中国东亚种红葡萄酒的颜色特征及酚类组成研究

为探究东亚种红葡萄酒的颜色特征以及酚类物质轮廓,采用分光光度法、酶标仪和高效液相色谱-串联质谱（HPLC-MS/MS）技术分别对3款东亚种、3款欧亚种及2款杂交种（山葡萄×欧亚种）红葡萄酒的颜色和酚类物质组成进行分析,并对其花色苷衍生物进行鉴定。结果表明,与欧亚种红葡萄酒相比,东亚种红葡萄酒的辅色花色苷含量较高（55.63%～55.66%）,而聚合花色苷含量较低（19.63%～27.01%）,并且花色苷含量较为丰富（399.30～829.95 mg/L）,以花色素-3,5-O-双葡萄糖苷为主（＞97.50%）,酰化花色苷较低（＜21.78%）。花色苷衍生物检测结果表明,东亚种红葡萄酒中的花色苷与（表）儿茶素聚合产物和吡喃花色苷的含量极低（痕量水平）。东亚种红葡萄酒在非花色苷酚组成上的突出特点为单体和二聚体黄烷醇的含量极低,因此其对酒体颜色的潜在影响可能较小。     

Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content

The large quantity of grape pomace (seeds, skin, and peduncle) produced during the winemaking process can be a problem and the search for procedures which could permit their valorisation is considered an important issue. This study investigates the use of purified grape pomace as a fining agent for reducing the level of some wine phenolic compounds, especially tannins. For this, purified grape pomace was applied to three young red wines of different phenolic composition and the results were compared with the effect of some common commercial fining agents. The results demonstrated that grape pomace can be used to decrease the wine tannin content with similar results to those obtained with casein, while also reducing anthocyanin content although to a similar extent to when bentonite is used. The effect of purified Monastrell grapes pomace is similar in the three different studied wines although it affected the most to wines with high monomeric anthocyanin content.     

Astringency,bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO₂) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.     

山葡萄新品种"左优红"果实色素及干红酒理化指标检测分析

测试结果表明;"左优红"发酵原酒的白藜芦醇、矿质元素、维生素和人体必需的8种氨基酸含量均高于"赤霞珠",而氨基酸总含量低于"赤霞珠";果实色素和单宁的含量近似于赤霞珠.     

不同来源橡木片在干红葡萄酒中的应用比较

用干红葡萄酒对不同来源的四种橡木片进行了浸泡，并对浸泡后的葡萄酒的色度、总酚、单宁、固形物、感官品评结果进行了分析，结果表明：2^#和3^#橡木片中多酚物质在酒中的溶出率高于1^#和4^#；经过浸泡2^#橡木片的酒质最好，其次为浸泡过1^#和3^#橡木片的酒，浸泡过4^#橡木片的酒质最差。     

Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties

BACKGROUND: Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic compounds were studied by spectrophotometric and chromatographic methods. The antioxidant activity of red wines was estimated through their ability to scavenge 2,2′‐diphenyl‐1‐picrylhydrazyl free radical (DPPH^?). The red wines, gallic acid, (+)‐catechin and quercetin were screened in vitro for antimicrobial activity against Gram‐positive and Gram‐negative strains using microdilution and disc diffusion techniques. RESULTS: Excellent correlations between the contents of quercetin‐3‐glucoside (R² = 0.9463) and quercetin (R² = 0.9337) and DPPH^?‐scavenging ability of the red wines were found. Serbian red wines exhibited significant activity against Staphylococcus aureus, Listeria inocua, Micrococcus flavus, Sarcina lutea, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Shigella sonnei strains, which was in correlation with their phenolic composition and antioxidant activity. The compounds gallic acid, quercetin and (+)‐catechin showed high activity against B. subtilis, S. aureus, S. lutea and M. flavus Gram‐positive and S. enteritidis and P. aeruginosa Gram‐negative strains. CONCLUSION: The results show that quercetin‐3‐glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines. Copyright © 2012 Society of Chemical Industry     

浸渍酶对蛇龙珠葡萄酒酿造过程中类黄酮化合物变化的影响

研究了浸渍酶Lallzyme Ex-V对蛇龙珠葡萄酒酿造过程中(从酒精发酵到橡木桶贮藏12个月)类黄酮动态变化的影响。结果显示,经浸渍酶处理加快了儿茶素、表儿茶素、杨梅素、山奈酚和槲皮素等5种类黄酮化合物在葡萄酒酒精发酵期间的浸提速度,但不影响杨梅素和槲皮素在后续酿造过程中的含量,杨梅素在葡萄酒酒精发酵结束后含量逐步下降,槲皮素在橡木桶陈酿期间含量逐渐增加;酶处理对儿茶素和表儿茶素的影响一直持续到苹-乳发酵的第2周,酶处理酒中儿茶素和表儿茶素的含量高于对照;浸渍酶对山奈酚含量的影响一直持续到橡木桶陈酿3个月,处理酒中的含量高于对照。     

Development changes of anthocyanins in Vitis vinifera grapes grown in the Douro Valley and concentration in respective wines

Grapes of Touriga Nacional and Touriga Francesa red Vitis vinifera varieties have been sampled from two vineyard sites at different altitudes during three consecutive vintage years (1997, 1998 and 1999) in the Douro Valley. The total anthocyanidin monoglucosides (AMGs) detected by HPLC/DAD and the red colour of grape skin extracts were monitored during the last month of maturation. Microvinifications were performed with the grapes studied and the resulting Port wines were analysed. Malvidin 3‐glucoside and its acylated esters were the major AMGs irrespective of cultivar at harvest date. Vineyard altitude, together with other variables, was found to be an important factor contributing to the amount of anthocyanin compounds found in grapes of Touriga Nacional and Touriga Francesa. Overall, the climatic conditions observed at higher vineyard sites appeared to be advantageous, resulting in larger amounts of AMGs in grapes. The same outcome was obtained in the resulting wines, which showed higher levels of AMGs when made from grapes grown at higher altitude, especially for Touriga Francesa. © 2002 Society of Chemical Industry     

刺葡萄酒发酵过程中几类多酚成分的含量变化分析

该文以两种湖南刺葡萄品种（米葡萄和甜葡萄）为原料酿造的干红葡萄酒为研究对象,并利用高效液相色谱-质谱联用（HPLC-MS）技术分析在其酿造过程中酚类物质的含量变化。结果显示,在刺葡萄干红葡萄酒样品中共检测到六大类酚类物质共33种,其中包括7种黄酮醇类物质、5种黄烷-3-醇类物质、3种羟基苯甲酸类物质、3种羟基肉桂酸类物质、7种非酰化花色苷类物质、8种酰化花色苷类物质。在整个酿造过程中,两种刺葡萄酚类物质的变化基本一致,苹乳发酵结束后酚类物质均明显上升。其中米葡萄酒的黄酮醇、黄烷醇含量高于甜葡萄酒,而甜葡萄酒的其他四种酚类物质含量比米葡萄酒高。     

Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)

BACKGROUND: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and health properties. The aim of the present work was to study and describe the non‐flavonoid and flavonoid composition of wines from the principal red grape varieties cultivated in Mendoza (Argentina). RESULTS: Sixty phenolic compounds, including phenolic acids/derivatives, stilbenes, anthocyanins, flavanols, flavonols and dihydroflavonols, were identified and quantified using high‐performance liquid chromatography with diode array detection coupled with electrospray ionisation mass spectrometry (HPLC‐DAD/ESI‐MS). Marked quantitative differences could be seen in the phenolic profile among varieties, especially in stilbenes, acylated anthocyanins and other flavonoids. CONCLUSION: The polyphenolic content of Malbec wines was higher compared with the other red varieties. Dihydroflavonols represent a significant finding from the chemotaxonomic point of view, especially for Malbec variety. This is the first report on the individual phenolic composition of red wines from Mendoza (Argentina) and suggests that anthocyanins, flavanols and phenolic acids exert a great influence on cultivar‐based differentiation. Copyright © 2011 Society of Chemical Industry     

Quantitative determination of the odorants of young red wines from different grape varieties

Fifty‐two young monovarietal red wines made with Grenache (17 samples), Tempranillo (11 samples), Cabernet Sauvignon (12 samples) and Merlot (12 samples) grapes have been analysed by HRGC–MS to obtain quantitative data on 47 odorants previously identified as potential aroma contributors by olfactometric techniques. Thirty‐three odorants were present in the wines at concentrations higher than their corresponding odour thresholds. These include ethyl octanoate, β‐damascenone, ethyl hexanoate, isovaleric acid and isoamyl acetate as the most important, which together with isoamyl and β‐phenylethyl alcohols, fatty acids, 2,3‐butanedione and ethyl butyrate are always found at concentrations higher than their odour thresholds. In some cases the ethyl esters of isobutyric and isovaleric acids, β‐ionone, methionol, isobutyric acid, ethyl cinnamate, ethyl dihydrocinnamate, γ‐nonalactone, eugenol, c‐3‐hexanol, geraniol, guaiacol, 3‐isobutyl‐2‐methoxypyrazine, 4‐ethylguaiacol, acetoin and t‐whiskylactone were at a concentration high enough to be odour‐active. There were 30 compounds that were found to differ significantly between varieties. These include 3‐isobutyl‐2‐methoxypyrazine, isoamyl acetate, isovaleric acid, ethyl isobutyrate, ethyl isovalerate, fusel alcohols, c‐3‐hexenol, methionol, eugenol, guaiacol and γ‐nonalactone. © 2000 Society of Chemical Industry     

宁夏青铜峡小产区不同品种干红葡萄酒的香气成分分析

采用顶空固相微萃取与气相色谱-质谱联用的方法对宁夏青铜峡小产区单品种橡木桶陈酿干红葡萄酒挥发性香气成分进行分析。结果表明：美乐、赤霞珠、西拉样品分别定性检测出68、55、67种香气化合物,其含量范围依次为0.03～126.37 mg/L、0.02～123.86 mg/L、0.05～154.91 mg/L,共有组分41种,占已定性总组分数的46.6%,含量普遍具有差异性;三者在主要香气成分组成上具有一致性,主要为酯类和醇类物质;已知气味活性值（OAV）＞1的物质中,依次有19、18、19种香气成分有感官贡献,且共有香气成分为12种。主成分分析显示要利用少数几个成分来区别不同品种酒的香味特征十分困难。聚类分析表明3个酒样之间的香气物质有较大差异。     

Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines

The Brachetto variety is the most important aromatic red grape used for the production of sweet sparkling wines in Italy. The phenolic composition and chromatic characteristics were studied in base and red sweet sparkling wines made from this variety. The present work represents the first study on sparkling wines manufactured with Brachetto grapes. The amount of pigments extracted in the base wine was low as a consequence of the necessity for short maceration time (48 h) and low alcohol content (< 3.5% v/v). The second fermentation (prise de mousse) caused a pigment content decrease, accompanied by both a color intensity decrease and a tonality increase. In terms of phenolic compounds and chromatic characteristics, lightly sparkling wines (final bottle pressure < 1.7 bar) agreed with fully sparkling wines (final bottle pressure > 3.0 bar) at the end of the second fermentation and, therefore, the chromatic quality was independent on the winemaking methodology used, excepting for lightness and color intensity.Response surface methodology was applied to predict the effect of two independent variables, namely time and temperature of storing, on the phenolic composition and chromatic properties in both lightly and fully sparkling wines. So, it is possible to evaluate the development of two types of sweet sparkling wines during their ageing in bottle and their commercial shelf-life. A central composite design (CCD) and response surface methodology (RSM) were used for this purpose. Quantitative changes were observed in the color parameters. Although the time variable strongly influenced them, the two sparkling wines were stable enough only at low temperatures after 12 months of ageing. During the wine ageing in bottle, an increase in the formation of polymeric red pigments can be suggested taking into account the losses observed in monomeric anthocyanins. The results obtained showed that the color of fully sparkling wines was more stable than that of lightly ones and, therefore, the shelf-life of the former ones could be longer.     

Influence of training system on chromatic characteristics and phenolic composition in red wines

Chromatic characteristics and phenolic composition of red wines elaborated from Sousón and Brancellao grapes (Vitis vinifera L.), whose vines were trained in cordon and Guyot systems, were determined. This comparison was possible because there were no significant differences between yields for each one. Hue was the only significantly different chromatic parameter for both training systems and cultivars. In Sousón cultivar, saturation, colour intensity and red percentage were greater for Guyot system. Sousón cultivar trained in Guyot system and Brancellao cultivar trained in cordon system were characterized by higher total anthocyanin concentration. However, greater ionization index and flavanols reagent with dimethyl aminocinemaldehyde were associated with Guyot and cordon systems, respectively, independently on cultivar. Furthermore, gentisic acid, as well as malvidin-3-glucoside, petunidin-3-acetylglucoside and malvidin-3-caffeoylglucoside in less extension, permitted to differentiate training systems in both Sousón and Brancellao cultivars. Principal component analysis was also performed for a better understanding of the differences found.     

Time course of the colour of young red wines from Vitis vinifera L. during ageing in bottle

The colour characteristics of red wines from Vitis vinifera L. cv Tempranillo, Graciano and Cabernet Sauvignon (vintage 2000) from Navarra (Spain), was studied during 26 months of ageing in bottle through the evaluation of the wine visible spectrum and of several colorimetric indices (colour intensity, %red, %yellow, %blue, %dA and tint) and CIELAB variables (L*, C*, h, a* and b*). During ageing in bottle, the spectrum of Tempranillo wine (pH 4.3) mainly changed in the absorbance range between 420 and 500 nm, whereas Graciano (pH 3.5) and Cabernet Sauvignon (pH 3.6) wines registered a decrease in absorbance in the interval between 500 and 560 nm. The time course of the different wine colour parameters was found to fit either a second‐order polynomium or a linear model, depending on the grape variety employed. CIELAB variables could be described in terms of their colorimetric index counterparts, showing b* and h relative greater errors. Although the wine total chromatic changes in CIELAB units registered after 26 months of ageing in bottle indicated changes perceivable by the human eye (ΔE* ≥ 2.7) for the three varieties studied, Graciano and Cabernet Sauvignon wines showed a more balanced colour evolution than Tempranillo wine.     

Prediction of red wine colour and phenolic parameters from the analysis of its grape extract

Herein, the phenolic composition and colour attributes of red grapes extracts (obtained with a fast methodology) were correlated with those of their corresponding wines to predict the final quality properties of wines. The phenolic parameters were evaluated as total phenolic compounds (TPC), total anthocyanins (TA) and total condensed tannins (TCT), whereas the chromatic parameters were evaluated as colour intensity (CI), tonality (To), and the percentages of yellow, red and blue tones. All of them were determined by usual UV–Vis spectrophotometric methods. To get robust models, grapes of five red varieties were collected at three different ripening stages throughout the 2009 vintage. Good correlations between the results from grapes and wines were obtained, showing high regression coefficients and low prediction errors for TPC (R² = 0.929, RMSE = 5.99%), TA (R² = 0.953, RMSE = 7.23%) and CI (R² = 0.954, RMSE = 7.58), concluding that these wine phenolic properties can be predicted reliably from the extracts obtained with an optimised fast extraction method from grapes on the ripening controls along the maturity process.     

Identification of impact odorants of young red wines made with Merlot,Cabernet Sauvignon and Grenache grape varieties: a comparative study

An Aroma Extract Dilution Analysis (AEDA) has been carried out on three monovarietal young red wines plus a mixture of wines aged one year. The aromograms contain 85 odour-active regions classified in four categories of intensity. The 11 most powerful odorants, 14 out of the 17 second-most powerful, and 34 of the rest could be identified using a HPLC prefractionation method and standard HRGC-MS-olfactometric techniques. The most active odorants of the monovarietal wines were isoamyl and β-phenylethyl alcohols, the ethyl esters of butyric, isobutyric, 2-methyl butyric and hexanoic acids, γ-nonalactone and eugenol. Some others worth mentioning are ethyl isovalerate, isoamyl acetate, hexanol, c-3-hexenol, linalool, geraniol, guaiacol, ethyl cinnamate, ethyl dihydrocinnamate, β-damascenone, δ-decalactone and wine lactone. Compounds with less aromatic intensity but also present in some of the wines were sotolon, isopropyl- and isobutylmethoxypyrazines and 4-mercapto-4-methylpentan-2-one. Data show that there are no impact compounds characteristic of only one variety, and that differences between varieties are quantitative rather than qualitative. © 1999 Society of Chemical Industry     

Influence of grape variety and their phenolic composition on vasorelaxing activity of young red wines

Red wine has been reported to exert beneficial effects in preventing cardiovascular diseases probably due to their polyphenols constituents. The vasorelaxant capacity and phenolic composition of four monovarietal young red wines Merlot, Tempranillo, Garnacha and Cabernet-Sauvignon obtained from grapes from 2004 vintage, cultivated under the same climatic and agricultural conditions, wine-making technology and storage conditions, were determined using vascular reactivity assay in rat aortic and high-performance liquid chromatography, respectively. Primary cultures of vascular smooth muscle cells from Wistar rats were also used to evaluate their survival prevention activity as well. Every studied wine present vasorelaxation effect, but the higher value corresponds to the analyzed Merlot wine, especially rich in phenolic compounds, mainly catechins and oligomeric proanthocyanidins and anthocyanin glycosides. This study further demonstrated previous investigations about the phenolic composition of wines relation with their vasorelaxation activity.