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）。     

干红葡萄酒中多酚提取响应面优化及非花色苷类物质的测定研究

通过单因素和响应面实验,优化干红葡萄酒中多酚提取的工艺参数,得到实际工艺条件下的含量为(0.542±0.012)g/L,与响应面最佳理论值0.563g/L相差0.021g/L,说明优化的工艺可靠、可行。对供试赤霞珠干红葡萄酒中非花色苷酚类物质定量分析可知,酒样中主要有酚酸类和黄烷醇类,且这些物质多数受到酒样地区和年份的影响较大,存在显著差异性。在所测酒样中,国风2015年酒样种类最多,共检测出32种非花色苷酚类物质。紫轩提供的2010年赤霞珠干红葡萄酒总量最高,达114.5mg/L。PCA分析得到赤霞珠紫轩2009年、2012年、2013年及赤霞珠国风2014年葡萄酒中非花色苷酚类物质含量可聚为一类,均主要含有酚酸类物质。     

叶幕形和留穗量对赤霞珠葡萄酒单体酚类物质的影响

以山西晋中南地区赤霞珠为材料,采用高效液相色谱-质谱联用技术（HPLC-MS）,研究不同叶幕形和每株留穗量对所酿造的干红葡萄酒中单体酚类物质种类和浓度的影响。结果表明,相比于直立叶幕,V形叶幕可提高成熟葡萄果实的成熟度,V葡萄酒中酰化花色苷的含量（33.46 mg/L）和非花色苷单体酚类物质的总量（286.25 mg/L）分别是直立形叶幕的2.80倍和2.18倍。在直立叶幕下,适当的减少单株果穗数量,可增加葡萄酒中花色苷单体酚类物质的种类和含量,此外随着每株留穗量的减少,非花色苷单体酚类物质总量有逐渐增多的趋势。在山西晋中南地区,对于赤霞珠而言,适度减少每株留穗量或运用V形叶幕栽培管理可以提高葡萄酒中单体酚类物质含量。     

德钦、沙城、烟台3个产地赤霞珠干红葡萄酒的品质分析

以云南省德钦县、河北省沙城镇和山东省烟台市3个产地的赤霞珠葡萄为原料酿造干红葡萄酒。分析了3个产地赤霞珠干红葡萄酒的滴定酸、p H值、酒精度、总酚、单宁、花青素、5种花色苷单体和11种单体酚。结果表明:3个产地赤霞珠干红葡萄酒的品质指标间存在显著性差异。就酒精度、总酚和单宁而言,烟台德钦沙城酒样;而聚合指数和色调也表现出相同的趋势。德钦产地葡萄酒中5种花色苷单体总量及各单体含量(矢车菊素葡萄糖苷除外)均显著高于其他2个产地。德钦和沙城两产地赤霞珠干红葡萄酒中总单体酚含量无显著性差异,但均显著高于烟台产地葡萄酒中的含量。     

避雨栽培对蛇龙珠果实及葡萄酒质量影响研究初报

研究避雨栽培对酿酒葡萄果实采收期、果实品质和葡萄酒质量的影响,为酿酒葡萄避雨栽培技术的实施提供理论依据.以蛇龙珠(Vitis vinifera L cv.Cabernet Gernischt)为材料,采用简单避雨方式和露地栽培(对照),在果实转色期后监测果实糖酸变化,并测定成熟果实还原糖、总酸、花色素、总酚和单宁等指标;采用小容器酿造工艺酿制蛇龙珠干红葡萄酒,测定葡萄酒的颜色、花色素、总酚和单宁等指标.结果表明:(1)避雨栽培推迟了蛇龙珠果实的成熟期;(2)避雨栽培对蛇龙珠果实花色素、葡萄果皮中单宁含量影响极显著,对其他指标没有显著影响;(3)避雨栽培对蛇龙珠干红葡萄酒花色素含量及颜色影响极显著,对总酚和单宁含量无显著影响.     

土壤质地对‘赤霞珠’葡萄酚类物质积累及葡萄酒色泽稳定性的影响

为探讨土壤质地对酿酒葡萄品质及葡萄酒储藏过程中色泽稳定性的影响,以‘赤霞珠’为试材,在蓬莱产区砂壤土和粘壤土葡萄园中进行采样,对葡萄果实中总酚、类黄酮、花色苷以及陈酿过程中颜色特征的变化进行分析。结果表明,砂壤土产‘赤霞珠’葡萄果实中总酚、类黄酮以及花色苷的含量显著高于粘壤土;砂壤土产葡萄酒花色苷含量显著高于粘壤土,而且陈酿过程中聚合指数更高,颜色氧化衰败速率相对较低,更有利于陈酿期间葡萄酒色泽稳定性的提高。总之,砂壤土土质疏松,具有良好的透气性和排水性,更有利于葡萄果实的生长发育以及酚类物质的积累,葡萄及葡萄酒品质相对更好,也更耐储藏。     

不同叶幕机械修剪方式下赤霞珠葡萄所酿酒的酚类物质研究

以赤霞珠葡萄为试材,研究机械修剪叶幕厚度对葡萄酒酚类物质的影响,为试验地葡萄管理提供理论基础。通过叶幕修剪机设置4种叶幕厚度（机械+人工、机械70 cm、85 cm、100 cm）,果实成熟后采收并采用传统工艺酿造干红葡萄酒,检测花色苷及非花色苷酚类物质组成及含量。结果表明,机械+人工及机械70 cm处理方式能够有效增加基本花色苷、乙酰化花色苷、香豆酰化花色苷及咖啡酰化花色苷含量,并丰富其组成;机械70 cm处理能促进黄酮醇及非类黄酮物质的积累,并增加其组成;而机械+人工处理降低了黄烷醇及羟基肉桂酸酚类物质含量。因此,在选择叶幕管理方式时,机械+人工及机械70 cm这两种处理具有现实的参考意义。     

海拔对黄土高原地区赤霞珠和品丽珠葡萄酒中酚类物质及抗氧化活性的影响

以源于黄土高原地区3种海拔条件下的赤霞珠和品丽珠葡萄酒为研究对象,通过对其理化指标、酚类物质含量、抗氧化活性及非花色苷单体酚物质含量进行测定,比较葡萄园海拔对葡萄酒中酚类物质含量及抗氧化活性的影响。研究结果表明:与2种坡地葡萄酒相比,谷地和平地葡萄酒中总酚、总类黄酮和总黄烷醇含量高;随海拔上升,赤霞珠酒中总花色苷含量增加,而品丽珠酒彼此间无显著差异;2种葡萄酒的抗氧化能力随海拔的上升呈下降趋势;海拔对2种葡萄酒中非花色苷单体酚物质的组成无显著影响,而对其含量有不同程度的影响。谷地和平地的葡萄酒中儿茶素和表儿茶素的含量高于2种坡地的30%以上;坡地葡萄酒的黄酮醇含量也高于平地和谷地条件。海拔对赤霞珠和品丽珠葡萄酒的品质有一定影响,对不同品质指标间的影响存在差异。在黄土高原地区,低海拔葡萄园的赤霞珠和品丽珠葡萄酒中酚类物质含量及抗氧化能力均优于高海拔坡地葡萄酒。     

陈酿前添加咖啡酸对干红葡萄酒颜色品质及多酚构成的影响

花色苷类化合物是红葡萄酒中重要的色素物质,其种类、状态和含量在一定程度上决定了葡萄酒的色泽特征和陈酿潜能。本研究以陈酿前添加橡木类辅色素咖啡酸的"赤霞珠"干红葡萄酒为研究对象,在24个月的陈酿过程中分批次取样并测定其色度色调、辅色化率、花色苷酚以及非花色苷酚的变化情况。结果表明,陈酿前添加咖啡酸,可有效延缓红葡萄酒颜色亮度(L*)的升高和红色色调(a*)的下降,其效果与添加浓度呈正相关;添加咖啡酸还可延缓陈酿阶段红葡萄酒中花色苷辅色化程度的降低,促进葡萄酒中聚合花色苷比率的升高,并有助于花色苷含量的保持和稳定,对非花色苷酚含量的下降也有延缓作用。本研究为新型葡萄酒酿造技术的开发,以及干红葡萄酒外观品质的提高,提供必要的理论基础和技术支持。     

外源脱落酸处理对葡萄果实及葡萄酒中抗氧化成分的影响

以天津蓟州区栽培的"美乐"和"赤霞珠"葡萄为试验品种,分别在其始熟期的初、中和末期3个阶段利用外源脱落酸(200 mg/L)处理果实,采用分光光度法测定葡萄和葡萄酒中酚类总含量和抗氧化活性,利用液质联用技术分析花色苷的含量和组成.研究结果表明:始熟期的外源脱落酸处理对成熟果实的质量、可溶性固形物、可滴定酸和pH值,以及葡萄籽的酚类含量和抗氧化活性没有显著影响,但对葡萄皮和葡萄酒的酚类物质含量和活性具有显著影响.在始熟期中期(30％ ～50％果实转色)以前,对果实喷施外源脱落酸可以显著提高葡萄皮和葡萄酒的酚类总含量、花色苷总含量和抗氧化活性.始熟期外源脱落酸处理使"美乐"和"赤霞珠"果实的酚类总含量分别提高了14％ ～39％和73％ ～172％,花色苷总含量和抗氧化活性分别提高了18％ ～143％和88％ ～178％;外源脱落酸处理使葡萄酒的3个指标(酚类总含量、花色苷总含量和抗氧化活性)分别提高了17％ ～69％、18％ ～36％和21％ ～46％,而这些影响可以有效改善葡萄酒的感官品质和营养价值.外源脱落酸处理时期的精准控制可以提高酿酒葡萄及葡萄酒中酚类物质含量及抗氧化作用,进而提高葡萄酒品质和营养价值.     

陕西合阳地区酿酒葡萄果实成熟特性研究

该实验研究了合阳地区5个红色和5个白色酿酒葡萄品种在成熟期的可溶性固形物、还原糖、总酸含量和成熟系数变化,分析了成熟葡萄浆果的物理品质、花色苷和单体酚的组成和含量。结果表明,转色期后12 d,各品种葡萄的成熟系数均＞20。成熟葡萄浆果还原糖含量为180～235 g/L,总酸含量＜6 g/L。综合来看,赤霞珠、品丽珠、黑比诺、马瑟兰、爱格丽、小芒森和贵人香适合在合阳地区种植。赤霞珠、品丽珠、黑比诺、马瑟兰和贵人香最适采收期在转色期后24 d左右,爱格丽和小芒森在转色期后44 d左右。马瑟兰的成熟浆果花色苷含量较高,达29.85 mg/g;赤霞珠、马瑟兰和爱格丽成熟浆果单体酚含量较高,分别为0.65 mg/g、0.43 mg/g和0.26 mg/g。研究结果将为陕西合阳地区酿酒葡萄种植与推广提供参考。     

Auxin treatment of pre‐veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation

Background and Aims: Pre‐veraison auxin treatments can delay grape berry ripening, but there is little information about their effects on berry development and wine composition. The aim of this study was to further investigate these effects and explore the practical implications of delaying ripening. Methods and Results: Treatment of pre‐veraison Vitis vinifera L. cv. Shiraz berries with 1‐naphthaleneacetic acid (NAA) significantly delayed ripening as measured by the accumulation of total soluble solids (TSS) and anthocyanins. The onset of the post‐veraison phase of berry size increase was delayed in NAA‐treated fruit, but these fruit were significantly larger than Control fruit at harvest. NAA‐treatments significantly increased the synchronicity of berry sugar accumulation. GC‐MS analysis of wine headspace volatiles showed significant, but largely small, differences in the concentration of 19 compounds. No significant difference in sensory properties was found between replicate small‐scale wine lots made from Control and NAA‐treated fruit. Conclusions: Auxin treatment delayed berry ripening, increased the synchronicity of sugar accumulation between berries, increased berry size and changed the levels of some volatile compounds, but did not affect wine sensory properties. Significance of the Study: We propose that NAA sprays might be used to delay grape berry ripening and increase the synchronicity of sugar accumulation, and therefore ripening, without deleterious effects on wine quality. This may be useful in controlling winery intake and fruit composition.     

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。     

HPLC-DAD-ESI-MS/MS Analysis and Antioxidant Activities of Nonanthocyanin Phenolics in Mulberry (Morus alba L.)

ABSTRACT:  Qualitative analysis of the nonanthocyanin phenolics from 2 mulberry cultivars, da-10 and hongguo, was performed by the HPLC-DAD-ESI-MS/MS method. Six nonanthocyanin phenolics compounds were identified (procatechuic acid, chlorogenic acid, 4-caffeolyquinic acid, taxifolin, rutin, quercetin) and 3 others (3,5-diCQA, taxifolin-hexoside, kamepferol-hexoside) were tentatively identified. Quantification of nonanthocyanin phenolic was performed by HPLC-DAD, which revealed that rutin (111.38 and 90.79 μg/g FW) was the major nonanthocyanin phenolics in the 2 mulberry cultivars. Phenolic acids in cultivar da-10 (54.68 μg/g FW) were far more than in cultivar hongguo (14.93 μg/g FW). CQA and its isomers (40.02 μg/g FW) were the major phenolic acid in cultivar da-10. The nonanthocyanin phenolics in the 2 cultivars of mulberry had higher antiradical activities in superoxide anion and DPPH radical and antioxidant activity in β-CLAMS assay than the Trolox. These results were relevant to not only the control of color stability and organoleptic characteristics of mulberry juice and wine but also the exploitation of the functional foods made from mulberry.     

“赤霞珠”葡萄转色后不同成熟度指标的变化

研究酿酒葡萄转色后不同成熟度指标的动态变化规律。以“赤霞珠”葡萄为试材,分别测定了技术成熟度和总酚成熟度指标,并进行了浆果感官评价。结果表明：转色后果实物理性状参数和糖含量迅速增加,转色后第4周达到最大值,成熟后期略有下降。果实中总花色苷含量逐渐增加,在转色后第6周达到最高,随后有所降低。浆果中可提取花色苷含量持续增加。细胞成熟指数、种子成熟指数和总酚指数总体上逐渐降低。果皮单宁含量变化较小,种子单宁含量在成熟前期显著降低（P＜0.05）,后期变化较小。不同分子大小聚合色素的含量逐渐增加,转色后第6周时达到最大值。浆果感官评价中各种成熟度的得分逐渐增加,果肉香气成熟度和果皮成熟度得分均在转色后第7周时最高,成熟后期变化较小。     

Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards

BACKGROUND: Berry shrivel (BS), a berry development disorder, appears soon after veraison. It occurs worldwide and affects the quality of grape berries and wine. However, it had not been reported in China until recently. This study aimed to investigate the changes in berry composition and antioxidant activity of Cabernet Sauvignon grapes from Xiangning Valley, Shanxi Province, China, during BS. RESULTS: Shrinkage contributed to an increase in the concentration of basic grape ingredients such as sugar and acid. An appropriate degree of shrinkage was apparently helpful in improving the phenolic content and increasing the antioxidant activity, but the berries that continued to shrivel showed a low antioxidant activity. Further, the results indicated distinct differences between the berries harvested from the southern side of the canopy and those harvested from the northern side, presumably due to variations in sunlight exposure. CONCLUSION: Moderate BS was beneficial since it increased berry quality and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards. Copyright © 2011 Society of Chemical Industry     

乙烯利处理‘赤霞珠’葡萄果实对其葡萄酒中酚类物质组分的影响

为探索外源乙烯利处理葡萄果实对葡萄酒酚类物质组分的影响,本研究以欧亚种酿酒葡萄‘赤霞珠’为试材,在转色期对葡萄果实喷施400 mg/L乙烯利（含1 mL/L Tween-80）（处理组）或1 mL/L Tween-80（对照组）,采收期采收并进行小容器发酵后,利用高效液相色谱离子阱-质谱联用对葡萄酒酚类物质进行定性和定量分析。结果表明,外源乙烯利处理可有效提高葡萄酒的饱和度（C值）及红黄色色调（a值和b值）,提高葡萄酒中以二甲花翠素-3-O-葡萄糖苷和二甲花翠素-3-O-(6-O-乙酰化)葡萄糖苷为主的大部分单体花色苷和总花色苷质量浓度,同时以表儿茶素和没食子酸为主的大部分单体非花色苷酚和非花色苷酚的总质量浓度也显著提高,而葡萄酒中的花青素-3-O-(6-O-乙酰化)葡萄糖苷、花青素-3-O-(6-O-反式香豆酰化)葡萄糖苷和水杨酸质量浓度不受乙烯利处理的影响。偏最小二乘法判别分析结果表明,对照组和处理组的葡萄酒中酚类物质组分差异较大,花色苷酚中的二甲花翠素-3-O-葡萄糖苷、二甲花翠素-3-O-(6-O-乙酰化)葡萄糖苷、甲基花翠素-3-O-(6-O-乙酰化)葡萄糖苷和羟基苯甲酸中的没食子酸是其主要的差异性酚类物质组分,且对乙烯利处理的葡萄酒贡献较大。乙烯利处理能够提高葡萄酒中3’5’/3’-羟基取代花色苷、甲基化/未甲基化花色苷、吡喃/非吡喃花色苷的比例,同时降低3’5’/3’-羟基取代黄烷醇和3’5’/3’-羟基取代黄酮醇的比例。综上,田间应用乙烯利处理葡萄果实有助于葡萄酒中酚类物质的积累,可应用于酿酒葡萄的栽培生产中。     

Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars

This research evaluated the winemaking potential of ‘Natchez’ and ‘Triple Crown’ blackberries grown in Oklahoma and examined the phenolic composition of blackberry wines made using modified Korean traditional winemaking techniques. The winemaking variables were fermentation temperature (21.6 vs 26.6°C), and fermentation type (yeast inoculation vs wild fermentation). High‐performance liquid chromatography was used to examine the phenolic compounds in blackberry juice and wine. The phenolic compounds consisted of anthocyanins (kuromanin, keracyanidin, delphinidin) and phenolic acids (gallic acid, catechin, caffeic acid, epicatechin, p‐coumaric acid). The ‘Natchez’ berries had higher concentrations of anthocyanins (kuromanin) while ‘Triple Crown’ berries had higher levels of phenolic acids (p‐coumaric acid). For many compounds, a higher fermentation temperature generally corresponded to higher concentrations of the phenolic compound in the wine after three months aging, but this was not universally observed. Accordingly, fermentation temperature may best be matched with individual cultivars via experimentation in order to maximise extraction and retention of phenolic compounds in the finished wines. Overall, the Korean traditional winemaking technique may be a good technique to add value to wines made from blackberries suited for production in a mid‐continental climate such as the central USA. © 2018 The Institute of Brewing & Distilling     

Effects of solar ultraviolet radiation and canopy manipulation on the biochemical composition of Sauvignon Blanc grapes

Background and Aims: New Zealand is exposed to relatively high solar ultraviolet (UV) radiation; such high irradiances of UV radiation having the potential to change the biochemical composition of plants. The aim of this study was to investigate the effects of UV radiation and the role of canopy leaves on berry biochemical composition in Vitis vinifera var. Sauvignon Blanc. Sauvignon Blanc is the major grape variety grown in New Zealand. Methods and Results: Leaves were removed from around the fruiting zones of vines and screens that altered UV radiation exposures were placed over the grape bunches. Samples taken throughout development were analysed for changes in total phenolic compounds (including flavonols), amino acids and methoxypyrazines. Total phenolic compounds increased substantially in response to UV‐B exposure and this was reflected in changes taking place within the skins of the berries. Flavonol levels were determined by UV‐B radiation exposure and accumulated to maximum concentrations at veraison, subsequently declining to harvest. UV radiation did not have a significant effect on the majority of amino acids or methoxypyrazine concentrations. The most noticeable change in amino acid and methoxypyrazine accumulation was caused by the presence of leaves over the fruiting zone, retaining these leaves maintained significantly higher concentrations in the berries at harvest. Conclusions: UV‐B radiation determines the composition of flavonols in the skins of grapes. Amino acid and methoxypyrazine concentrations are not predominantly determined by UV‐B, but retention of leaves over the fruiting zone promotes their accumulation in berries. Significance: Canopy manipulations are routinely used commercially in the vineyard to help control vigour and reduce disease pressure. The findings presented here are important for viticulturists to understand how management of the vine leaf canopy can determine the biochemical composition of the grapes and can therefore, ultimately affect wine quality.