| 不同砧木对赤霞珠干红葡萄酒花色苷及其抗氧化活性的影响 |
| |
| 引用本文： | 郑秋玲,谭玉超,肖慧琳,贺长映,刘万好,王建萍,刘笑宏,唐美玲,杜远鹏,宫磊,宋志忠,卢建声,徐维华.不同砧木对赤霞珠干红葡萄酒花色苷及其抗氧化活性的影响[J].中国酿造,2021,40(8):105. |
| |
| 作者姓名： | 郑秋玲 谭玉超 肖慧琳 贺长映 刘万好 王建萍 刘笑宏 唐美玲 杜远鹏 宫磊 宋志忠 卢建声 徐维华 |
| |
| 作者单位： | （1.山东省烟台市农业科学研究院，山东 烟台 265500；2.烟台张裕卡斯特酒庄有限公司，山东 烟台 265500； 3.牟平区果树技术推广中心，山东 烟台 264100；4.山东农业大学 园艺科学与工程学院，山东 泰安 271018； 5.山东省葡萄研究院，山东 济南 250100；6.鲁东大学 农学院，山东 烟台 264025） |
| |
| 基金项目： | 现代农业产业技术体系专项资金（CARS-29-16）；烟台市葡萄与葡萄酒局专项资金（50012305073）；烟台市科技计划项目（2020XCZX026， 2020XCZX029）；胶东特优果品创新工程1.0 |
| |
| 摘 要： | 为研究不同砧木对赤霞珠（CS）干红葡萄酒花色苷及其抗氧化活性的影响，试验以赤霞珠4种砧穗组合（CS/Beta、CS/140Ru、CS/1103P、CS/5BB）所产果实酿造的葡萄酒为试材，测定不同砧穗组合下赤霞珠葡萄酒的花色苷单体组分与含量、其他次生代谢物质含量及葡萄酒抗氧化活性。结果表明，CS/Beta葡萄酒花色苷单体组分最多（8种），单体总量分别比CS/5BB、CS/1103P、CS/140Ru葡萄酒提高23.11%、31.76%、53.13%，且其香豆酰化比例较高；CS/5BB葡萄酒单体组分为7种，酰化比例较高。CS/Beta葡萄酒的单宁含量比CS/5BB葡萄酒显著提高12.18%（P＜0.05），CS/Beta与CS/5BB葡萄酒总酚、类黄酮、花色苷、单宁含量均显著高于CS/1103P、CS/140Ru葡萄酒（P＜0.05）；CS/Beta、CS/1103P、CS/5BB葡萄酒色度无显著差异（P＞0.05），均显著高于CS/140Ru（P＜0.05）；CS/Beta、CS/5BB葡萄酒抗氧化活性均显著高于CS/1103P、CS/140Ru（P＜0.05）。因此，砧木Beta、5BB对于改善赤霞珠葡萄干红葡萄酒品质方面有重要作用，可考虑作为赤霞珠嫁接苗的首选砧木。
|
| 关 键 词： | 赤霞珠葡萄 砧木 次生代谢物质 花色苷单体 抗氧化活性 |
Effects of different rootstocks on anthocyanins and antioxidant activity of Cabernet Sauvignon dry red wine |
| |
| ZHENG Qiuling,TAN Yuchao,XIAO Huilin,HE Changying,LIU Wanhao,WANG Jianping,LIU Xiaohong,TANG Meiling,DU Yuanpeng,GONG Lei,SONG Zhizhong,LU Jiansheng,XU Weihua.Effects of different rootstocks on anthocyanins and antioxidant activity of Cabernet Sauvignon dry red wine[J].China Brewing,2021,40(8):105. |
| |
| Authors: | ZHENG Qiuling TAN Yuchao XIAO Huilin HE Changying LIU Wanhao WANG Jianping LIU Xiaohong TANG Meiling DU Yuanpeng GONG Lei SONG Zhizhong LU Jiansheng XU Weihua |
| |
| Affiliation: | (1.Yantai Academy of Agricultural Sciences, Yantai 265500, China; 2.Yantai Changyu Castel Co., Ltd., Yantai 265500, China; 3.Fruit Tree Technology Promotion Center of Muping, Yantai 264100, China; 4.College of Horticultural Science and Engineering, Shandong Agricultural University, Taian 271018, China; 5.Shandong Academy of Grape, Jinan 250100, China; 6.University of Agriculture, Ludong University, Yantai 264025, China) |
| |
| Abstract: | In order to study the effects of different rootstocks on anthocyanins and their antioxidant activity of Cabernet Sauvignon (CS) dry red wine, using wines brewed with Cabernet Sauvignon produced by four rootstock-scion combinations (CS/Beta, CS/140Ru, CS/1103P and CS/5BB) as the test materials, the anthocyanin monomer components and contents, other secondary metabolites contents and antioxidant activity of Cabernet Sauvignon wines with four rootstock-scion combinations were determined. The results showed that anthocyanins monomer components of CS/Beta wine were the maximum (8 types), the total monomers content was 23.11%, 31.76%, 53.13% higher than that of CS/5BB, CS/1103P and CS/140Ru wines respectively, and the coumarin acylation ratio was relatively high. The monomer components of CS/5BB wine were 7 types, and the acylation ratio was higher. The tannin content of CS/Beta wine was significantly increased by 12.18% than CS/5BB wine (P＜0.05), and the total phenols, flavonoids, anthocyanins and tannins contents of CS/Beta and CS/5BB wines were significantly higher than CS/1103P and CS/140Ru wines (P＜0.05). The chroma of CS/Beta, CS/1103P and CS/5BB wines had no significant difference (P＞0.05), which were significantly higher than that of CS/140Ru wine (P＜0.05). The antioxidant activities of CS/Beta and CS/5BB wines were significantly higher than that of CS/1103P and CS/140Ru wines (P＜0.05). Therefore, the rootstocks Beta and 5BB played an important role in improving the quality of Cabernet Sauvignon dry red wine, which could be considered as the preferred rootstocks for the grafted seedlings of Cabernet Sauvignon. |
| |
| Keywords: | |
|
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
