发酵前添加黄酮醇类辅色素对‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响

Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of‘Cabernet Sauvignon’Dry Red Wine

以发酵前添加杨梅酮、山柰酚和槲皮素3种黄酮醇类辅色素的‘赤霞珠’干红葡萄酒为研究对象,探究不同黄酮醇类物质对干红葡萄酒在发酵和陈酿过程中颜色参数及多酚类物质的影响。结果表明:发酵前添加黄酮醇类物质,能够有效加深葡萄酒色泽,提升酒体红色色调,并有助于酒体颜色在陈酿期间的维持和稳定。其中杨梅酮的添加更加有利于发酵时期多酚类物质的浸出并提升陈酿期间颜色的稳定性,辅色作用更好。本研究可以为葡萄酒酿造过程中黄酮醇类辅色素的实际生产应用提供一定科学依据。

In the present study,the effect of pre-fermentative addition of three flavanol cofactors,including myricetin,kaempferol and quercetin,on the color and phenolic profile of‘Cabernet Sauvignon’dry red wine was examined during fermentation and aging.The results showed that the addition of flavanols before fermentation could effectively improve wine color density,enhance red tonality,and stabilize wine color during aging.Myricetin addition favored the extraction of polyphenols during fermentation to improve the stability of wine color during aging and showed better co-pigmentation effect than any other flavanol tested.This study provides scientific support for the application of flavanol cofactors in red wine production.