添加‘丹菲特’单品种葡萄酒对‘赤霞珠’葡萄酒酚类物质和颜色的影响

该研究以‘赤霞珠’单品种干红葡萄酒为基酒，添加不同比例的‘丹菲特’单品种干红葡萄酒，旨在通过改变‘赤霞珠’干红葡萄酒的酚类物质组成，改善其颜色表现。利用超高效液相色谱-三重四极杆串联质谱（UPLC-MS/MS）对葡萄酒中的酚类物质进行测定，并结合CIELAB颜色评价体系对调配葡萄酒的颜色品质进行分析。结果表明，‘丹菲特’单品种干红葡萄酒的添加比例在20%和25%时对‘赤霞珠’干红葡萄酒的颜色改善有较好的效果，能够显著提高红色色调，降低黄色色调，同时显著提高调配葡萄酒的类黄酮类物质含量，其中添加比例为20%的葡萄酒黄烷醇含量最高（25.27 mg/L），添加比例为25%的葡萄酒花色苷（371.72 mg/L）和黄酮醇类物质（16.23 mg/L）含量较高。

Effects of adding monovarietal 'Dornfelder' wine on the phenols and color of monovarietal 'Cabernet Sauvignon' wine

Using monovarietal 'Cabernet Sauvignon' dry red wine as basic wine, the monovarietal 'Dornfelder' dry red wine was added with different proportions, aiming to improve the color performance of 'Cabernet Sauvignon' dry red wine by changing the phenols composition. The phenols in wine were detected by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS), and the color quality of the blending wines was analyzed by CIELAB color evaluation system. The results showed that the blending ratio of monovarietal 'Dornfelder' wine with 20% and 25% had better effect on the color improvement of 'Cabernet Sauvignon' dry red wine, which could significantly increase the red hue, reduce the yellow hue, and improve the concentration of flavonoids of the blending wines. Among them, the wine with 20% blending ratio had the highest flavanol content (25.27 mg/L), and the content of anthocyanins (371.72 mg/L) and flavonols (16.23 mg/L) in wine with 25% blending ratio was high.