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贺兰山东麓赤霞珠干红葡萄酒陈酿过程中颜色变化研究

Determination of Color Change During Aging of Cabernet Sauvignon in Eastern Foothill of Helan Mountain
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摘要 研究贺兰山东麓赤霞珠干红葡萄酒陈酿过程颜色特性和花色苷变化规律。以贺兰山东麓同一酒庄10个垂直年份(2005—2006年、2008—2015年)赤霞珠干红葡萄酒为实验材料,测定其CIELab颜色空间参数,利用光谱和液相色谱方法量化分析葡萄酒样品中花色苷的组成和含量。结果表明,随着酒龄的增加,明亮度L*、黄色色调b*呈增加趋势,红色色调a*呈降低趋势;综合指标色调角H*ab呈增加趋势,在陈酿前4年增量明显,在陈酿第8年之后趋于稳定。反映在葡萄酒颜色上,供试酒样在前4年由紫红色迅速向黄红色转变,8年后稳定在棕红色;葡萄酒总花色苷的含量呈下降趋势,最高为2015年酒样197.85 mg/L,在陈酿前4年迅速下降至71.18 mg/L;陈酿第8年下降至16.53 mg/L并趋于稳定,其变化规律与颜色“黄移”规律一致。从颜色的变化来看,贺兰山东麓的赤霞珠干红葡萄酒与法国波尔多地区相比稳定性略差,与之前对宁夏产区葡萄酒颜色稳定性的研究结果相一致。实验建立了酒龄与色调角、总花色苷含量间的回归方程,拟合度好,可以作为判定贺兰山东麓赤霞珠干红葡萄酒酒龄的简便方法。 The color characteristics and anthocyanins changes during aging of Cabernet Sauvignon dry red wine at the eastern foothill of Helan mountain were studied.The CIELab parameters of Cabernet Sauvignon dry red wines in 10 vertical years(2005 to 2006,2008 to 2015)from the same winery at the Eastern Foothill of Helan mountain were measured.Spectroscopy and liquid chromatography was employed to analyze the composition and content of anthocyanins.The results showed that the lightness(L*)and yellow color(b*)were increased and red color(a*)was decreased with increasing of wine ageing.The comprehensive index Hue angle(H*ab)showed an increasing trend,which increased significantly in the first 4 years of aging,and stabilized after the 8th year.This was also reflected in the color of wine.In the first 4 years,the color of wine rapidly changed from purple-red to yellowish red,and stabilized to brown-red color after 8 years.The content of total anthocyanins in wine had a decreasing trend,the highest was 197.85 mg/L in 2015 wine samples,which was rapidly decreased to 71.18 mg/L at the first 4 years during aging.After 8 years of aging,the anthocyanins content was decreased to 16.53 mg/L and tended to be stable,and the change of anthocyanins was consistent with that of“yellow shift”.From the color change,the stabilization of Cabernet Sauvignon dry red wine in the eastern foothill of Helan mountain was slightly less than that in Bordeaux,France,while it was consistent with the results in previous research on the color stability of wine in Ningxia.The regression equation among wine age,H*ab and total anthocyanins content was established,and the fitting degree was good,which could be used as a simple method to determine the wine age of Cabernet Sauvignon dry red wine at the eastern foothill of Helan mountain.
作者 李伟 席晓敏 李辉 张军翔 LI Wei;XI Xiaomin;LI Hui;ZHANG Junxiang(School of Agriculture,Ningxia University,Yinchuan 750021,China;Wine School,Ningxia University,Yinchuan 750021,China;Ningxia Grape and Wine Research Institute,Yinchuan 750021,China)
出处 《食品科学技术学报》 CAS CSCD 北大核心 2020年第2期41-47,共7页 Journal of Food Science and Technology
基金 宁夏回族自治区重点研发计划重大项目(2016BZ06) 贺兰山东麓葡萄酒特色酿造工艺研究项目(021604220003)。
关键词 赤霞珠 花色苷 陈酿 葡萄酒 贺兰山东麓 Cabernet Sauvignon anthocyanins ageing wine eastern foothill of Helan mountain
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