夹角对不同瓶储期桂葡6号葡萄酒花色苷组成及含量的影响,为提高桂葡6号酿酒品质提供参考依据。【方法】采用高效液相色谱(HPLC)检测桂葡6号葡萄酒花色苷类物质的含量及比例随瓶储期(1个月、3个月、6个月和9个月)延长的变化,分析不同叶幕夹角(0°、30°、45°和60°)对桂葡6号葡萄酒花色苷组成及含量的影响,并对不同叶幕夹角酒样在4个瓶储期的花色苷总量及各类花色苷含量进行K-means聚类分析,对各种修饰类型花色苷含量进行判别分析。【结果】在4个瓶储期,不同叶幕夹角处理的桂葡6号葡萄酒中共检测出18种花色苷,包括7种花色素双糖苷及其酰化衍生物、4种花色素单糖苷及其酰化衍生物和2种聚合花色苷,各类花色苷含量及花色苷总量变化大致聚为四大类。不同叶幕夹角对瓶储阶段葡萄酒花色苷组成和含量的影响存在差异。0°和45°叶幕夹角处理桂葡6号葡萄酒在4个瓶储期的花色苷总量和大多数种类花色苷含量总体上高于30°和60°夹角处理。4个瓶储期中,60°叶幕夹角酒样中酰化和聚合类花色苷比例总体上高于其他3个叶幕夹角处理酒样。4个叶幕夹角酒样的红-绿色调(a*)和色度(C*)随瓶储期延长而下降,黄-蓝色调(b*)随瓶储期延长而上升,且以45°酒样的b*增幅最大,黄色调加深;而30°夹角处理酒样的红色调更强,颜色更深。判别分析结果表明,瓶储期1和瓶储期2的4个叶幕夹角酒样聚为一类,瓶储期3和瓶储期4聚为一类;对花色苷总量贡献排名前5的修饰花色苷含量排序为酰化>聚合类>花翠素>单糖苷>单体,其中酰化、花翠素、单糖苷和单体花色苷含量均随瓶储期的延长而下降,聚合类花色苷含量则随瓶储期的延长而上升。【结论】0°和45°叶幕夹角对桂葡6号葡萄酒的颜色稳定性有积极作用。

【Objective】To provide a theoretical basis for improving the quality of Guipu No.6 wine,the impact of different opening degrees of canopy on the composition and contents of anthocyanins in Guipu No.6 after different bottle storage periods was analyzed.【Method】The contents and ratios of anthocyanins in wines of Guangxi characteristic variety Guipu No. 6 were surveyed by high efficiency liquid chromatography(HPLC)after different bottle storage stages(one month,three months,six months and nine months)and under different opening degrees of canopy(0°,30°,45° and60°). In addition,K-means cluster analysis was carried out on the total amount of anthocyanin and the contents of various anthocyanins at four bottle storage period and under different opening degrees of canopy,discriminant analysiswas made on the contents of different modification anthocyanins.【Result】A total of 18 anthocyanins were detected in Guipu No.6 wines treated with different opening degrees of canopy during four bottle storage periods,including 7 anthocyanin diglycosides and their acylated derivatives,4 anthocyanin monoglycosides and their acylated derivatives and 2 polyanthocyanins,the content of various anthocyanins and totalanthocyanins clustered into 4 groups. The results showed that the effect of different opening degrees of canopy on the contents and ratios of anthocyanins in Guipu No.6 wines was different throughout different bottle storage periods. Compared with 30° and 60° opening degrees of canopy,canopy enhanced the content of total anthocyanin of 0° and 45° opening degrees were higher. During the four bottle storage periods,the ratios of acetylated anthocyanins and polymerided anthocyanins under 60° opening degrees of canopy were higher than other three degrees.The red-green hue(a*)and chromatic values(C*)of Guipu No.6 wines under different opening degrees of canopy decreased with the prolongation of bottle storage period,while the yellow blue(b*)hue increased with the prolongation of bottle storage period,and the biggest b* increase was in 45° opening degree of canopy wines,yellow hue was deeper. Under 30° opening degree of canopy,the red hue was deeper. Under four different opening degrees of canopy,the wine samples in bottle storage period 1 and 2 were grouped into the same cluster,and the wine samples in bottle storage period 3 and 4 were grouped into the same cluster. The rank of top 5 modification anthocyanins was acylation>polymerided anthocyanin>delphinidin>monoglycoside>monomeric anthocyanin. The contents of acylation,delphinidin,monoglycoside and monomeric anthocyanin all decreased with the extension of the bottle storage period,while the content of polymer anthocyanin increased with the extension of bottle storage period.【Conclusion】0° and 45° opening degrees of canopycan improve the color stability of Guipu No.6 wine.