Li Lingxi, Li Zhe, Wei Zongmin, Yu Weichao, Cui Yan
School of Functional Food and Wine, Shenyang Pharmaceutical University 110016 Shenyang China.
China Resources Double-Crane Pharmaceutical Co., Ltd. 100102 Beijing China.
RSC Adv. 2020 Feb 17;10(12):7108-7117. doi: 10.1039/c9ra09846a. eCollection 2020 Feb 13.
Tannin addition as an enological practice has been widely used in the winemaking process because of their ability of improving the aroma and sensory characteristics and stabilizing of color of red wine. In this study, hydrolysable, condensed tannins and their mixtures in different ratios were added into two Merlot wines to investigate their effect on the wine overall quality. The contents of 15 phenolic compounds were detected by HPLC-DAD, CIELAB color parameters were measured using a chromatic aberration meter, sensory evaluation was accomplished using the assessment standards established by the American Wine Association, and antioxidant activities were analyzed using DPPH and ABTS radical tests. The results indicated that adding tannins affected phenolic composition, contents and color of wine. The specific effects varied by tannins. Furthermore, tannin addition, especially the mixed tannins, improved the sensory qualities and antioxidant activities greatly. The mixed tannins added with a ratio of 1 : 1 between hydrolyzable and condensed tannins exhibited a better effect on both sensory qualities and antioxidant activities, and it could be recommended as an ideal tannin addition for wine quality improvement.
作为一种酿酒工艺，添加单宁在葡萄酒酿造过程中已被广泛应用，因为它能够改善红葡萄酒的香气和感官特性，并稳定其色泽。在本研究中，将不同比例的水解单宁、缩合单宁及其混合物添加到两种梅洛葡萄酒中，以研究它们对葡萄酒整体品质的影响。采用高效液相色谱 - 二极管阵列检测器（HPLC - DAD）检测15种酚类化合物的含量，使用色差仪测量CIELAB颜色参数，按照美国葡萄酒协会制定的评估标准进行感官评价，并通过DPPH和ABTS自由基测试分析抗氧化活性。结果表明，添加单宁会影响葡萄酒的酚类成分、含量和颜色。具体效果因单宁种类而异。此外，添加单宁，尤其是混合单宁，能极大地改善感官品质和抗氧化活性。水解单宁与缩合单宁以1∶1比例添加的混合单宁对感官品质和抗氧化活性均表现出较好的效果，可推荐作为改善葡萄酒品质的理想单宁添加物。
