新疆天山北麓产区4种葡萄酒矿质元素含量与其颜色品质相关性分析

Correlation between mineral elements and color quality in wine brewed by four different grape varieties from northern Tianshan region,Xinjiang

该试验以4种红色酿酒葡萄酒为实验材料,利用小型发酵罐进行干红葡萄酒酿造,测定酒样的基础理化指标,Na、K、Ca、Zn、Mg、Cu及Fe元素及酚类物质的含量,以及CIELab颜色参数,针对测定结果进行偏最小二乘法及相关性分析。结果表明,4种葡萄酒中K元素含量最高,其中赤霞珠葡萄酒最为明显;呈色物质为二甲花翠素含量最高,其中马瑟兰葡萄酒中含量显著高于其他葡萄酒。利用偏最小二乘法分析得出区分4款葡萄酒的主要呈色物质为甲基花翠素,辅色物质中主要贡献物质为儿茶素;K元素主要与呈色物质存在负相关,Ca元素主要与其存在正相关,Cu元素主要与辅色物质存在负相关。研究结果可为解决新疆产区葡萄酒色泽不稳定问题提供理论基础。

In this experiment,four red wines were produced in small fermenters.Partial least squares and correlation analysis were used to assess the data after looking at the basic physicochemical properties.The concentrations of Na,K,Ca,Zn,Mg,Fe,and phenolics were among these factors,along with the CIELab color parameters.The results showed that the four wines had the highest levels of K elements,particularly in Cabernet Sauvignon,and the highest levels of malvidin,a chemical that imparts color;Matheran had a much greater level of malvidin than the other wines.The four wines’primary source of color was discovered to be petunidin,whereas catechins were determined to be the main source of secondary color.Cu and K displayed predominantly negative associations with the secondary color,whereas Ca and K had mostly positive correlations with the color-presenting component.