Schwarz Michael, Picazo-Bacete José Joaquín, Winterhalter Peter, Hermosín-Gutiérrez Isidro
Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.
J Agric Food Chem. 2005 Oct 19;53(21):8372-81. doi: 10.1021/jf051005o.
The prefermentation addition of copigments led to significantly different red wines according to the copigment structure (flavonol or hydroxycinnamic acid) and the grape cultivar [Tempranillo (= Cencibel) or Cabernet Sauvignon]. The flavonol rutin enhanced copigmentation and anthocyanin extraction, improving the red color, but the hydroxycinnamic acids (especially caffeic acid) had converse results. The above effects were higher in Cabernet Sauvignon wines, particularly if rutin or p-coumaric acid was used. These wines showed the highest copigmentation as they contained more anthocyanins and flavonols, whereas the coumaroylated anthocyanins of Tempranillo wines could have prevented the action of the added copigments. After 21 months, the main pyranoanthocyanins found were the malvidin-3-glucoside 4-vinylphenol and the malvidin-3-glucoside 4-vinylcatechol (pinotin A) adducts. The results suggested that the former adduct was primarily generated following enzymatic decarboxylation of p-coumaric acid during fermentation, whereas pinotin A was formed through a pure chemical reaction, which depended on the concentration of free caffeic acid during aging.
根据共色素的结构（黄酮醇或羟基肉桂酸）以及葡萄品种（丹魄（=森西贝尔）或赤霞珠），在发酵前添加共色素会导致红葡萄酒有显著差异。黄酮醇芦丁增强了共色素化作用和花青素提取，改善了红色调，但羟基肉桂酸（尤其是咖啡酸）则产生相反的效果。上述效果在赤霞珠葡萄酒中更为明显，特别是使用芦丁或对香豆酸时。这些葡萄酒表现出最高的共色素化作用，因为它们含有更多的花青素和黄酮醇，而丹魄葡萄酒中的香豆酰化花青素可能会阻止添加的共色素发挥作用。21个月后，发现的主要吡喃花青素是矢车菊素 - 3 - 葡萄糖苷4 - 乙烯基苯酚和矢车菊素 - 3 - 葡萄糖苷4 - 乙烯基儿茶酚（皮诺汀A）加合物。结果表明，前一种加合物主要是在发酵过程中对香豆酸酶促脱羧后产生的，而皮诺汀A是通过纯化学反应形成的，这取决于陈酿过程中游离咖啡酸的浓度。
