中国农业科学
中國農業科學
중국농업과학
SCIENTIA AGRICULTURA SINICA
2015年
7期
1370-1382
,共13页
张娟%王晓宇%田呈瑞%赵旗峰%马小河%唐晓萍%马婷婷%马锦锦
張娟%王曉宇%田呈瑞%趙旂峰%馬小河%唐曉萍%馬婷婷%馬錦錦
장연%왕효우%전정서%조기봉%마소하%당효평%마정정%마금금
葡萄%品种特性%酚类物质%酿酒
葡萄%品種特性%酚類物質%釀酒
포도%품충특성%분류물질%양주
grape%varietal characteristic%phenolic compounds%brewing
【目的】酚类物质不仅影响葡萄酒的感官质量，还决定葡萄酒的许多生理活性功能。通过对采自黄土高原产区的20种酿酒红葡萄品种中酚类物质的含量、种类，葡萄果实不同部位中酚类物质的差异进行研究，为有效改良酿酒工艺及酿酒葡萄的育种工作提供理论依据。【方法】以山西省农业科学院果树研究所（太谷）国家葡萄种质资源圃的20种酿酒红葡萄为材料，取样测定果粒大小及果形指数,葡萄皮、籽、果肉各部位重量及所占百分比，测定可溶性固形物含量，指示剂滴定法测定可滴定酸含量，比色法测定总酚、总黄烷醇、花色苷含量，高效液相色谱法（HPLC）测定果肉中单体酚含量。【结果】20种测定的酿酒葡萄品种的果形指数均高于0.95，即果形都为椭圆形或圆锥形。不同葡萄品种之间，葡萄皮、籽和肉所占比例差异显著，其中具有良好酿酒品质且是中国酿酒葡萄第一主栽品种的‘赤霞珠’，果皮、果籽合计比重达31.3%；而‘蛇龙珠’的果皮、果籽合计比重最低，只有10.62%，其加工成葡萄酒后，酒中酚类物质较少，所制葡萄酒口感较柔顺。20个品种葡萄的可滴定酸含量在3.97—9.00 g·L-1，可溶性固形物在14.5—25.4 g·L-1。葡萄果实的不同部位，酚类物质差异十分显著。葡萄皮中总酚（TPC）含量为12—125 mg·100g-1FW(果实鲜重)，黄烷醇（TFA）含量为1—27 mg·100g-1FW；葡萄籽中 TPC 为17—456 mg·100g-1FW，TFA 为22—505 mg·100g-1FW。葡萄果肉中 TPC 为1.24—3.24 mg·100g-1FW。葡萄籽中总酚含量是葡萄皮中的3—4倍，籽中黄烷醇含量是皮的10倍以上。花色苷主要存在于果皮中，含量在1—34 mg·100g-1FW，其中也是‘赤霞珠’含量最高，‘宝石解百纳’、‘马瑟兰’和‘蛇龙珠’等次之。‘马瑟兰’、‘赤霞珠’等葡萄品种具有较高的酚类物质，‘蛇龙珠’、‘黑虎香’和‘神索’等品种酚类物质含量较低。不同葡萄各部位酚类物质含量差异明显，葡萄籽中酚类物质含量最高，其次为葡萄皮中，而果肉中酚类物质含量较低，果肉主要贡献酚酸类物质。利用 HPLC 法从葡萄果肉中鉴定出12种单体酚，其中包含表儿茶素、儿茶素和芦丁等4种黄酮类物质，没食子酸、绿原酸和咖啡酸等7种酚酸类物质和白藜芦醇。【结论】葡萄果实的性状是葡萄酒品质的决定因素之一，同时也是影响葡萄酒酚类物质的重要因素之一。果粒的大小、葡萄皮籽比例及果、皮、籽中酚类物质的含量和种类决定葡萄酒中酚类物质含量。通过酿酒工艺控制葡萄皮、籽和果肉中酚类物质进入葡萄酒的量可以改良酒的品质；根据葡萄酚类物质的特性，可有选择性的进行葡萄育种工作。
【目的】酚類物質不僅影響葡萄酒的感官質量，還決定葡萄酒的許多生理活性功能。通過對採自黃土高原產區的20種釀酒紅葡萄品種中酚類物質的含量、種類，葡萄果實不同部位中酚類物質的差異進行研究，為有效改良釀酒工藝及釀酒葡萄的育種工作提供理論依據。【方法】以山西省農業科學院果樹研究所（太穀）國傢葡萄種質資源圃的20種釀酒紅葡萄為材料，取樣測定果粒大小及果形指數,葡萄皮、籽、果肉各部位重量及所佔百分比，測定可溶性固形物含量，指示劑滴定法測定可滴定痠含量，比色法測定總酚、總黃烷醇、花色苷含量，高效液相色譜法（HPLC）測定果肉中單體酚含量。【結果】20種測定的釀酒葡萄品種的果形指數均高于0.95，即果形都為橢圓形或圓錐形。不同葡萄品種之間，葡萄皮、籽和肉所佔比例差異顯著，其中具有良好釀酒品質且是中國釀酒葡萄第一主栽品種的‘赤霞珠’，果皮、果籽閤計比重達31.3%；而‘蛇龍珠’的果皮、果籽閤計比重最低，隻有10.62%，其加工成葡萄酒後，酒中酚類物質較少，所製葡萄酒口感較柔順。20箇品種葡萄的可滴定痠含量在3.97—9.00 g·L-1，可溶性固形物在14.5—25.4 g·L-1。葡萄果實的不同部位，酚類物質差異十分顯著。葡萄皮中總酚（TPC）含量為12—125 mg·100g-1FW(果實鮮重)，黃烷醇（TFA）含量為1—27 mg·100g-1FW；葡萄籽中 TPC 為17—456 mg·100g-1FW，TFA 為22—505 mg·100g-1FW。葡萄果肉中 TPC 為1.24—3.24 mg·100g-1FW。葡萄籽中總酚含量是葡萄皮中的3—4倍，籽中黃烷醇含量是皮的10倍以上。花色苷主要存在于果皮中，含量在1—34 mg·100g-1FW，其中也是‘赤霞珠’含量最高，‘寶石解百納’、‘馬瑟蘭’和‘蛇龍珠’等次之。‘馬瑟蘭’、‘赤霞珠’等葡萄品種具有較高的酚類物質，‘蛇龍珠’、‘黑虎香’和‘神索’等品種酚類物質含量較低。不同葡萄各部位酚類物質含量差異明顯，葡萄籽中酚類物質含量最高，其次為葡萄皮中，而果肉中酚類物質含量較低，果肉主要貢獻酚痠類物質。利用 HPLC 法從葡萄果肉中鑒定齣12種單體酚，其中包含錶兒茶素、兒茶素和蘆丁等4種黃酮類物質，沒食子痠、綠原痠和咖啡痠等7種酚痠類物質和白藜蘆醇。【結論】葡萄果實的性狀是葡萄酒品質的決定因素之一，同時也是影響葡萄酒酚類物質的重要因素之一。果粒的大小、葡萄皮籽比例及果、皮、籽中酚類物質的含量和種類決定葡萄酒中酚類物質含量。通過釀酒工藝控製葡萄皮、籽和果肉中酚類物質進入葡萄酒的量可以改良酒的品質；根據葡萄酚類物質的特性，可有選擇性的進行葡萄育種工作。
【목적】분류물질불부영향포도주적감관질량，환결정포도주적허다생리활성공능。통과대채자황토고원산구적20충양주홍포도품충중분류물질적함량、충류，포도과실불동부위중분류물질적차이진행연구，위유효개량양주공예급양주포도적육충공작제공이론의거。【방법】이산서성농업과학원과수연구소（태곡）국가포도충질자원포적20충양주홍포도위재료，취양측정과립대소급과형지수,포도피、자、과육각부위중량급소점백분비，측정가용성고형물함량，지시제적정법측정가적정산함량，비색법측정총분、총황완순、화색감함량，고효액상색보법（HPLC）측정과육중단체분함량。【결과】20충측정적양주포도품충적과형지수균고우0.95，즉과형도위타원형혹원추형。불동포도품충지간，포도피、자화육소점비례차이현저，기중구유량호양주품질차시중국양주포도제일주재품충적‘적하주’，과피、과자합계비중체31.3%；이‘사룡주’적과피、과자합계비중최저，지유10.62%，기가공성포도주후，주중분류물질교소，소제포도주구감교유순。20개품충포도적가적정산함량재3.97—9.00 g·L-1，가용성고형물재14.5—25.4 g·L-1。포도과실적불동부위，분류물질차이십분현저。포도피중총분（TPC）함량위12—125 mg·100g-1FW(과실선중)，황완순（TFA）함량위1—27 mg·100g-1FW；포도자중 TPC 위17—456 mg·100g-1FW，TFA 위22—505 mg·100g-1FW。포도과육중 TPC 위1.24—3.24 mg·100g-1FW。포도자중총분함량시포도피중적3—4배，자중황완순함량시피적10배이상。화색감주요존재우과피중，함량재1—34 mg·100g-1FW，기중야시‘적하주’함량최고，‘보석해백납’、‘마슬란’화‘사룡주’등차지。‘마슬란’、‘적하주’등포도품충구유교고적분류물질，‘사룡주’、‘흑호향’화‘신색’등품충분류물질함량교저。불동포도각부위분류물질함량차이명현，포도자중분류물질함량최고，기차위포도피중，이과육중분류물질함량교저，과육주요공헌분산류물질。이용 HPLC 법종포도과육중감정출12충단체분，기중포함표인다소、인다소화호정등4충황동류물질，몰식자산、록원산화가배산등7충분산류물질화백려호순。【결론】포도과실적성상시포도주품질적결정인소지일，동시야시영향포도주분류물질적중요인소지일。과립적대소、포도피자비례급과、피、자중분류물질적함량화충류결정포도주중분류물질함량。통과양주공예공제포도피、자화과육중분류물질진입포도주적량가이개량주적품질；근거포도분류물질적특성，가유선택성적진행포도육충공작。
[Objective] Phenols are the most important substances of wine, which not only affect the sensory quality of wine, but also determine the function of the physiological activity of wine. The contents and types of phenolic compounds, as well as the differences of phenolic compounds in different parts of grape fruits in 20 red wine grape varieties, which were taken from areas of the Shanxi Loess Plateau, were studied in order to acquire more effective improvement in wine making process, and provide a theoretical basis for the breeding of wine grapes. [Method] Using 20 red grape varieties collected from Pomology Institute of Shanxi Academy of Agricultural Sciences, grape resources garden (Taigu) as materials, berry size and its shape index, mass and percentage of different parts, soluble solids content (TSS), titratable acid content, TPC, TFA, CGE and monomer phenol content were measured. [Result] The result indicated that the fruit shape index of 20 grape varieties were higher than 0.95, and the fruit shape was oval or conical. There was a significant difference between the proportion of grape peels, seeds and pulps. The ‘Cabernet Sauvignon’ with a higher quality was the first cultivar in China, its proportion of peels and seeds were the highest and reached 31.3%;whereas the proportion of peels and seeds of ‘Cabernet Gernischet’ was lower, only 10.62%, meanwhile the wine fermented by‘Cabernet Gernischet’ had a lower content of polyphenols and a supple texture. Titratable acid content of 20 varieties of grapes was 3.97-9.00 g·L-1 and the content of soluble solid was 14.5-25.4 g·L-1. Different grape varieties and different parts of the grape fruit (skin, seed and pulp) were significantly different in the polyphenols content. TPC (total phenolic content) of grape peel was 12-125 mg·100g-1FW (fruit fresh weight), TFA (total flavanol content) was 1-27 mg·100g-1FW; TPC of grape seed was 17-456 mg·100g-1 FW, TFA was 22-505 mg·100g-1FW, TPC of grape pulps was 1.24-3.24 mg·100g-1FW, that TPC in grape seed was 3-4 times of grape peel, TFA in the seed was 10 times more than the peel. Anthocyanin mainly existed in grape peels and the content of anthocyanin of grape peels was 1-34 mg·100g-1FW. Among the 20 varieties of grape, ‘Cabernet sauvignon’ exhibited the highest anthocyanin content, which was followed by ‘Ruby cabernet’, ‘Marselan’ and ‘Cabernet gernischet’. The grape cultivars such as ‘Marselan’ and ‘Cabernet sauvignon’ had higher phenolic compounds, meanwhile the grape cultivars such as ‘Cabernet gernischet’, ‘Heihuxiang’ and ‘Cinsaut cehco’ had lower phenols content. The content of phenolic compounds in different parts of various grapes was significantly different. The order was that grape seeds was the highest, followed by the grape skins, and the pulp was the lowest. The phenolic compounds content in pulp was much lower than that in skins and seeds, and pulp mainly contained phenolic acids. A total of 12 kinds of monomeric phenols in grape pulps were identified by HPLC, including 4 kinds of flavonoids, 7 kinds of phenolic acids and resveratrol. [Conclusion] Characters of grape affected not only the quality of wine, but also the phenolic compounds in wine. The final content of phenolic compounds in wine was determined by the size of fruit, the proportion between peels and seeds, the phenolic content and variety of grape peels, seeds and pulps. By controlling the polyphenols content of the grape skin, seed and pulp through wine making technology, the quality of red wine can be improved. Based on the characteristics of grape polyphenols, a selective grape breeding work should be carried out.
