赤霞珠干红葡萄酒酚类物质及其与苦涩感的关联性分析

Phenolics compounds in Cabernet Sauvignon wine and their correlation with astringency

选取中国3个葡萄酒产区2016年出产的15款赤霞珠干红葡萄酒,采用高效液相色谱分析总酚、总原花青素、黄烷醇、5种黄烷-3-醇单体、2种原花青素二聚体等物质含量,结合所研究酒样的感官评价,探究葡萄酒酚类物质种类含量的差异及其与口感特征的关系。结果显示:不同产区酒样总原花青素含量存在显著差异(P<0.05),儿茶素、表儿茶素、表儿茶素没食子酸酯、原花青素B1、原花青素B2含量存在极显著差异(P<0.01)。不同酒样涩感强度存在极显著差异(P<0.01),而苦感强度、涩感质量和口感协调性不存在显著差异(P>0.05)。涩感强度与总酚、总原花青素含量呈极显著正相关(P<0.01),与原花青素B1、表儿茶素含量呈显著正相关(P<0.05)。涩感质量与黄烷醇和表儿茶素含量呈显著负相关(P<0.05)。口感协调性与涩感质量呈极显著正相关(P<0.01)。

Fifteen Cabernet Sauvignon wines produced in 2016 from three wine regions of China were used to explore the phenolics contents and their relationship with sensory characteristics.By combining HPLC with sensory evaluation,total phenol and procyanidins,flavanols,five kinds of flavan-3-alcohol and two proanthocyanidins dimer in wines were studied.The results showed that the contents of total procyanidins in wine samples from various regions were significantly different(P<0.05),as well as the contents of catechin(C),epicatechin(EC),epigallocatechin(EgC),procyanidin B1(PC B1)and procyanidin B2(PC B2)(P<0.01).The intensity of astringency from the wines was presented with significant differences(P<0.01),while no obvious differences(P>0.05)in the intensity of bitterness,quality of astringency and harmony of taste were observed.The intensity of astringency was significantly positively correlated with the contents of total phenols and procyanidins(P<0.01),and the contents of PC B1 and EgC(P<0.05).The quality of astringency was negatively correlated with the content of flavanol and EC(P<0.05).Moreover,there was a significantly positive correlation(P<0.01)between taste coordination and astringency.