新疆天山北麓赤霞珠干红葡萄酒酚类物质和香气物质分析研究

新疆天山北麓赤霞珠干红葡萄酒酚类物质和香气物质分析研究

POLYPHENOL &AROMATIC COMPONENTS ANALYSIS OF CABERNET SAUVIGNON WINE PRODUCTS IN XINJIANG TIANSHAN MOUNTAIN NORTH REGION

作者：张瑛莉　　导师：刘延琳

西北农林科技大学　　食品工程领域2011届工程硕士

摘　要

本文以2007年产新疆天山北麓天池酒园、玛河酒园和伊犁酒园的赤霞珠干红葡萄酒为试材，对各产区干红葡萄酒的理化成分、酚类物质、花色素苷、香气物质和感官特征等方面进行了系统研究，并与我国烟台产区和昌黎产区的同年份的赤霞珠干红葡萄酒进行比较，主要结果如下：

（1）新疆天山北麓、烟台和昌黎3个产区的赤霞珠干红葡萄酒的总酚含量基本上在一个数量级上，但不同产区的葡萄酒其含量是有差异的，这种差异最终可以影响酒的口感。

（2）儿茶素、没食子酸、水杨酸是赤霞珠干红葡萄酒中含量最高的酚酸。中性酚总量中的同一种酚在不同产地之间的差别比较明显，如伊犁酒园中的儿茶素含量最高，为104.58mg/L，玛河酒园中的含量则较低，儿茶素含量最低的为昌黎产区，仅为67.48mg/L。酸性酚总量含量中伊犁酒园的最高，为161.47mg/L，天池酒园中的含量较低，酸性酚总量含量最低的为昌黎产区，仅为130.78mg/L。赤霞珠干红葡萄酒中多酚的含量因产地的不同而有明显的差异，各单酚也同样存在着差异。

（3）各产地的赤霞珠都含有9种花色素苷，其中二甲花翠素3-O-葡萄糖苷和二甲花翠素3-O-(6-O-乙酰)葡萄糖苷是赤霞珠干红的主体花色素苷，其中二甲花翠素3-O-葡萄糖苷的相对含量在50%以上，为其特征峰，天池酒园赤霞珠的二甲花翠素3-O-(6-O-乙酰)葡萄糖苷含量例外，为0.13%，且乙酰化的花色素苷与对香豆酰的花色素苷之间的比率都大于3:5，各个地域的同种干红葡萄酒的指纹图谱有一定程度的差异。

（4）赤霞珠干红葡萄酒中的香气从组分上看，醇类物质含量最高，其次是酯类。研究还发现天山北麓3个葡萄酒园相对含量较高的香气成分种类相似，微量特征香气成分差异则较为显著。香气成分既表现出品种的一致性，也在种类组成和相对含量等方面表现出较大差异，如伊犁酒园的香气成分组成就比较复杂。由于地形及小气候环境的不同，同一葡萄品种挥发性物质的相对含量的检测结果差异很大。从挥发性物质种类和相对含量的差异可以看出，同一品种在不同地区所酿造的葡萄酒具有各自不同的香气特征。

（5）感官品评结果表明，伊犁酒园的赤霞珠干红酒香气醇厚浓郁、层次感较强，丰满圆润，回味悠长，天池酒园和玛河酒园的赤霞珠干红香气典型但协调性稍差，单宁结构都比较壮实、细腻。烟台产区和昌黎产区的赤霞珠葡萄酒相比新疆天山北麓而言，香气更显得细腻、优雅，口感上则表现得柔和、舒顺、圆润。

关键词　赤霞珠干红　酚类物质　花色素苷　香气物质　天山北麓

Abstract

Cabernet Sauvignon dry red wines were produced in 2007 vintage from different vineyards in the northern foot of Tianshan Mountain in Xinjiang,and the physical and chemical index,polyphenolics compounds,anthocyanin,aroma composition,sense and tasting of these wines were analyzed,comparing with the same vintage Cabernet Sauvignon dry red wines from Yantai region and Changli region．

The main results were as follows:

1.　The contents of penenolic compounds in 5 samples from different regions were at the same levels，but there still was certain difference among them and the distinction could effect the mouth feel of wines.

2.　The content of catechin，gallic acid and salicylic were the highest phenolic compounds in Cabernet Sauvignon wines. The differences for the concentrations of same free phenol in neuter-phenols from different regions were obvious. The concentrations of catechin with 104.58mg/L in red wine from Yili was the highest，the lower was Manasi and Changli had the lowest concentrations of catechin with 67.48mg/L. The concentrations of acidic-phenols with 161.47mg/L in red wine from Yili was the highest，the lower was Tianchi and the lowest concentrations of acidic-phenols with 130.78mg/L was Changli. The penenolic compounds in Cabernet Sauvignon wines from different regions were distinctive and so as each free phenol.

3.　The study showed: 9 anthocyanins had been detected in Cabernet Sauvignon wines,in which Malvidin 3-o-Glucoside and Malvidin 3-o-(6-o-Acelyl)-Glucoside were the main anthocyanins for red wines,and Malvidin 3-o-Glucoside was regarded as the typical anthocyanin occupied 50% of total anthocyanins (but except the content of Malvidin 3-o-(6-o-Acelyl)-Glucoside with 0.13% in red wines from Tianchi vineyard). The ratios of acelylated anthocyanins to p-coumaroylated one in wines from different areas were various but all above 3:5.

4.　Alcohols were the main components in Cabernet Sauvignon wines，followed by esters. The higher relative contents and patterns of aromatic compounds in 3 different vineyard in Xinjiang were similar but characteristic aroma trace components were very different,each grape variety characterizes its varietal uniqueness but very different on their aromas components and relative contents,such as the aroma compounds in red wine from Yili were complicated relatively. the aroma relative contents determined by Terrains and microclimate in same variety were very different，which led to a unique aroma and style for Cabernet Sauvignon wines from different regions

5.　Wine tasting evaluation showed Cabernet Sauvignon wine from Yili with the rich aroma,strong structure,full body and the long aftertaste. The aroma compounds were typical but uncoordinated patterns in wines from Tianchi and Manasi,while their tannin was strong,fine and had good structure. Compared with the dry red wine in Xinjiang,the wines from Yantai and Changli appeared fine aroma,with soft,smooth body and good balance.

Key words　Cabernet Sauvignon　Dry red wine　Polyphenol　Anthocyanin　Aromatic composition Tianshan Mountain north region