在酒精发酵和储存过程中，葡萄酒中酚类化合物和金属含量的演变。
Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage.
机构信息
Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
Environment and Quality of Life Center, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
出版信息
Food Chem. 2015 Jul 1;178:164-71. doi: 10.1016/j.foodchem.2015.01.090. Epub 2015 Jan 24.
Changes in the principal phenolic compounds and metal content during the vinification process and storage under modified atmosphere (50% N2, 50% CO2) of Merlot and Syrah wines, from grapes cultivated in Greece, have been investigated. Comparing the variation of metals at maceration process, with the variation of monomeric anthocyanins and flavonols, an inverse relationship was noticed, that can be attributed to complexing reactions of polyphenols with particular trace elements. Cu decreased rapidly, whereas a similar behavior that could be expected for Fe and Mn was not confirmed. Differences in the profile of anthocyanins and flavonols in the fresh Merlot and Syrah wines are reported. During 1 year of storage monomeric anthocyanins declined almost tenfold, probably due to polymerization reactions and copigmentation. Also, a decrease in flavonol glycosides and increase in the respective aglycones was observed, attributed to enzymatic hydrolysis. The concentration of total phenols and all metals remained practically constant.
研究了希腊葡萄酿造的美乐（Merlot）和西拉（Syrah）葡萄酒在酿造过程和 50%N2、50%CO2 改良气氛下储存过程中主要酚类化合物和金属含量的变化。比较浸渍过程中金属的变化与单体花青素和类黄酮的变化，发现存在反相关关系，这归因于多酚与特定微量元素的络合反应。Cu 迅速下降，而 Fe 和 Mn 的类似行为则未得到证实。报告了新鲜美乐和西拉葡萄酒中花色苷和类黄酮图谱的差异。在 1 年的储存过程中，单体花青素下降了近十倍，可能是由于聚合反应和共色素作用。此外，还观察到黄酮醇糖苷减少，相应的苷元增加，这归因于酶水解。总酚和所有金属的浓度基本保持不变。
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