反复冻融对葡萄酒中酚类物质的影响

Effects of Repeated Freezing and Thawing on the Phenolics of Wines

近年来,葡萄酒以其独特的风味与诸多保健功能而备受消费者青睐。酚类物质作为葡萄酒中重要的组成成分,对于葡萄酒的感官品质以及营养价值都有着极其重要的贡献。然而,受限于现阶段的生产和运输条件,葡萄酒在生产、运输和贮藏过程中可能会经历反复的冷冻和融化(冻融)。本研究采用高效液相色谱-三重串联四极杆质谱联用仪(HPLC/QqQ-MS/MS)对反复冻融0~5次的葡萄酒样品(5款红葡萄酒、3款白葡萄酒)中的酚类物质进行分析。结果表明,随着冻融循环次数的增加,总花色苷含量呈现逐渐降低的趋势,且酰基化花色苷的降解速率低于未酰基化的花色苷;对其它酚类物质来说,反复冻融可能会促进单宁类物质降解形成某些单体酚,而其它非花色苷酚类物质含量基本保持不变。结论:在葡萄酒的生产和储运过程中,应尽量避免反复冻融或者减少冻融次数,以保证葡萄酒的品质。

In recent years,wines are particularly popular with customers due to their special flavors and healthy benefits.As an important group of components in wines,phenolics make great contribution to the sensory quality and nutrition value.However,wines may go through repeated freezing and thawing during wine making,storage or transportation processes,due to the limitation of the current production,transportation conditions and research requirement.In the present research,High-Performance Liquid Chromatography/Triple-Quadrupole Tandem Mass Spectrometry(HPLC/QqQ-MS/MS)was applied to analyze the phenolics of wine samples(5 red wines and 3 white wines),which underwent 0 to 5 freeze-thaw cycles,respectively.Results indicated that total anthocyanin content in wines reduced gradually with the increase of freeze-thaw cycles,and the degradation rate of acylated anthocyanins was slower than that of the non-acylated anthocyanins.But for other phenolics,freeze-thaw actions did not have a significant impact except the degradation of tannins to some monophenols was possibly promoted in a degree.Therefore,repeated freezing and thawing should be avoided or be reduced to assure the wine quality or the research reliability.