Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada.
Food Chem. 2021 Mar 1;339:127795. doi: 10.1016/j.foodchem.2020.127795. Epub 2020 Aug 7.
Anthocyanin derivatives and chromatic characteristics of 234 different-vintage red wine were investigated based on a targeted HPLC-MS/MS and CIELAB approach. The K-means cluster analysis showed that the evolution pattern varies amongst anthocyanin derivative classes. Their stabilities are: pinotins > flavanyl-pyranoanthocyanins, vitisin A > monomeric anthocyanin, direct anthocyanin-flavan-3-ols condensation products > vitisin B, anthocyanin ethyl-linked flavan-3-ols products. The proportion of most pyranoanthocyanins becomes more significant among all detected anthocyanin derivatives during wine aging, whereas flavanols-related anthocyanin derivatives (except for flavanyl-pyranoanthocyanins) decreased drastically. PLSR showed that aging tawny characteristics is related to pyranoanthocyanins except for vitisin B, especially pinotins, whereas monomeric anthocyanins and flavanol-related derivates (except for flavanyl-pyranoanthocyanins) contribute to red violet color. But aging color density is more associated with the content of vitisin A and flavanyl-pyranoanthocyanins. Two predictive models based on random forest and support vector machine modeling showed good performance in predicting the extent of wine aging.
采用靶向 HPLC-MS/MS 和 CIELAB 方法研究了 234 种不同陈酿年份红酒的花色苷衍生物和色泽特征。K-均值聚类分析表明，花色苷衍生物种类的演变模式各不相同。它们的稳定性顺序为：pinotins > flavanyl-pyranoanthocyanins、vitisin A > 单体花色苷、直接花色苷-黄烷-3-醇缩合产物 > vitisin B、花色苷乙基连接黄烷-3-醇产物。在葡萄酒陈酿过程中，所有检测到的花色苷衍生物中吡喃花色苷的比例变得更为显著，而与黄烷醇有关的花色苷衍生物（除 flavanyl-pyranoanthocyanins 外）则急剧减少。PLSR 表明，陈酿茶色特征与除 vitisin B 以外的吡喃花色苷有关，尤其是 pinotins，而单体花色苷和黄烷醇相关衍生物（除 flavanyl-pyranoanthocyanins 外）则有助于呈现红色紫罗兰色。但陈酿颜色密度与 vitisin A 和 flavanyl-pyranoanthocyanins 的含量更相关。基于随机森林和支持向量机建模的两个预测模型在预测葡萄酒陈酿程度方面表现出良好的性能。
