海拔对美乐和赤霞珠葡萄酒中酚类物质含量、抗氧化活性及酯类香气成分的影响

为研究海拔对大渡河干旱河谷地区美乐和赤霞珠葡萄酒的影响,以该地区海拔2280、2390 m葡萄园种植的美乐和海拔2280、2390、2600 m葡萄园种植的赤霞珠果实所分别酿造的干红葡萄酒为研究对象,对其理化指标、酯类香气物质含量、抗氧化活力及感官特征进行分析。结果表明:随海拔上升,2种(美乐和赤霞珠)葡萄酒的残糖含量降低,总酸、干浸出物、总酚、单宁、总类黄酮、总花色苷含量、色度、DPPH清除力以及铜离子还原力增加;2种葡萄酒酯类物质的相对含量随海拔上升呈下降趋势,但海拔对2种葡萄酒主要酒酯类香气的构成无影响,通过主成分分析,将葡萄酒酒样的酯类成分提取为3个主成分,累计贡献率达93.021%;葡萄酒感官得分随海拔升高而升高,但海拔过高对葡萄酒感官质量有负作用,海拔2390 m赤霞珠葡萄酒感官质量最佳;通径分析表明,总酚对葡萄酒感官质量有直接的重要作用。

Effect of Cultivation Altitudes on Phenolics Compounds Content,Antioxidant Activities and Ester Aromatic Components of Merlot and Cabernet Sauvignon Wines

In order to study the influence of different altitudes on quality of Merlot and Cabernet Sauvignon wines from arid valley of Dadu River, the Merlot dry red wines from vineyards (2280, 2390 m) and the Cabernet Sauvignon dry red wines from vineyards (2280, 2390, 2600 m) were taken as research object, the physicochemical index, the phenolic content, antioxidant activities, ester aromatic substances and sense scores of sample wines were analyzed. The results showed that, along with the altitude increasing, the residual sugar contents in two wines (Merlot and Cabernet Sauvignon wines) decreased, while the contents of total acid, dry extract, total pehnolic, tannin, total flavonoid, total anthocyanin and chromaticity values, DPPH free radical-scavenging capacity and cupric reducing antioxidant capacity of two wines increased.The relative contents of ester in two wines decreased along with the increasing of altitude, altitudes had no effect on the composition of main ester aroma in two wines.By principal component analysis, the volatile esters of sample wines were extracted into three components with cumulative contribution rate reached 93.021%. Sense scores of two wines increased along with the altitude increasing, while too high altitude would have a negative effect on sensory quality, the Cabernet Sauvignon wines at the altitude of 2360 m had the best quality.The result of path analysis indicated that total phenolics had a direct and important impact on sensory quality.