School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
School of Food and Wine, Ningxia University, Yinchuan, China.
Food Chem. 2024 Mar 15;436:137748. doi: 10.1016/j.foodchem.2023.137748. Epub 2023 Oct 19.
A new type of flavored wine was produced by macerating either green tea or black tea into Chardonnay wine and model wine respectively, where the physicochemical properties (pH, titratable acidity, color) were modulated. Significant (p < 0.05) increases of total phenolic content and antioxidant activity (assessed by DPPH, FRAP and ABTS assays) were also observed in the tea macerated wines. A total of 160 phenolic and non-phenolic compounds were identified by HPLC-DAD-ESI-QTOF-MS/MS, where 55 phenolics were newly found in the tea macerated Chardonnay wine. The interaction between wine and tea phenolics led to additional 29 phenolic compounds and 4 non-phenolic compounds that were not found in either Chardonnay wine or tea. Catechin and epigallocatechin gallate were the most abundant phenolic compounds and contributed to the improved antioxidant activities. This study provided a promising prospect of tea as a novel additive in the production of flavored wine with enhanced functionalities.
一种新型调味酒通过将绿茶或红茶分别浸渍到霞多丽葡萄酒和模型酒中而制成，调节了其理化性质（pH 值、可滴定酸度、颜色）。在茶浸渍酒中还观察到总酚含量和抗氧化活性（通过 DPPH、FRAP 和 ABTS 测定）显著增加（p<0.05）。通过 HPLC-DAD-ESI-QTOF-MS/MS 共鉴定出 160 种酚类和非酚类化合物，其中在茶浸渍霞多丽葡萄酒中发现了 55 种新的酚类化合物。葡萄酒和茶酚类化合物之间的相互作用导致另外 29 种酚类化合物和 4 种非酚类化合物在霞多丽葡萄酒或茶中未被发现。儿茶素和表没食子儿茶素没食子酸酯是最丰富的酚类化合物，有助于提高抗氧化活性。本研究为茶作为一种新型添加剂在具有增强功能的调味葡萄酒生产中提供了有前景的前景。
