环糊精对赤霞珠干红葡萄酒颜色质量和稳定性的保护效果

doi:10.1016/j.jia.2023.10.034

摘要/Abstract

摘要：

环糊精的独特结构使得它可以与很多不稳定的分子形成包合物，被广泛用于改善水果和蔬菜制品的新鲜度和保质期。但既往研究较少报道环糊精作为外源添加物对葡萄酒贮藏质量和稳定性的影响。本研究通过在发酵后添加四种环糊精（α-CD、β-CD、2-HP-β-CD和2-HP-γ-C），从颜色特征、辅色效果和酚类物质含量和种类的演变等角度系统的评估了环糊精在葡萄酒贮藏期间对葡萄酒颜色稳定性的影响。进一步采用灰色关联关系和主成分分析挖掘影响颜色稳定性的关键因素。研究结果表明，发酵后添加环糊精的葡萄酒较对照组增色效果显著（ΔA增大了8.19%-25.40%），其中，β-CD和2-HP-β-CD的添加使得明度（L^*）减小，红绿色调（a^*）和饱和度（C_ab^*）增大。此外，花色苷的含量和形态的演变表明，针对短期陈酿β-CD是最优的辅色素，但对于长期陈酿而言，2-HP-β-CD和2-HP-γ-CD更有利于促进聚合花色苷的形成，进一步提高颜色稳定性。这项工作为将环糊精作为外源辅色素来提高红葡萄酒的颜色质量和稳定性提供了重要的参考。

Abstract:

The impact of cyclodextrins (CDs) on wine quality and stability remains largely unknown. This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics, copigmentation and phenolic profiles. The grey relational analysis (GRA) and principal component analysis (PCA) methods were employed to dissect the key effective determinants related to color quality. The addition of CDs induced a significant hyperchromic effect of 8.19–25.40%, a significant bathochromic effect and an enhancement of the color intensity. Furthermore, the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging, but for long-term aging, 2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability. This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.

Key words: cyclodextrins , color properties , copigmentation , Helan Mountain’s East Foothill , red wine aging

中图分类号:

. 环糊精对赤霞珠干红葡萄酒颜色质量和稳定性的保护效果[J]. Journal of Integrative Agriculture, 2024, 23(1): 310-323.

Caiyun Liu, Lulu Wu, Shuyue Fan, Yongsheng Tao, Yunkui Li.

The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine [J]. Journal of Integrative Agriculture, 2024, 23(1): 310-323.

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