浸渍酶对蛇龙珠红葡萄酒花色苷的影响

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1、中国农业大学博士学位论文浸渍酶对蛇龙珠红葡萄酒花色苷的影响姓名：程国利申请学位级别：博士专业：食品科学指导教师：张大鹏;段长青20070601AbstractThecategoriesandcontentsofanthocyaninswereanalymibyhighperformanceliquidchromatography-massspectrometry(HPLC-MS)inV'uisl，iniferaLcv．CabemetGemischetgrapepericarp,andeffectsofmacerationenzymeEX-Vond

2、ynamicchangesofdifferentanthocyaninsandwinecolorswereinvestigatedinCabemetGemischet(玩i，vinifera“)redwineduringthealcoholicfermentation(AF)andmaceration(岣malolaticfermentation(MLF)andageinginbarrelwereinvestigated．Theresultsshowthatthereare20sortsofanthocyaninsinHasviniferaL“C

3、abemetGemischetgrapepericmp,thecontentofmalvidin，themainanthocyanincomponentingrapepericalp，is83．46％．TheanthocyaniuswithhighcontentswereMalvidin-3—0Lglucoside、Malvidin-3旬一∞·acetyl)-gincosideandMalvidin-3一O-(∞一trans-coumaryl)-glucoside，andtheircontentsale33．39％、17．08％、28．99％re

4、spectively；inaddition，0．58％Malvidin—}m911日商de—acetaldehydepolymer(vitimB、wasobservedinit．Moreover,appendingmacerationenzymeEX-VCanpromotethesoakratesandcontentsofvariousanthecyaninsinwineduringAFandMstages，es脚dly,hasobviouseffectsoncinnamonylanthocyaonins,3’-PetenidiusandDelp

5、hinidins．MacerationenzymeEX-Valsocanpromotetheformationsofnewamhocyanins．Besides，MacerationenzymeEX-VadvancesthestabletimeofDelphinidin-3·O-glucosidefromtheendofmalic-lacticacidfermentation删IF)totheendofAFstage，improvesitsstsbilityjntheMstageconsequently．Thecontentof3’一Petani

6、ndin-3-O-glucosideintreatedwinewashigherthanthatincontrolwinebeforeintothebarrelandincreasedwavily,however,thesituationWasoppositeafterintothebarrel．Inaddition，macerationenzymeEX-VenhancesthecontentsandstabilitiesofPeonidin-3一O—glucosideandMalvidins．BeforeMLF3rdweekandafterM7

7、months．thecontentofPeonidin_3—o—glucosideWashigherinthetreatedwinethanthatinthecontrolwins．AllanthocyainscontentsdecreasedafterM4months,whilethedecreaseextentinthetreatedwineWasslowerthanthatinthecontrolwine．Malvidin-3_o·gincoside-pymvicacid(vi血in舢andMalvidin-3旬-(6-o-acetyl)-

8、glucoside—pyr．1vicacid(acotyI-VitisinA)alestableanthocyaniusinCabeme