赤霞珠葡萄酒颜色相关物质分析及可视化表征

Analysis and visualization of color-related substances in Cabernet Sauvignon wines

选取新疆天山北麓产区赤霞珠干红葡萄酒从酒精发酵结束至最终色泽衰退(深紫红色-黄褐色)过程中10款样品为试材,测定葡萄酒的基础理化指标、CIELab参数、多酚类物质含量、总色素、聚合色素等指标,针对其进行皮尔逊相关性分析,基于存在相关性的基础上利用偏最小二乘法-判别分析筛选样品的特征指标,最终利用可视化表征直观反映酒体颜色及特征指标相对含量。结果表明,基础理化指标、多酚类物质含量等指标与CIELab参数之间均呈现相关性。偏最小二乘法-判别分析和CIELab颜色空间表征及二维灰度图表明,酒体呈现紫红色时,酒体的主要特征指标为L^(*)(57.97~81.21)、总单宁含量(4322.66~4385.43 mg/L)。酒体呈现胭脂红色时,酒体的主要特征指标为a^(*)(14.69~16.41)、总酚含量(2157.59~2983.46 mg/L)、总单宁含量(3302.57~3459.51 mg/L)。酒体呈现宝石红色时,酒体的主要特征指标为a^(*)(18.13~20.52)、苹果酸含量(1.10~1.40 g/L)、单宁含量(4558.06~4652.22 mg/L)。酒体呈现砖红色时,酒体的主要特征指标为总单宁含量(4762.08~5185.81 mg/L)、总酚含量(3568.87~3809.33 mg/L)。当总酚含量低于2000 mg/L时,酒体黄化程度严重且不再适宜陈酿。该方法直观反映了不同色泽赤霞珠葡萄酒颜色及其特征指标信息,能够良好鉴别区分不同色泽赤霞珠葡萄酒,为构建新疆天山北麓产区不同色泽赤霞珠葡萄酒评价体系奠定基础。

Ten samples of Cabernet Sauvignon from the northern foot of the Tianshan Mountains in Xinjiang were selected from the end of the alcoholic fermentation to the final color decline(deep purplish red to yellowish brown).The basic physical and chemical indexes,CIELab parameters,polyphenol content,total pigment,polymeric pigment,and other indexes of wine were determined.Pearson correlation analyses were performed on them.Screening of samples for characteristic indicators based on the presence of correlation using partial least squares-discriminant analysis.Ultimately,the visual representation is used to visualize the color of the wine and the relative content of the characteristics.The results showed a correlation between basic physicochemical indicators,polyphenol content,and CIELab parameters.Partial least squares-discriminant analysis,CIELab color space characterization,and two-dimensional greyscale maps showed that the main characteristic indicators of the wine body when it was purplish-red in color were L^(*)(57.97-81.21),tannin content(4322.66-4385.43 mg/L).When the wine was carmine red in color,the main characteristic indicators of the wine were a^(*)(14.69-16.41),total phenol content(2157.59-2983.46 mg/L),and tannin content(3302.57-3459.51 mg/L).When the wine was ruby red in color,the main characteristic indicators of the wine were a^(*)(18.13-20.52),malic acid content(1.10-1.40 g/L),and tannin content(4558.06-4652.22 mg/L).When the wine showed a brick red color,the main characteristic indexes of the wine were tannin content(4762.08-5185.81 mg/L)and total phenol content(3568.87-3809.33 mg/L).When the total phenol content was below 2000 mg/L,the wine was severely yellowed and no longer suitable for aging.This method directly reflects the color and characteristic index information of Cabernet Sauvignon wines with different colors,and can well identify and distinguish Cabernet Sauvignon wines with different colors.It lays a foundation for the construction of a different color Cabernet Sauvignon wine evaluation system in the northern foot of the Tianshan Mountains in Xinjiang.