酿酒葡萄成熟过程中黄烷--醇类化合物含量变化的研究

酿酒葡萄成熟过程中黄烷-3-醇类化合物含量变化的研究

STUDY ON THE CHANGES OF FLAVEN-3-OLS DURING BREWING GRAPE　RIPENING PROCESS

作者：牟京霞　　导师：赵新节

山东轻工业学院　　生物化工2011届硕士

摘　要

葡萄酒在近几年发展非常迅速，对其质量要求也逐步提高，而作为全汁发酵的饮料酒，其质量主要取决于酿酒原料——葡萄，最关键是葡萄的成熟度。因而如何准确判断葡萄是否成熟对葡萄酒的质量有着重要意义。本研究以赤霞珠为材料，研究了同一产地五年树龄赤霞珠品种在成熟过程中总酚、单宁以及黄烷-3-醇类化合物的含量变化规律；同时采取部分十年树龄赤霞珠与五年树龄赤霞珠进行对比分析，研究不同树龄之间酚类物质的变化规律，以探讨葡萄成熟度与酚类物质之间的关系。

首先采用国标法对酿酒葡萄的基本指标进行测定，得到葡萄成熟过程中糖度呈现双“S”曲线；酸度呈现先积累，后下降的趋势；酚类化合物和单宁类化合物均呈现一定的积累后下降的趋势。

在测定基本指标的基础上，研究了五年树龄赤霞珠不同组织中黄烷-3-醇类化合物的含量变化。对酿酒葡萄的果皮、种子、果肉、果梗及果实五个部分分别进行研究，结果发现，种子中无论单体酚分别含量还是总含量均最高，果梗次之，果皮、果实、果肉依次降低。

另外，本研究还对同时期的十年树龄赤霞珠和五年树龄赤霞珠进行对比分析，结果显示，在采收时期，十年树龄赤霞珠中的黄烷-3-醇类物质含量总体偏高，而果梗中的此类物质含量却略低于五年树龄赤霞珠；另外十年树龄赤霞珠各个组织中的物质含量规律与五年赤霞珠相同。

本实验对黄烷-3-醇类化合物中的主要八种成分进行定量分析发现，在酿酒葡萄成熟过程中，各种成分均在不同的成熟时期进行积累后开始降低；另外在对各种化合物含量进行分析发现，各个组织中，棓儿茶素含量最高，表棓儿茶素及儿茶素含量相当，表儿茶素次之，其余化合物在成熟过程中含量相对较低。

关键词　酿酒葡萄　成熟过程　酚类化合物　单宁　黄烷-3-醇

Abstract

The demand of wine quality was increasing rapidly with the quick development of wine industry in recent years. As a kind of wine by full-juice fermentation,the quality of wine might be determined by the material—grape,and the maturity of grape was very crucial. It could be important to estimate the maturation of the grape exactly for the wine quality. The changes of the several parameters in the　fruits,including polyphenols,tannins and flaven-3-ols,were determined in the ripping process of Cabernet Sauvignon (C. Sauvignon) (Vitis vinifera L. cv) possessing five years ages of trees;And the comparison of the results collected from five years old tress and ten　years old trees were　conducted to found the relationship of maturity and phenolic compounds.

The basic data,such as were examined by the methods described in the GB standards,and it was found that the sugar contents showed double “S” curve;Acidity was rising at first and then reducing;and the contents of phenolic compounds had the same trend consistent with acidity changes.

The changes of the flaven-3-ols in the different tissues of the C. Sauvignon possessing five years ages were also studied,and the results showed that no matter whether monomers or total phenolic compounds,the contents in the　seeds were maximum,then stems and peels,fruits and mush.

At the same time,the parameters of fruits possessing the same maturation phases of C. Sauvignon on different ages of tree had also been compared,the results showed that in the harvesting time,the higher content existed in the fruits of ten years old C. Sauvignon,but the rules was contrast in the stems,and the similar parts had the similar pattern.

Based on the analysis results of the main eight kinds in the flaven-3-ols,the compounds all showed the same trend of rising and then　reducing;and the results also showed that the maximum content in the main flaven-3-ols was the gallocatechin,the equivalent content were epigallocatechin and catechin,epicatechin was in the second place,but higher than the other compounds during the maturation processes.

Key words　Brewing grape　Ripening process　Phenolic compounds　Tannins Flaven-3-ols