School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom.
Szent István University, Faculty of Food Science, Department of Applied Chemistry, 29-43 Villányi, Budapest H-1118, Hungary.
Food Chem. 2018 Nov 30;267:263-270. doi: 10.1016/j.foodchem.2017.05.044. Epub 2017 May 10.
The effect of temperature (6, 15 and 30°C) during ageing on the colour, phytochemical composition and bioactivity of roselle wine was investigated over 12months. At the end of ageing, wines stored at 6°C had the highest colour density and lowest polymeric anthocyanins. The initial concentration of most of the individual phenolic compounds decreased during ageing, with reduction of monomeric anthocyanins contributing to the formation of anthocyanin-derivatives (pyranoanthocyanins), eight of which were identified tentatively and reported here for the first time in roselle wine. The decrease in individual phenolic compounds did not affect inhibition of α-glucosidase (maltase) activity, which remained relatively low but stable throughout ageing. Diethyl succinate was the only volatile clearly influenced by ageing temperature, with the most pronounced effect at 30°C (∼256 fold increase). In summary, the final concentrations of anthocyanins and diethyl succinate were the major compounds influenced by ageing temperature.
研究了陈酿过程中温度（6、15 和 30°C）对洛神花酒颜色、植物化学组成和生物活性的影响，时间长达 12 个月。陈酿结束时，在 6°C 下储存的葡萄酒具有最高的颜色密度和最低的聚合花青素。大多数单个酚类化合物的初始浓度在陈酿过程中降低，而单体花青素的减少有助于花青素衍生物（吡喃花青素）的形成，其中 8 种被暂定鉴定，并首次在洛神花酒中报道。单个酚类化合物的减少并不影响α-葡萄糖苷酶（麦芽糖酶）活性的抑制，该活性在整个陈酿过程中相对较低但稳定。琥珀酸二乙酯是唯一受陈酿温度明显影响的挥发性化合物，在 30°C 时影响最显著（增加约 256 倍）。综上所述，最终花青素和琥珀酸二乙酯的浓度是受陈酿温度影响的主要化合物。
