贺兰山东麓5种红葡萄酒酚类物质特征分析

Characteristics of phenolic substances in 5 varieties of red wines from the eastern foot of Helan Mountain

中文关键词:  红葡萄酒  品种  多酚  花色苷  鉴别

英文关键词:red wine  variety  polyphenol  anthocyanin  identify

中文摘要:

      目的 对比分析贺兰山东麓同一酒庄不同品种单品葡萄酒中酚酸、黄烷醇、黄酮醇、花色苷含量差异, 明确不同品种葡萄酒特征酚类物质, 并探究酚类物质在葡萄酒品种鉴别中的可行性。方法 采集贺兰山东麓青铜峡产区一酒庄紫大夫、美乐、马尔贝克、赤霞珠、马瑟兰酿酒葡萄样品, 采用同一酿造工艺酿制成葡萄酒, 检测分析5个品种葡萄酒中多酚类物质组分特性及差异, 构建基于多酚和有机酸的葡萄酒品种鉴别模型。结果 不同品种葡萄酒间酚酸、黄酮醇、黄烷醇、花色苷组分含量均存在显著差异(P<0.05), 酚酸、黄烷醇、黄酮醇均在美乐葡萄酒中达到最高, 花色苷在紫大夫葡萄酒中达到最高; 建立了基于正交偏最小二乘法(orthogonal partial least squares discriminant analysis, OPLS-DA)判别分析方法的葡萄酒品种鉴别模型, 其整体正确判别率为100%。结论 基于葡萄酒中多酚可实现同一产地不同品种葡萄酒的准确鉴别。

英文摘要:

      Objective To compare the content of phenolic acids, flavanols, flavonols and anthocyanins in different varieties of single wines from the same winery at the eastern foot of Helan Mountain, identify the characteristic phenolic substances of different varieties of wines, and explore the feasibility of phenolic substances in the identification of wine varieties. Methods Samples of 5 grape varieties—Zilong, Merlot, Malbec, Cabernet Sauvignon, and Marselan—were collected from a vineyard in the Qingtongxia region of the Helan Mountain East Foothills. The grapes were vinified using identical winemaking processes. The polyphenolic composition and its variations among the five varietal wines were analyzed, and a wine variety discrimination model was constructed based on polyphenolic compounds and organic acids. Results Significant differences (P<0.05) were observed in the contents of phenolic acids, flavonols, flavanols, and anthocyanins among the different varietal wines. Phenolic acids, flavanols, and flavonols were most abundant in Merlot wine, while anthocyanins were highest in Zilong wine. A wine variety discrimination model based on orthogonal partial least squares discriminant analysis (OPLS-DA) was established, achieving an overall correct classification rate of 100%. Conclusion The accurate discrimination of different grape variety from the same region can be achieved based on the polyphenolic compounds of the wines.