外源单宁对‘赤霞珠’葡萄酒花色苷和缩合单宁特性的影响

Influence of Exogenous Tannin on Anthocyanins and Condensed Tannin Properties in‘Cabernet Sauvignon’Wine

为探明添加外源单宁对葡萄酒品质的影响,以酿酒葡萄‘赤霞珠’为材料,通过在不同发酵时段添加Tannin VR Supra(TS)和Tannin VR Color(TC)两种单宁产品,检测葡萄醪及葡萄酒中花色苷和缩合单宁的组分及含量。结果表明,添加TS对葡萄醪花色苷的影响不显著,但显著提高了缩合单宁的含量、平均聚合度和分子量,降低了末端亚基儿茶素的含量。添加TS+TC显著提高了苹果酸-乳酸发酵结束后葡萄酒中甲基花青素-3-O-葡萄糖苷,甲基花青素-3-O-(6-O-乙酰)-葡萄糖苷和甲基花青素-3-O-(6-O-反式对香豆酰)-葡萄糖苷的含量,但降低了花青素-3-O-葡萄糖苷的含量;随着陈酿时间的延长,添加外源单宁对花色苷的影响逐渐减小。添加TS显著提高了陈酿过程中葡萄酒的缩合单宁含量,而添加TS+TC降低了缩合单宁含量;添加两种外源单宁对葡萄酒缩合单宁聚合度和分子量无显著影响。综上所述,添加TS可增强葡萄酒缩合单宁特性,TS+TC可提高葡萄酒颜色稳定性但降低了缩合单宁含量。

In order to investigate the effects of exogenous tannin on wine quality,Tannin VR Supra(TS)and Tannin VR Color(TC)were added to’Cabernet Sauvignon’wine at different fermentation stages.The components and contents of anthocyanin and condensed tannin in grape mash and wine were detected in this study.The results showed that TS addition had no significant effect on anthocyanins in grape mash,but significantly increased condensed tannin content,the degree of polymerization and molecular weight,and decreased the content of catechin in terminal subunit.TS+TC addition significantly increased the contents of peonidin-3-O-glucoside,peonidin-3-O-(6-acetyl)-glucoside and peonidin-3-O-(6-trans-coumaryl)-glucoside,but decreased the content of cyanidin-3-Oglucoside in wine after malolactic fermentation.The effect of tannin additions on anthocyanins decreased with wine aging time.TS addition significantly increased the tannin content of wine during aging,while the TS+TC addition decreased the condensed tannin content.The two additions of exogenous tannins had no significant effect on the degree of polymerization and molecular weight.Comprehensive analysis showed that TS addition could improve condensed tannin characteristics of wine,while TS+TC could improve color stability but reduced the condensed tannin content.