摘要
为了挖掘适于黄河故道产区种植的刺葡萄酒用种质,该试验于2020年对郑州果树所7种刺葡萄果实品质指标(理化成分、酚类物质含量、抗氧化活性和颜色指标)进行检测和主成分分析,2021年对筛选品种刺葡萄酒和参照果酒(巨峰和马瑟兰葡萄酒、石榴酒)质量指标(基础指标、活性物质含量和抗氧化能力)进行检测分析并探究刺葡萄酒发酵过程中活性物质含量变化规律。结果表明,湘珍珠红叶刺葡萄果实体积小、偏红色色调且饱和度更高,皮果比、可溶性固形物和酚类物质含量以及抗氧化活性均处于最高水平;湘珍珠红叶刺葡萄酒酒精度、活性物质含量和抗氧化能力均高于本土鲜食水果酿制的巨峰葡萄酒和石榴酒,其总酚、总黄烷醇和总花色苷含量以及DPPH清除力显著高于欧亚种马瑟兰葡萄酒;发酵结束时,刺葡萄酒花色苷和黄烷醇含量仍处上升趋势,后续可对浸渍条件持续优化。综上所述,湘珍珠红叶刺葡萄作为酒用品种适于在黄河故道产区推广种植。
In order to explore Vitis davidii germplasm for making wine in The Old Course of The Yellow River,the grape berry quality indexes(physicochemical components,contents of phenolic compounds,antioxidant activity and chromatic characteristic)of 7 spine grape varieties from Zhengzhou Fruit tree Institute were detected and principal component analysis was conducted in 2020.In 2021,the quality indexes(basic indexes,contents of active substances and antioxidant capacity)of the spine wine resulted from selected variety and the control wine(Kyoho wine and Marselan wine,pomegranate wine)were tested and the changes of active substances contents were investigated during fermentation.The results showed that the Hunan Pearl Red Leaf Spine Grape berry was small in size,reddish in color and high in saturation,the ratio of skin to fruit and contents of soluble solids,phenolic compounds as well as the antioxidant activity were at the highest level.The alcohol contents,active compounds contents and antioxidant capacity of Hunan Pearl Red Leaf Spine Grape wine were higher than those of local Kyoho wine and pomegranate wine,and the contents of total phenols,total flavanols,total anthocyanins and DPPH of Hunan Pearl Red Leaf Spine Grape wine were significantly higher than those of Eurasian Marselan wine.The contents of anthocyanins and flavanols in the spine wine still increased at the end of fermentation process,and then the maceration conditions could be continuously optimized.To sum up,as a wine variety,Hunan Pearl Red Leaf Spine Grape is suitable for spreading in The Old Course of The Yellow River.
作者
陈黄曌
常永瑶
赵佳慧
程安琪
孙硕硕
李阳
王姝
李洋洋
潘春梅
CHEN Huangzhao;CHANG Yongyao;ZHAO Jiahui;CHENG Anqi;SUN Shuoshuo;LI Yang;WANG Shu;LI Yangyang;PAN Chunmei(College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第11期69-75,共7页
Food and Fermentation Industries
基金
河南牧业经济学院博士科研启动基金项目(M4050010)。
关键词
刺葡萄
酚类物质
抗氧化活性
颜色指标
发酵过程
Vitis davidii
phenolic compounds
antioxidant activity
color index
fermentation process
