河西走廊不同产地美乐(Merlot)葡萄酒发酵过程中花色苷组成变化

摘要

Using Merlot grapes produced in different regions of the Hexi Corridor,compositions and contents of the main anthocyanins in Merlot grape skin and during vinic alcohol fermentation process were determined by HPLC.Results indicated that Malvidin-3-O-glucoside was the major component in the main anthocyanins of Merlot grape skin and wine from producing area in Hexi Corridor.After maceration and alcohol fermentation,the relative content of delphinidin derivatives,cyanidin derivatives,petunidin derivatives and peonidin derivatives exclusively decreased,while that of malvidin derivatives increased.The magnitude varied among different producing areas.Moreover,the principal component analysis showed that coumaroylglucoside derivatives contributed significantly to the change of anthocyanins composition in each region.%以河西走廊产区不同产地美乐(Merlot)葡萄为原料,采用HPLC检测葡萄果皮及葡萄酒酒精发酵过程中主要花色苷组成及含量.结果表明:河西走廊不同产地美乐葡萄果皮、葡萄酒中均以二甲花翠素3-O-葡萄糖苷为主体花色苷,具有产地特征;浸渍及发酵结束后花翠素类、花青素类、甲基花翠素类和甲基花青素类花色苷相对含量均呈下降趋势,但二甲花翠素类相对含量上升,各产地量变幅度不尽相同;主成分分析结果中香豆酰化类花色苷的比例对各产地差异性贡献明显.