‘黑比诺’、‘马瑟兰’和‘北红’葡萄酚类物质差异研究

Phenolic differences between‘Pinot Noir’,‘Marselan’,and‘BeiHong’grapes

酚类物质对葡萄和葡萄酒的品质至关重要,以‘黑比诺’、‘马瑟兰’和‘北红’为试材,分别于转色初期、盛期、成熟期和采收期采样,测定果实中总酚、黄烷醇和黄酮醇等指标,并进行主成分分析(principal component analysis,PCA)和正交偏最小二乘判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)。结果表明,3个品种总酚、总单宁和总花色苷含量因品种特性在成熟过程中呈不同变化趋势;采收时,3个品种中黄烷醇为主要单体酚,‘黑比诺’显著高于‘马瑟兰’和‘北红’,分别高63.97%和66.77%,儿茶素为主要成分;羟基苯甲酸为3个品种中含量第二高类酚,‘北红’显著高于‘黑比诺’和‘马瑟兰’,分别高12.27%和28.31%,主要成分为香草酸;‘马瑟兰’中黄酮醇显著高于‘北红’和‘黑比诺’,是‘北红’和‘黑比诺’的1.91倍和3.13倍;白藜芦醇表现为‘马瑟兰’>‘北红’>‘黑比诺’。对3个品种采收期单体酚含量进行PCA和OPLS-DA,筛选出差异物质主要为黄烷醇类。该研究针对不同品种酚类物质进行分析,为品种选育及酿酒品质提升提供参考。

Phenols are essential to the quality of grapes and wine.Taking‘Pinot Noir’,‘Marselan’,and‘BeiHong’as test varieties,samples were collected at the beginning and peak stage of veraison,maturity period,and harvest period,relevant index in grapes were measured,including phenols,flavanones,and flavanols,etc.The principal component analysis(PCA)and the orthogonal partial least squares-discriminant analysis(OPLS-DA)were taken.According to the result,the contents of total phenols,total tannins,and total anthocyanins of three varieties showed different trends during maturity period due to different variety characteristics.At harvest period,flavanones were the main monomeric phenols,and catechin was its main component.Among three varieties,‘Pinot Noir’was significantly higher than‘Marselan’and‘BeiHong’,with 63.97%and 66.77%higher respectively.The content of hydroxybenzoic acid was the second highest among three varieties,and vanillic acid was its main component.‘BeiHong’was significantly higher than‘Pinot Noir’and‘Marselan’,with 12.27%and 28.31%higher respectively.As for other aspects,like the content of flavanols,‘Marselan’was 1.91 times of‘BeiHong’and 3.13 times of‘Pinot Noir’.And,the content of resveratrol from high to low was‘Marselan’,‘BeiHong’,and‘Pinot Noir’respectively.PCA and OPLS-DA were performed on the monomeric phenolics content of three varieties at harvest period.And the differential substance screened mainly was flavanones.In this study,the phenolic substances of different varieties were analyzed to provide references for variety selection and wine-making quality improvement.