羟基肉桂酸对赤霞珠干红葡萄酒色泽特性与酚类物质的颜色基质效应

doi:10.1016/j.jia.2025.10.013

Journal of Integrative Agriculture ›› 2026, Vol. 25 ›› Issue (1): 339-351.DOI: 10.1016/j.jia.2025.10.013

羟基肉桂酸对赤霞珠干红葡萄酒色泽特性与酚类物质的颜色基质效应

收稿日期:2025-01-10 修回日期:2025-10-27 接受日期:2025-09-23 出版日期:2026-01-20 发布日期:2025-12-09

Matrix effect of hydroxycinnamic acids on chromatic properties and phenolic profile of Cabernet Sauvignon dry red wine

Lulu Wu¹, Yu Zhang¹, Mario Prejanò², Tiziana Marino², Nino Russo², Guojie Jin^{1, 3}, Yongsheng Tao^{1, 3}, Yunkui Li^{1, 3#}

¹College of Enology, Northwest A&F University, Yangling 712100, China
²Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende 87036, Italy
³Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yongning 750104, China

Received:2025-01-10 Revised:2025-10-27 Accepted:2025-09-23 Online:2026-01-20 Published:2025-12-09
About author:#Correspondence Yunkui Li, Tel: +86-29-87092107, Fax: +86-29-87092991, E-mail: ykli@nwsuaf.edu.cn
Supported by:
This work was supported by the Key R&D Program of Shaanxi Province, China (2024NC-YBXM-146), the Xi’an Agricultural Technology Research and Development Project, China (24NYGG0048), the Key R&D Program of Xianyang, China (L2024-ZDYF-ZDYF-NY-0028) and the National Foreign Expert Project of China (G2023172002L).

摘要/Abstract

摘要：

本研究探讨了在赤霞珠干红葡萄酒发酵前后添加羟基肉桂酸（咖啡酸、芥子酸、对香豆酸和绿原酸）对酒液颜色、花色苷及其他多酚类物质的影响。通过模拟溶液实验与理论计算，深入探讨了二甲花翠素-3-O-葡萄糖苷与芥子酸的辅色效应。结果表明，羟基肉桂酸类物质显著增强葡萄酒色泽，其中芥子酸（发酵前添加）展现出最显著的颜色保护效果。同时，总酚类物质与总花花色苷含量分别提升36%和28%。热力学分析表明，芥子酸与二甲花翠素-3-O-葡萄糖苷的相互作用具有自发性和放热性。理论研究揭示氢键与色散力是结合的主要驱动力，其中芥子酸羧基发挥关键作用，花色苷主链也对相互作用产生影响。

Abstract:

The effect of adding hydroxycinnamic acids (caffeic acid, sinapic acid, p-coumaric acid and chlorogenic acid) in Cabernet Sauvignon dry red wine before and after fermentation was investigated, taking into account the color parameters, anthocyanin content, and overall polyphenol levels in the wine samples. The copigmentation effect of malvidin-3-O-glucoside and sinapic acid was further explored in model solution and through theoretical calculations. The results indicated that the addition of hydroxycinnamic acids significantly enhanced the wine’s color with sinapic acid (before the fermentation) showing the most pronounced color protection effect. Compared to control samples, the addition of hydroxycinnamic acids resulted in a 36% increase in total phenolic content and a 28% increase in total anthocyanin content. Thermodynamic analysis revealed that the interaction between sinapic acid and malvidin-3-O-glucoside was spontaneous and exothermic. Theoretical studies identified hydrogen bonding (HB) and dispersion forces as the main primary stabilizing forces, with the carboxyl group of sinapic acid playing a critical role while the anthocyanin backbone also influenced the interaction.

Key words: matrix effect , dry red wine , polyphenol , hydroxycinnamic acids , anthocyanins

. 羟基肉桂酸对赤霞珠干红葡萄酒色泽特性与酚类物质的颜色基质效应[J]. Journal of Integrative Agriculture, 2026, 25(1): 339-351.

Lulu Wu, Yu Zhang, Mario Prejanò, Tiziana Marino, Nino Russo, Guojie Jin, Yongsheng Tao, Yunkui Li. Matrix effect of hydroxycinnamic acids on chromatic properties and phenolic profile of Cabernet Sauvignon dry red wine[J]. Journal of Integrative Agriculture, 2026, 25(1): 339-351.

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羟基肉桂酸对赤霞珠干红葡萄酒色泽特性与酚类物质的颜色基质效应

Matrix effect of hydroxycinnamic acids on chromatic properties and phenolic profile of Cabernet Sauvignon dry red wine

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