葡萄及葡萄酒生理活性物质的研究概况(Ⅰ)生理活性物质概况

葡萄或葡萄酒中含有大量生理活性物质，其中主要为诸多酚类化合物。目前已明确葡萄或葡萄酒的生理活性效果大多与此类化合物相关。葡萄或葡萄酒中的酚类化合物主要有类黄酮类、原花色素类(即浓缩单宁类)、白藜芦醇类以及酚酸类。其中，主要类黄酮有黄酮醇以及黄烷酮醇类、儿茶素类(异黄酮醇，黄烷-3-醇)以及花色苷类。本概述了葡萄以及葡萄酒中的诸多酚类化合物的化学结构以及含量，这对于葡萄功能性食品的开发具有一定的参考价值。     

苹果品种和酿造工艺对苹果酒中酚类物质的影响研究

研究不同苹果品种及加工工艺与苹果酒中最终酚类物质的含量和种类的关系,了解不同苹果酒中酚类物质含量的差异.选用甘肃天水提供的两种不同工艺的6款苹果酒样,测定其中的总酚、酚酸及黄烷-3-醇的含量.苹果酒的总酚含量(以没食子酸计)较高,3种苹果酒中的主要酚类物质中,酚酸主要以原儿茶酸、绿原酸、p-香豆酸以及咖啡酸为主;黄烷-3-醇以儿茶素和表几茶素居多.结果表明,不同苹果品种之间酚类物质的含量及类别差异很大,相同品种的苹果酒中多酚的构成及含量会受到酿造工艺的影响.     

葡萄成熟度对‘赤霞珠’葡萄酒酚类物质及抗氧化能力的影响

以新疆天山北麓石河子产区的4种不同成熟度‘赤霞珠’葡萄果实所酿葡萄酒为样本,对葡萄酒中的酚类物质组成和抗氧化活性进行测定,分析样品的差异性及相关性,探究葡萄成熟度对葡萄酒酚类物质和抗氧化活性的影响。通过对酚类物质含量、DPPH自由基清除能力和铁离子还原能力的测定,结果表明,葡萄成熟度对葡萄酒酚类物质和抗氧化能力有较大影响。花色苷含量随着葡萄成熟度的上升呈现增高趋势,黄酮醇和黄烷-3-醇含量呈现下降趋势。抗氧化能力的不同主要是由酚类物质差异导致。黄酮醇和黄烷-3-醇类物质对DPPH自由基清除率影响较大;花色苷乙酰化物质会使低成熟度的葡萄酒呈现出与高成熟度葡萄酒相似的铁离子还原能力。     

葡萄原料对干红葡萄酒品质及白藜芦醇含量的影响

以宁夏贺兰山东麓、天津蓟县产区、山东蓬莱产区的赤霞珠和梅鹿辄葡萄酿制的干红葡萄酒为试验材料,研究了不同葡萄品种、不同产区、不同年份对干红葡萄酒中白黎芦醇含量的影响。结果表明:在宁夏贺兰山和天津蓟县2个产区,采用同种生产工艺,梅鹿辄干红葡萄酒的白藜芦醇含量高于赤霞珠干红葡萄酒。白黎芦醇总量受年份、产地气候因素的影响较大,对于赤霞珠干红葡萄酒,西部贺兰山产区白黎芦醇的含量明显高于东部蓟县和蓬莱产区。     

圆叶葡萄种子发育过程中多酚积累特性

以栽培于广西地区2 个圆叶葡萄品种‘Noble’和‘Carlos’为实验材料,以真葡萄品种‘赤霞珠’和‘雷司令’为对照,使用超高效液相色谱-串联三重四极杆飞行时间质谱,分析其种子发育过程中多酚组成和积累特性。结果表明：在4种葡萄发育过程的种子样品中共检测到106种多酚,包括48种鞣花酸及前体物、24种黄酮醇、20种羟基苯甲酸、9种黄烷-3-醇、3种芪类和2种羟基肉桂酸。鞣花酸及前体物（主要是前体物）和黄烷-3-醇（主要是没食子酰化体和单体）分别是圆叶葡萄和真葡萄种子中最主要的多酚类型,但其含量在不同年份和品种间具有较大差异。前体物含量在圆叶葡萄‘Noble’幼果期种子中较高,然后逐渐下降,完全转色后再次上升;‘Carlos’则在浆果转色前种子中含量较高,随后略有下降。黄烷-3-醇在真葡萄‘雷司令’种子中2013年随着浆果发育含量显著升高,转色时含量达到最高,随后有所下降,2014年不受发育期的影响;‘赤霞珠’则分别在2013年幼果期和2014年果实完熟时的种子中含量最高。     

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。     

葡萄皮中的酚类物质对葡萄酒中酚含量的影响

采用HPLC法测定了赤霞珠和蛇龙珠葡萄及不同产地的蛇龙珠葡萄酿造的葡萄原酒中的酚类物质的含量。结果表明,赤霞珠葡萄中儿茶素、芦丁、原儿茶酸、咖啡酸和阿魏酸的含量明显比蛇龙珠葡萄皮的含量高;不同产地的蛇龙珠葡萄中的酚含量不同;且不同的单酚浸出率不同;葡萄酒中酚含量主要取决于葡萄皮中酚类物质的含量及各种酚类物质的浸出率。     

苹果酒中酚酸、黄烷-3-醇的检测

以小国光(Ralls)和富士(Fuji)及其所酿制的新鲜苹果酒为试验材料,采用反相高效液相色谱法测定分析苹果原汁、发酵中酒样和苹果成品酒中11种酚酸、5种黄烷-3-醇的含量。结果表明:苹果和苹果酒中存在4种酚酸(原儿茶酸、绿原酸、咖啡酸、对-香豆酸)、2种黄烷-3-醇(儿茶素和表儿茶素);不同品种的苹果原汁和苹果成品酒中酚类物质的含量都存在显著差异。其中,小国光苹果和小国光苹果酒中的酚类物质总含量较高;对于每个品种,绿原酸都是最主要的酚酸类物质,含量最高的黄烷-3-醇类物质都是表儿茶素。随着发酵过程的进行,苹果酒中酚类物质的含量有不同程度的增加。其增加趋势为S型曲线,即先平缓再较快再平缓。     

不同酿酒葡萄果实类黄酮及香气物质差异分析

利用高效液相色谱-质谱联用和气相色谱-质谱联用技术,分析欧亚种葡萄‘赤霞珠’(无性系338和685)、‘宝石解百纳’和山葡萄品种‘双优’、‘双红’、‘双丰’,以及山欧杂种葡萄品种‘北冰红’果实中花色苷、黄酮醇、黄烷-3-醇和香气化合物含量和组成的差异。结果表明,山葡萄总花色苷含量远高于欧亚种葡萄,以花色素双糖苷为主,山葡萄未检测出酰化的花色苷;欧亚种葡萄只检测出花色素单葡萄糖苷;山欧杂种葡萄既含有花色素单葡萄糖苷,又含有花色素双糖苷,还含有2种酰化的花色素双糖苷。欧亚种葡萄槲皮素类黄酮醇含量最高,而山葡萄的杨梅酮类黄酮醇含量最高;欧亚种葡萄果皮黄烷-3-醇的平均聚合度高于种子,而山葡萄则相反;山葡萄的C_6/C_9类挥发性香气物质含量显著高于欧亚种葡萄。通过分析和总结供试品种(品系)果实类黄酮及香气物质含量和组成的差异,这些指标可以为区分欧亚种葡萄、山葡萄和山欧杂种葡萄品种提供参考。     

果穗日光暴露对葡萄酒酚类物质和感官品质的影响

以烟台产区蛇龙珠和赤霞珠葡萄为试验材料,于转色期对果穗区域进行摘叶处理,分析了摘叶对葡萄果实成熟度指标、葡萄酒酚类物质及感官品质的影响。摘叶处理后,葡萄果穗和单果质量无显著变化,葡萄果实总酸含量显著降低。摘叶处理显著提高蛇龙珠葡萄果实可溶性固形物含量,而对赤霞珠葡萄无显著影响;显著提高葡萄酒中总酚、丹宁、色素、黄酮和黄酮醇等的含量,提高单体酚-没食子酸、咖啡酸、芦丁和槲皮素等的含量,使葡萄酒香气更复杂、浓郁,结构感更强,更协调。烟台产区转色期摘叶处理可显著提高葡萄酒的品质。     

Comparing the effects of exogenous abscisic acid on the phenolic composition of Yan 73 and Cabernet Sauvignon (Vitis vinifera L.) wines

Phenolic compounds from red wines exert a strong influence on wine quality. Abscisic acid (ABA) is essential for the physiological and biochemical function of plants, but few investigators have thoroughly researched its effects on phenolic compounds in dyer grape varieties. The effects of exogenous ABA treatment on the phenolic composition and individual anthocyanin and non-anthocyanin phenolic contents of Yan 73 and Cabernet Sauvignon wines from the ABA-treated grapes, including anthocyanins, flavan-3-ols, flavonols, phenolic acids, and stilbenes were compared. The phenolic compounds in the Yan 73 wine were different from those in the Cabernet Sauvignon wine. The phenolic content (anthocyanins and non-anthocyanins) of the Yan 73 wine was significantly higher than that of the Cabernet Sauvignon wine. The concentrations of the individual phenolic compounds were enhanced by the ABA treatment for the two different wine varieties. The effects on the compositions varied, a similar trend was observed for the ratios of Cy-derivative and Dp-derivative pigments from the two wine varieties, and all non-acylated pigments were enhanced. The stilbene content was enhanced, the ratios of flavan-3-ol dimers and dimer-glucosides were reduced, and the effects on the composition of other compounds varied between the two grape varieties.     

High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine

The effect of high hydrostatic pressure (HHP) treatment on the region and variety non-colored phenolic characteristics of red wine was investigated in this study. After HHP treatment, many changes occurred in the non-colored phenolic compounds in red wines. Changes in total phenolic acids and the contents of eleven phenolic acids among different regions and varieties varied and showed an overall upward trend, while chlorogenic acid decreased in several wines. The total flavan-3-ols and five flavan-3-ols largely decreased among the different regions and different varieties, while EGC slightly increased. In addition, HHP treatment did not change the grape variety and grape geographic origin discrimination based on phenolic acids and flavan-3-ols, which suggests that HHP treatment had no effect on the region and variety of non-colored phenolic characteristics of red wine. These results could expedite the use of HHP processing in the wine industry.Industrial relevanceHHP is an important technology which could simulate the traditional aging process in wine industry and could shorten a lot of time and save great economic costs. However, no HHP-treated wine has been introduced in the market throughout the world so far. This is due, in large part, to the lack of correlation studies. In this study, we proved that HHP didn't change grape variety and grape geographic origin phenolic characteristics, hence it could be used in geographic indication wines and varietal wines. With these results, we hope HHP technology could be successfully used in wine industry as early as possible.     

Effect of grape processing on selected antioxidant phenolics in red wine

Wine, particularly red wine, is an important source of polyphenols and several studies have shown that moderate wine consumption is associated with a reduced risk of coronary heart disease. It has been hypothesized that these antioxidant compounds may be responsible for the potential beneficial effects of wine. The influence of different vinification techniques (fermentation on skin [A], mash heating [B], and the combination of both [C]) on the antioxidant capacity and the phenolic composition of red wines (Spätburgunder [Pinot Noir], Lemberger, and Cabernet Franc) were tested in the present study. The highest concentrations of anthocyanins, flavan-3-ols, flavonols, stilbenes, and antioxidant capacity were found in the red wines which were produced under the conditions of C, followed by B and A.     

天山北麓产区5个不同红色酿酒葡萄品种非花色苷酚类物质的积累特性

本试验为研究天山北麓产区5个不同红色酿酒葡萄品种非花色苷酚积累特性,选取五家渠产区5个红色酿酒葡萄品种,对其生长发育期黄酮醇和黄烷-3-醇含量及组成进行检测。其中黄酮醇包括:槲皮素、山奈酚和杨酶酮三大类。结果表明:‘赤霞珠’在花后12周时,槲皮素、山奈酚和杨酶酮三类物质都达到最大值0.122 mg/g、0.015 mg/g、0.065 mg/g;‘品丽珠’的槲皮素类物质在花后12周达到最大值0.500 mg/g,山奈酚和杨酶酮类物质在16周时达到最大值0.092 mg/g、0.068 mg/g;‘西拉’的山奈酚在14周时达到最大值0.043mg/g,而杨酶酮在16周时达到最大值0.042mg/g;‘小味尔多’的山奈酚和杨酶酮物质都在16周时达到最大值0.050mg/g、0.035 mg/g;‘马瑟兰’的山奈酚和杨酶酮分别在12和14周时达到最大值0.013 mg/g、0.077 mg/g。通过对5个品种的黄酮醇和黄烷-3-醇物质进行主成分分析,发现‘西拉’的黄烷-3-醇相对含量较高,‘小味尔多’山奈酚相对含量较高,‘赤霞珠’和‘马瑟兰’的槲皮素类物质相对含量较高。试验表明5个品种在该产区的积累特性各不相同,能直观反应各品种在该产区的表现,为日后天山北麓产区葡萄栽培和酿造提供更多帮助。     

Phytochemical profiles and antioxidant activities of Serbian table and wine grapes

Three table grapes and 4 wine grapes collected from a southern Serbian vineyard were evaluated and compared for their antioxidant properties and phenolic profile. Among the varieties tested, ‘Cabernet Sauvignon’ contained the highest total phenolic content with 173.6 mg/100 g of fresh weight. Also, the total flavonoid and antocyanin content of ‘Cabernet Sauvignon’ was significantly higher from the other. ‘Cabernet Sauvignon’ and ‘Merlot’ had the strongest DPPH· radicals scavenging activity (1,318.6 and 1,282.0 μmol Trolox equivalent/100 g, respectively). ‘Cabernet Sauvignon’, ‘Merlot’, ‘Prokupac’, ‘Vranac’, ‘Muscat Hamburg’, and ‘Ribier’ grape varieties were found to be rich in malvidin-3-O-glucoside, while ‘Cardinal’ grape variety was found to be rich in peonidin-3-O-glucoside. The following compounds were also identified and quantified using HPLC-DAD: 2 flavan-3-ols and 4 hydroxycinnamic acids in all grape samples. The results suggested that phytochemicals in the selected table and wine grapes have potent antioxidant activities in correlation with phenolic content.     

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

The evolution of the Folin–Ciocalteu index, colour intensity and the principal individual polyphenols throughout 12 months of aging in bottles of red wine from Cabernet Sauvignon grapes treated and untreated by pulsed electric fields (PEF) have been compared. PEF technology allowed bottling of wines with higher Folin–Ciocalteu index, colour intensity and individual polyphenols concentrations using a shorter maceration time. For both wines, aging did not affect the colour intensity, whereas the Folin–Ciocalteu index decreased. The evolution of the principal individual polyphenols during the 12 months of storage followed a similar pattern in both wines. At the end of aging, there were no significant differences observed in the content of monomeric anthocyanins between both wines, however, the content of flavan-3-ols, flavonols and hydroxycinnamic acids and derivatives was higher in PEF treated wine. These results indicate that PEF could be a suitable technology for obtaining wines with higher phenolic content or reducing the maceration time during vinification.     

不同产区赤霞珠干红葡萄酒非挥发风味物质的差异性分析

以宁夏贺兰山东麓、河北怀来、新疆焉耆产区的2016年份15款赤霞珠干红葡萄酒为研究对象,检测其理化指标,采用高效液相色谱法（HPLC）检测供试酒样中非挥发风味物质（糖类、醇类、酸类及酚类等）含量,并对结果进行主成分分析（PCA）及层次聚类分析（HCA）。结果表明,不同产区赤霞珠干红葡萄酒的总酚、总原花青素、黄烷醇、原花青素B1、表棓儿茶素、儿茶素、原花青素B2含量存在极显著差异（P＜0.01）,酒石酸、表儿茶素没食子酸酯存在显著差异（P＜0.05）。经主成分分析得出,供试酒样前2个主成分分别占方差贡献率的33.66%和27.07%;经层次聚类分析得出,新疆焉耆产区酒样与其他产区酒样可以明显归为两类,宁夏贺兰山东麓产区与河北怀来产区酒样也得到了很好的区分。结果表明,产区是影响其风味差异的重要因素。     

酿酒和鲜食葡萄酿造起泡葡萄酒品质差异研究

选用陕西地区的鲜食葡萄品种户太八号、夏黑和酿酒品种爱格丽、嘉年华、玫瑰香为原料,酿制小容器起泡葡萄酒,并对不同品种葡萄酿造的起泡葡萄酒进行酚类物质、香气物质及感官指标进行定量描述分析（QDA）比较。结果表明：不同品种葡萄果实及起泡葡萄酒总酚含量存在显著差异（P＜0.05）,鲜食葡萄品种的总酚含量高于酿酒葡萄品种,夏黑葡萄果实中的总酚含量最高,为（97.95±2.93） mg/g,5种起泡葡萄酒的基本指标均符合国家标准,其中酿酒品种中嘉年华及鲜食品种里户太八号起泡葡萄酒的酚类物质含量较高;5种起泡葡萄酒共检测出香气物质50种,其中玫瑰香起泡葡萄酒香气物质种类最多（33种）;QDA分析结果表明,爱格丽及夏黑起泡葡萄酒感官品质较佳,分别得分75.99分和81.80分。     

西拉葡萄果实成熟过程中果皮内非花色苷酚类物质的变化

利用高效液相色谱-质谱联用(HPLC-MS)技术研究西拉葡萄果实成熟过程中果皮内非花色苷酚类物质的变化.结果表明:在葡萄成熟过程中共检测到27种非花色苷酚类物质,其中黄酮醇类物质舍量最高,黄烷-3-醇类次之.各类非花色苷酚类的含量在转色开始逐渐上升,到转色后1～2周达到最大值,随后缓慢下降;采摘前2周,除了酚酸类物质含量趋于稳定、白藜芦醇含量下降之外,其它非花色苷酚类物质含量再次升高.