闪蒸对昌黎产区‘马瑟兰’葡萄酒单体酚类物质的影响

Effect of Flash Vacuum Expansion on Monomeric Phenolics in‘Marselan’Wine from Changli

以欧亚种酿酒葡萄‘马瑟兰’为试材,研究闪蒸处理对葡萄酒发酵及陈酿过程中单体酚类物质和CIELab色泽参数的影响。结果表明,与传统浸渍发酵(对照组)相比,闪蒸有利于提高发酵过程中多数单体花色苷的质量浓度,但不利于保持陈酿过程中各单体花色苷质量浓度。闪蒸增加了葡萄酒发酵及陈酿过程中槲皮素-3-O-葡萄糖苷、儿茶素、反式白藜芦醇及白藜芦醇葡萄糖苷等非花色苷单体酚类物质的质量浓度,但降低了槲皮素、杨梅酮、酚酸类单体酚、顺式白藜芦醇及白皮杉醇等酚类物质的质量浓度。闪蒸处理可降低葡萄酒亮度L^(*)、黄蓝度b^(*)值和色调角h_(ab),显著增加红绿度a^(*)、色度C_(ab)^(*)值,使葡萄酒颜色更红、更深、更耐陈酿,两组葡萄酒间颜色差异明显。结论:闪蒸有利于增加‘马瑟兰’葡萄酒单体酚总质量浓度及葡萄酒颜色的稳定性。

‘Marselan’(Vitis vinifera L.)grape berries were used to investigate the effect of flash vacuum expansion on monomeric phenolics and CIELab color parameters during wine fermentation and maturation.The results showed that compared to the control group(maceration-fermentation),flash vacuum expansion increased the concentration of most monomeric anthocyanins during fermentation,but was not favorable to maintain the concentration of monomeric anthocyanins during aging.Flash vacuum expansion increased the concentrations of non-anthocyanin monomeric phenolics such as quercetin-3-O-glucoside,catechins,trans-resveratrol,and resveratro-3-O-β-D-glucoside,but decreased the concentrations of quercetin,myricetin,phenolic acids,cis-resveratrol,and piceatannol during wine fermentation and maturation.Flash vacuum expansion reduced the color parameters brightness(L^(*)),yellowness-blueness(b^(*))and hue angle(h_(ab))values,but significantly increased redness-greenness(a^(*))and chroma(C_(ab)^(*))vales,which made the wine’s color redder,darker and more stable.There was a significant color difference between the two groups.In conclusion,flash vacuum expansion can increase the total amount of monomeric phenolics and the color stability of‘Marselan’wine.