利用多酚/蛋白互作模型研究多酚对葡萄酒涩感的影响

研究不同红葡萄酒中不同聚合度的酚类物质与蛋白质相互作用的差异性,找出影响涩感的关键成分,为葡萄酒酿造工艺的改良及葡萄品种的选育提供理论依据。以不同品种的红葡萄酒为材料,利用C18固相萃取柱将葡萄酒的酚类物质分离为单体酚、低聚物、高聚物三部分,测定其总酚、总黄烷醇含量,采用SDS-PAGE及荧光光谱法研究不同酚类物质与蛋白质的相互作用。测得红葡萄酒的总酚和总黄烷醇含量存在显著差异,红葡萄酒中不同组分的总酚和总黄烷醇含量表现为:单体酚低聚物高聚物。SDS-PAGE及荧光光谱实验的结果显示高聚物对蛋白质的影响较强,单体酚与低聚物则因酒而异。葡萄酒中不同聚合度的成分对涩感的影响不同。因此,在葡萄品种选择和葡萄酒酿造工艺改良的过程中可以根据目标而进行酚类物质的控制,特别是高聚物的调控。

Effects of Polyphenols on the Wine Astringency by Phenolic/Protein Interaction Model

The difference of the interaction between phenolic compounds and protein with diverse polymerization degrees in different red wines was investigated to find out the key components of astringency for improving the wine-making process and selecting grape varieties. Using the different varieties of red wines as material, the phenolic substances of wine were divided into three parts by C18 solid phase extraction column: monophenols, oligomers and polymers. The contents of total phenols and total flavanols were determined. The interactions of different phenolics and protein were investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and fluorescent spectrometry. There were significant differences in total phenols and total flavanols contents in red wines. The contents of total phenols and total flavanols of phenolic fragments with different degrees of polymerization in red wines were as follows: monophenols < oligomer < polymer. The results of SDS-PAGE and fluorescence spectrometry showed that the effect of high polymers on the protein was the strongest, and the effects of monophenols and oligomers in different wines on the protein presented variance. The composition with different degrees of polymerization in the wine had different effects on the wine astringency. In the process of selecting grape varieties and improving the wine-making process, the control of the phenolic substance could be considered, especially for the regulation of the polymer.