陕西合阳地区红色酿酒葡萄果实品质研究

本文以红色酿酒葡萄品种‘赤霞珠’‘品丽珠’‘美乐’‘黑比诺’及‘马瑟兰’为试材,在陕西省合阳县气候条件下研究了葡萄成熟过程中浆果的还原糖、总酸的变化趋势,并测定了成熟果实的可溶性固形物、果皮总酚、果皮单宁和花色苷含量,以及穗质量、果梗率、出汁率、种子含量、果穗尺寸、粒质量、果穗紧密度、果实病害与卫生情况。研究表明,5个供试品种成熟果实糖含量以‘赤霞珠’‘美乐’较高,‘马瑟兰’次之,‘黑比诺’‘品丽珠’较低。总酸含量为5.0 g/L左右,成熟系数均大于20。果皮总酚、总花色苷、总单宁含量较高,其中‘赤霞珠’‘品丽珠’‘马瑟兰’的表现较好。总体来看,‘赤霞珠’‘美乐’和‘马瑟兰’可作为陕西合阳地区的推荐种植品种,采收时间以8月31日—9月4日为宜。研究结果将为合阳地区酿酒葡萄的种植示范和推广提供参考。     

陕西合阳地区白色酿酒葡萄果实品质调研

以白色酿酒葡萄品种‘霞多丽’‘爱格丽’‘雷司令’‘小芒森’和‘贵人香’为试材,在陕西省合阳县气候条件下探讨葡萄成熟过程中浆果的还原糖、总酸的变化趋势,并测定成熟果实的可溶性固形物、果皮中总酚和单宁含量。结果表明‘爱格丽’在8月中、下旬成熟;‘雷司令’‘贵人香’和‘霞多丽’在9月上旬成熟;‘小芒森’在9月中旬成熟。成熟时‘小芒森’的含糖量最高,‘爱格丽’次之,‘雷司令’较低;含酸量‘小芒森’最高,‘霞多丽’最低,5个品种的糖酸比均大于20。‘贵人香’和‘霞多丽’的总酚和单宁含量较高。综合来看,‘爱格丽’与‘小芒森’可作为合阳地区白色酿酒葡萄的主推品种,‘贵人香’与‘霞多丽’为次要栽植品种,研究结果将为合阳地区酿酒葡萄的种植示范和推广提供参考和依据。     

新疆石河子、伊犁产区酿酒葡萄果实矿质元素特征分析

为揭示新疆石河子和伊犁产区赤霞珠、美乐、西拉及马瑟兰酿酒葡萄果实矿质元素含量情况以及品种对于酿酒葡萄果实中矿质元素含量的影响,采用电感耦合等离子体-质谱法（ICP-MS）法测定新疆石河子和伊犁产区的赤霞珠、美乐、西拉及马瑟兰葡萄浆果中Na、K、Ca、Mg、Fe、Zn、Cu共7种矿质元素含量,并使用偏最小二乘法-判别分析（PLS-DA）进行分析。结果显示,两产区酿酒葡萄果实在成熟时均为K元素含量最高,石河子产区马瑟兰葡萄中K元素含量显著高于其他品种;伊犁产区美乐葡萄中Ca含量明显高于其他品种,其他矿质元素含量均在1 mg/g以下。石河子产区酿酒葡萄K元素在区分元素含量差异时贡献较大,伊犁产区酿酒葡萄则为K元素与Ca元素。     

新疆产区酿酒葡萄果实中有机酸的比较分析

以新疆4个小产区赤霞珠葡萄果实及天山北麓产区4种红色酿酒葡萄果实(品丽珠、西拉、小味尔多、马瑟兰)为原料,研究了不同产区、品种间有机酸含量的差异。采用反相高效液相色谱法(RP-HPLC),对赤霞珠果实生长周期4种有机酸(草酸、酒石酸、苹果酸、柠檬酸)变化情况进行分析。结果表明,随着葡萄成熟度增加,赤霞珠果实中有机酸总含量呈现下降趋势,草酸和柠檬酸含量较低,变化不明显;新疆4小产区的赤霞珠葡萄果实中有机酸总含量在3.97~7.96mg/g范围内且存在明显差异(p<0.05),产于天山北麓五家渠产地的赤霞珠有机酸总含量最高达7.96 mg/g,其中草酸、酒石酸、苹果酸分别为0.55 mg/g、4.66 mg/g、2.47 mg/g,产于伊犁河谷67团产地的赤霞珠有机酸总含量最低3.97 mg/g;通过对同一产地不同酿酒葡萄果实有机酸物质进行主成分分析,发现西拉、马瑟兰的酒石酸相对含量较高,赤霞珠的草酸和柠檬酸相对含量较高,品丽珠、小味尔多的苹果酸相对含量比较高。试验表明赤霞珠的有机酸含量在不同产区存在一定差异,同时不同品种在同产地的有机酸积累特性也各不相同,以期为新疆产区酿造中"糖高酸低"的研究提出一些思路。     

三种红色酿酒葡萄品种果实酚类物质比较

为了综合评价酿酒葡萄品种特性,以酿酒葡萄美乐、品丽珠、赤霞珠为研究对象,采用比色法测定果实不同部位酚类物质含量,并对结果进行主成分分析。结果表明,赤霞珠葡萄果皮中总酚、单宁、黄烷醇、花色苷含量分别为28.82 mg/g、23.15 mg/g、41.19 mg/g、9.25 mg/g,均显著高于美乐和品丽珠（P＜0.05）;赤霞珠葡萄种子中总酚、单宁、总类黄酮分别为14.56 mg/g、5.74 mg/g、2.32 mg/g,显著高于品丽珠（P＜0.05）。主成分分析结果表明,赤霞珠葡萄酚类物质在第一主成分和第二主成分综合得分为82.27分,为酚类物质含量丰富的品种。     

烟台产区三个红色酿酒葡萄品种花色苷的对比研究

以烟台蓬莱产区3个红色酿酒葡萄品种为试材,利用高效液相色谱法(HPLC)测定成熟果皮中花色苷的组分和含量。在3个品种中共定性检测出15种花色苷组分(‘马瑟兰’检测出12种,‘赤霞珠’和‘小味儿多’检测出14种)。利用相对百分含量对15种花色苷进行分析比较,结果表明:3个品种均以二甲花翠素类花色苷含量最高,其它花色苷含量依酿酒葡萄品种不同而各异;‘马瑟兰’的酰化类花色苷含量较高,3个品种的酰化表达方式存在差异;5种基本花色苷含量顺序为小味儿多马瑟兰赤霞珠,其中‘马瑟兰’中未检测到花青素-3-O-葡萄糖苷。     

赤霞珠葡萄成熟过程中品质的变化

利用高效液相色谱(HPLC)和气相色谱质谱联用仪(GC-MS)检测山西乡宁地区赤霞珠葡萄从转色期到采摘时的有机酸、花色苷和香气,并分析其在葡萄成熟过程中的变化.结果表明,在成熟过程中,赤霞珠葡萄中有机酸的含量从32.05g/L下降至14.04g/L,酒石酸和苹果酸的含量将为转色期的61.5％和21.4％;葡萄中总花色苷含量从2464.52mg/L上升至33424.65mg/L和各种花色苷单体的含量逐渐升高,二甲花翠素3-0-葡萄糖苷是赤霞珠葡萄中主要的花色苷种类;葡萄中主要的香气成分为甲苯、乙醛、2-烯己醛、2-辛酮、2-烯己醇、正己醇,在葡萄的成熟过程中,葡萄中香气成分的含量基本保持一致.     

蓬莱产区不同白色酿酒葡萄中酚类物质差异性研究

利用高效液相色谱检测蓬莱产区霞多丽、贵人香、小芒森3种白色酿酒葡萄果皮与籽中15种单体酚的含量。结果表明:3个品种白藜芦醇含量基本一致,在0.8~0.9mg/kg范围内;霞多丽和小芒森两品种含有的多酚物质较高,达到130.0mg/kg,贵人香的为77.2mg/kg;且3个品种均是籽中酚类物质含量高于果皮。     

HPLC法测定甘肃地产不同品种酿酒葡萄中的花色苷

利用高效液相色谱(HPLC)法对甘肃地产9种酿酒葡萄中的花色苷进行了检测分析。在9种酿酒葡萄中共定性检测到9种花色苷(黑比诺除外,共检测到5种)。利用相对百分含量对这9种花色苷进行了比较分析,结果发现,9种酿酒葡萄都以二甲花翠素-3-O-葡萄糖苷含量最高,其他花色苷含量依酿酒葡萄品种不同而各异;利用9种花色苷总峰面积对9种酿酒葡萄所含花色苷总量进行了比较分析,其含量顺序依次为美乐宝石晚红蜜蛇龙珠西拉赤霞珠品丽珠黑比诺马瑟兰;同时,利用4种花色苷对照品所得标准曲线方程对9种酿酒葡萄中的4种花色苷含量进行了定量计算。为甘肃产区酿酒葡萄在花色苷方面的品质评价提供了重要参考依据。     

摘叶处理对酿酒葡萄果实酚类物质的影响

以赤霞珠和品丽珠为试材,研究摘叶处理对赤霞珠和品丽珠葡萄果实酚类物质（总花色苷、总酚、单宁及非花色苷单体酚类物质）含量的影响,为晋中南地区酿酒葡萄及葡萄酒的生产提供理论依据。结果表明,摘叶能促进葡萄果实酚类物质的积累,其中赤霞珠在转色初期摘除4片叶效果最好,能显著提高采收期成熟度、总花色苷（增加了23.92%）、总酚（增加了22.00%）及非花色苷单体酚类物质含量（增加了83.02%）（P＜0.05）;而品丽珠在转色末期摘除6片叶效果最佳,能显著提升采收期成熟度、总花色苷（增加了12.79%）、总酚（增加了26.17%）、单宁（增加了128.80%）及非花色苷单体酚类物质含量（增加了140.82%）（P＜0.05）。     

Phytochemical profiles and antioxidant activities of wine grapes

Grapes are rich in phenolics, flavonoids and resveratrol, which have been suggested to be responsible for their health benefits. The concentrations of phenolic, flavonoid, anthocyanins and resveratrol of 14 grape varieties grown in the Finger Lakes area of New York State were examined. Among the varieties tested, Cabernet Franc and Pinot Noir contained the highest total phenolic content with 424.6 ± 3.8 and 396.8 ± 12.4 mg/100 g, respectively. The total flavonoid content of Pinot Noir (301.8 ± 6.2 mg/100 g) was around 3.1-fold higher than that of Baco Noir. Baco Noir had the highest resveratrol content (571 ± 30 μg/100 g) of the varieties tested. Cabernet Franc possessed the highest antioxidant activity. Total antioxidant activities of grape extracts are well correlated with total phenolic content. The proliferation of Caco-2, HepG₂ and MCF-7 human cancer cells was significantly inhibited in a dose-dependent manner after exposure to Pinot Noir, Cabernet Franc, Chardonnay, Catawba, Concord, Sheridan, Niagara and Riesling. The results suggest that phytochemicals in the selected wine grapes have potent antioxidant and antiproliferative activities.     

葡萄酒优良红葡萄酒品种简介

介绍了赤霞珠、品丽珠、蛇龙珠、梅尔诺、黑比诺、色拉、佳美、增芳德、晚红蜜、宝石、法国蓝、桑娇维赛、歌海娜等二十二个红色酿酒品种的特性。     

爱格丽和小芒森葡萄酒及蒸馏酒香气成分差异的研究

采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）技术研究蜜柚发酵酒与蜜柚蒸馏酒中的香气成分。结果表明,蜜柚发酵酒和蜜柚蒸馏酒中共检测出33种香气成分,其中醇类、酯类和酸类是蜜柚发酵酒中主要的香气成分,含量分别为343.33 mg/L、380.99 mg/L、455.79 mg/L,分别占蜜柚发酵酒总香气成分含量的28.19%、31.28%和37.42%。醇类和酯类也是蜜柚蒸馏酒中主要的香气成分,含量为537.62 mg/L和199.28 mg/L,占蜜柚蒸馏酒总香气成分含量的70.11%和25.98%。并应用香气活性值（OVA）判断它们对蜜柚酒体香气的贡献程度,OAV显示,蜜柚发酵酒中OVA＞1的有9种,其中贡献较高的为乙酸（OAV=1519.3）、棕榈酸乙酯（OAV=138）;蜜柚蒸馏酒OVA＞1的有10种,贡献较高的为糠醛（OAV=220.1）和乙酸异戊酯（OAV=100.1）。     

Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

Using HPLC analysis, free amino acid profiles were obtained for ripe berries of six grapevine cultivars (Cabernet Sauvignon, Grenache, Muscat Gordo, Pinot Noir, Riesling and Sangiovese) grown under comparable conditions and harvested at similar maturities. Compositional differences were observed between cultivars, however proline and arginine were always the major amino acids. Mature berries of Cabernet Sauvignon contained a very high concentration of proline, but a much lower concentration of arginine. Those of other cultivars contained moderate levels of both arginine and proline.
Changes in free amino acid profiles during grape berry development were further investigated in four cultivars (Cabernet Sauvignon, Chardonnay, Gewurztraminer and Muscat Gordo). In all cases, most of the proline accumulation occurred late in ripening, around four weeks post-veraison. In contrast, arginine accumulation began before veraison and continued to full maturity, except for those cultivars in which a high concentration of proline accumulated, in which case the concentration of arginine reached a plateau relatively early in development. Accumulation of both proline and arginine appears to be develop-mentally regulated. These observations are discussed with reference to proline and arginine metabolism and possible links between them.
The distribution of free proline, arginine and other amino acids amongst pulp, skin and seed was examined using mature fruit of Cabernet Sauvignon and Riesling. Amino acid profiles were found to vary considerably between the berry components. The skin contained a greater ratio of arginine:proline compared with the pulp. This suggests that the yeast-assimilable nitrogen content of juices, and therefore their fermentability, could be enhanced in the presence of skins.     

Anthocyanin composition of Vranec,Cabernet Sauvignon,Merlot and Pinot Noir grapes as indicator of their varietal differentiation

The anthocyanin composition of red grape varieties Vranec, Cabernet Sauvignon, Merlot and Pinot Noir was determined analyzing the skin extracts of the grape berries. The relative content of the identified anthocyanins was calculated and the obtained anthocyanic profiles were compared in terms of acylation and anthocyanidin distribution. The predominant anthocyanin in all varieties was malvidin-3-glucoside ranging from 35.8% in Cabernet Sauvignon to 67.1% in Pinot Noir. Vranec variety was characterized by high proportions of coumaroyl derivatives (22%) and peonidins (13%). The most pronounced difference among the studied grape cultivars was the relative amount of acetate derivatives accounting 35% in Cabernet Sauvignon, 22% in Merlot and 9% in Vranec. Different relationships among the anthocyanin groups of compounds were calculated and considered as parameters for differentiation of the cultivars. The relationship between coumarates and acetates in Vranec was significantly higher compared with Merlot and Cabernet Sauvignon with obtained values of 2.37 versus 0.63 and 0.56, respectively. Moreover, the ratio between delphinidins and peonidins allows clear discrimination between the studied grape cultivars showing the greatest difference.     

Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest

Background and Aims: Research on concentration changes of volatile compounds during grape physiological development has focused on the period from veraison to harvest. This study compared the developmental changes in the major volatile compounds released after the crushing of Riesling and Cabernet Sauvignon grapes sampled from fruitset to harvest during the 2007–2008 season. Methods and Results: Volatile compounds were extracted from the headspace of crushed Riesling and Cabernet Sauvignon grapes sampled throughout berry development using solid-phase microextraction and analysed by gas chromatography–mass spectrometry. A multivariate statistical approach coupled with analysis of variance was applied to compare the developmental changes in volatile compounds for the two cultivars. In both cultivars, E-2-hexenal was the most abundant volatile compound, and it showed a significant increase in concentration after veraison. Benzene derivatives discriminated ripe Cabernet Sauvignon grapes, whereas monoterpenes and sesquiterpenes discriminated both cultivars pre-veraison with a broader range of terpenes observed in the Cabernet Sauvignon samples compared with the Riesling samples. At veraison, terpene production in both varieties was low, but Riesling grapes produced some terpenes (geraniol and α-muurolene) post-veraison. Generally, esters and aldehydes were the major class of compounds from Riesling grapes, while Cabernet Sauvignon showed a greater tendency to form alcohols. Conclusions: Both Riesling and Cabernet Sauvignon grapes had a more complex volatile compound composition pre-veraison than post-veraison. This study suggests that some compounds that contribute to grape aroma may be produced pre-veraison, and not simply accumulate after veraison. Significance of the Study: Understanding the timing of volatile compound production and cultivar differences will guide viticulture researchers and growers in the optimisation of vineyard strategies to enhance grape aroma attributes that may, in turn, contribute to wine aroma.     

新疆产区不同品种葡萄酒香气成分分析

采用顶空固相微萃取-气质（HS-SPME-GC-MS）联用定量与闻香仪相结合的方法,对来源于新疆4个产区10个品种葡萄酒的 香气成分进行了测定,并对检测结果进行聚类分析。 结果表明,10个品种葡萄酒中,酯类成分占总香气成分的37.8%～50.6%,醇类占 总香气成分的19.4%～30.1%,酸类占总香气成分的18.7%～28.5%。 其中乙酸乙酯、丁酸乙酯、乙酸异戊酯等是品种葡萄酒之间共有 的呈香物质,不同品种葡萄酒之间其呈香物质具有较大差异。经聚类分析,干红葡萄酒中蛇龙珠葡萄酒与马瑟兰葡萄酒被归为一类, 干白葡萄酒中霞多丽葡萄酒与小芒森葡萄酒归为一类。 新疆4产区赤霞珠葡萄酒以酯类为主要的嗅闻呈香物质,不同产区的赤霞珠 葡萄酒其嗅闻呈香物质具有较大差异。     

发酵后混酿调控‘赤霞珠’葡萄酒的香气和色泽

本研究以单品种‘赤霞珠’葡萄酒为主体,‘品丽珠’、‘马瑟兰’和‘小味儿多’葡萄酒分别为配体以10%、20%、30%三种比例进行发酵后二元混酿,旨在通过不同风格葡萄酒间不同比例的混和,弥补单一品种葡萄酒的缺陷和提升风味品质。通过气相色谱-质谱联用(GC-MS)和高效液相色谱-三重串联四极杆质谱(HPLC-Qq Q-MS/MS)测定葡萄酒中风味物质,结合感官定量描述(QDA)和CIELAB检测体系对香气和颜色感官品质进行分析。瓶储6个月后,仅果香酯类物质质量浓度较高的‘品丽珠’在混酿比例大于20%时显著提高了混酿组乙酸酯类物质质量浓度(p<0.05);‘马瑟兰’的比例大于10%时能显著提高类异戊二烯类物质质量浓度,有利于提高花香降低生青味,同时降低黄色色调;‘小味儿多’的混酿比例在30%时有较好效果,显著提高混酿组黄烷醇(1.43倍)、黄酮醇(1.27倍)、酚酸(4.68倍)质量浓度有利于颜色稳定。因此可通过发酵后混酿调控‘赤霞珠’葡萄酒香气和颜色品质,为科学制定混酿方案提供理论依据。