Departamento de Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra , Campus Arrosadía s/n, 31006 Pamplona, Spain.
J Agric Food Chem. 2012 Aug 1;60(30):7463-73. doi: 10.1021/jf300924z. Epub 2012 Jul 17.
Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980). The major anthocyanins were cyanidin 3-rutinoside (64 ± 6%) and cyanidin 3-glucoside (19 ± 4%), followed by several minor compounds (17 ± 4%). Two of them were native blackberry anthocyanins, namely, cyanidin 3-rutinoside-5-glucoside and cyanidin 3-xylorutinoside. The remaining seven compounds were anthocyanin-related pigments generated during and after the alcoholic fermentation, identified as A-type and B-type vitisins and hydroxyphenylpyranoanthocyanins. The presence of fruit solids in contact with the liquid fraction during fermentation and the ratio of water to fruit employed in the preparation of the musts had a great impact on the content of ellagitannins, total phenolics, and the antioxidant activity of wines and a minor impact on their color and anthocyanin composition.
28 种黑莓（Rubus glaucus Benth.）酒在不同加工条件下进行了分析，以测定总酚、鞣花单宁、花青素、颜色和抗氧化活性。鞣花单宁是主要的酚类化合物，也是葡萄酒抗氧化能力的最决定因素（r = 0.980）。主要的花青素是矢车菊素 3-芸香糖苷（64 ± 6%）和矢车菊素 3-葡萄糖苷（19 ± 4%），其次是几种次要化合物（17 ± 4%）。其中两种是原黑莓花青素，即矢车菊素 3-芸香糖苷-5-葡萄糖苷和矢车菊素 3-木糖苷。其余七种化合物是在酒精发酵过程中和发酵后产生的与花青素有关的色素，被鉴定为 A 型和 B 型儿茶素和羟基苯基吡喃花青素。发酵过程中果渣与液体部分接触以及制备浸膏时水与果实的比例对鞣花单宁、总酚和葡萄酒的抗氧化活性有很大影响，对其颜色和花青素组成的影响较小。
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