食品科学2018，Vol.39Issue(3)：62-68,7.DOI:10.7506/spkx1002-6630-201803010
橡木提取液对霞多丽和赤霞珠葡萄果实品质的影响
Effect of Oak Extracts on the Quality of Chardonnay and Cabernet Sauvignon (Vitis vinifera L.) Grape Berries
摘要
Abstract
In this paper, the effects of oak extracts on grape berry quality were studied, with the aim to make full use of oak waste. Cabernet Sauvignon and Chardonnay grapes were used as research materials. Oak extracts were sprayed onto grape berries at the early stage of veraison and the contents of tannins and polyphenols and anthocyanins in ripe grapes were determined with a spectrophotometer. Besides, the contents of monosaccharides and organic acid monomers were determined by high performance liquid chromatography (HPLC) and volatile aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that oak extracts had no significant effect on physical and chemical properties but increased the total phenols and tannin contents of Chardonnay berries. Among the extracts evaluated, 25% American oak extract could result in a 33.2% increase in tannin content when compared with the control group. The oak extract could increase the contents of tannin and total anthocyanin of Cabernet Sauvignon berris, 25% American oak extract could result in a 40.7% increase in tannin content when compared with the control group, and pure American oak extract increased the anthocyanin content by 10.7%. Pure oak extracts elevated the fructose content in both varieties. Moreover, oak extracts resulted in increased glucose contents in the two varieties. Oak extracts had a significant impact on fruit aroma components in Chardonnay and Cabernet Sauvignon. The contents and types of aroma components especially esters, aldehydes and alcohols were increased after treatment. For instance, 25% American oak extract increased the concentration of 6-methoxy eugenol by 9 folds. In conclusion, exogenous oak extract could improve grape fruit quality. These results will provide a theoretical basis for the development and utilization of grape industrial processing wastes.关键词
橡木提取液/酿酒葡萄/香气/酚类/单糖/有机酸Key words
oak extracts/wine grape/volatile aroma/phenolic/monosaccharides/organic acid分类
轻工纺织引用本文复制引用
鞠延仑,宇航,刘敏,赵现方,乐小凤,房玉林..橡木提取液对霞多丽和赤霞珠葡萄果实品质的影响[J].食品科学,2018,39(3):62-68,7.基金项目
国家现代农业(葡萄)产业技术体系建设专项(CARS-29-zp-6) （葡萄）
