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。

Content variation of several polyphenol compounds during vinification of dry red wines made from Vitis davidii grapes

Using two dry red wines fermented by grapes (Vitis davidii) cultivars: Miputao and Tianputao from Hunan province as research object, the polyphenol compounds during the wine making was analyzed by HPLC-MS. The results showed that six classes of phenolic compounds were detected in the dry red wine samples, including 7 flavonol compunds, 5 flavan-3-ols compunds, 3 hydroxybenzoic acid compunds, 3 hydroxycinnamic acid compunds, 7 non-acylated anthocyanin compunds and 8 acylated anthocyanin compounds. During the whole fermentation, both Miputao wine and Tianputao wine showed a noticeable increase of phenolic compounds after the malo-lactic fermentation. The contents of flavonols and flavan-3-ols in Miputao were higher than those in Tianputao wine, while the Tianputao wine contained higher contents of the other four phenolic compounds.