Sun Xiangyu, Ma Tingting, Han Luyang, Huang Weidong, Zhan Jicheng
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, China.
Molecules. 2017 May 3;22(5):726. doi: 10.3390/molecules22050726.
The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6~16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19.2 and 22.4 mg/L), many of the tested indices began to decrease. Furthermore, when the copper concentration reached the high ranges (32, 64, and 96 mg/L), the polyphenol content, CIELAB color parameters, and antioxidant activity of wine were substantially decreased, indicating the need to control increasing copper content in grape must.
研究了铜污染对葡萄酒中多酚含量、颜色和抗氧化活性的影响，以及这些因素之间的相关性。铜对葡萄酒多酚含量有明显影响。在低铜浓度下，几乎所有多酚的浓度都增加，葡萄酒的抗氧化活性值也增加。当铜浓度达到中等铜范围的最低水平（9.6~16毫克/升）时，大多数指标也有所改善。当铜浓度达到中等铜范围的后半部分（19.2和22.4毫克/升）时，许多测试指标开始下降。此外，当铜浓度达到高范围（32、64和96毫克/升）时，葡萄酒的多酚含量、CIELAB颜色参数和抗氧化活性大幅下降，这表明需要控制葡萄汁中不断增加的铜含量。
