CAJ | 학술논문

选取广西、湖南等地野生葡萄，与经典酿酒葡萄比较，研究抗氧化活性和活性物质，同时监测葡萄酒发酵过程中各指标的动态变化，并对不同品种葡萄酒的抗菌性进行研究.结果表明：赤霞珠的酚类含量和抗氧化活性高于野生葡萄和玫瑰香葡萄，但野生葡萄酒的抗菌性能显著优于赤霞珠和玫瑰香葡萄酒.葡萄酒在发酵过程中其抗氧化活性和酚类物质含量均随发酵过程的进行而升高；总抗氧化活性与总酚含量、氧自由基清除能力与原花青素含量成显著正相关，相关系数均大于0．989；总花色苷含量在发酵初期上升，后期下降，葡萄酒颜色变浅.
선취엄서、호남등지야생포도，여경전양주포도비교，연구항양화활성화활성물질，동시감측포도주발효과정중각지표적동태변화，병대불동품충포도주적항균성진행연구.결과표명：적하주적분류함량화항양화활성고우야생포도화매괴향포도，단야생포도주적항균성능현저우우적하주화매괴향포도주.포도주재발효과정중기항양화활성화분류물질함량균수발효과정적진행이승고；총항양화활성여총분함량、양자유기청제능력여원화청소함량성현저정상관，상관계수균대우0．989；총화색감함량재발효초기상승，후기하강，포도주안색변천.
Comparing with the classic wine grapes,the wild grapes from Guangxi and Hunan were selected to analyze their antioxidant activity and active substances.The dynamic change of each indicator in the fermentation process was monitored and the antibacterial property of different grape wines was studied.The results showed that the total phe-nol content and antioxidant activity of cabernet sauvignon were higher than the wild grapes and muscat grape.But the antibacterial activity of wild grape wines were superior to that of cabernet sauvignon and muscat grape wine.During the fermentation process of wines,their antioxidant activity and total phenol content increased.The total antioxidant activity and total phenol content had a significant positive correlation,as well as the oxygen radical scavenging capacity and procyanidins content.The correlation coefficients were greater than 0.989.The total anthocyanin content rose in the initial fermentation and fell in the late.The wine color became shallow with it.