摘要
采用葡萄酒多酚系列指标,构建味感质量预测模型,实现干红葡萄酒涩感和余味的客观量化。试验以宁夏和新疆的50款赤霞珠干红葡萄酒为原料,利用常规方法检测样品总酸、挥发酸和pH值,采用自由基清除法测定抗氧化活性,通过紫外-可见分光光度计法分析总酚、花色苷、黄烷醇、黄酮醇、酒石酸酯含量,并以感官品评法量化干红葡萄酒的涩感和余味。相关性分析结果显示,总酚、花色苷、黄烷醇、黄酮醇等对涩感和余味的影响有显著差异(P<0.05),酒石酸酯对余味的影响较小,而总酸和pH值对供试干红葡萄酒的涩感没有显著影响(P>0.05)。感官品评量化结果显示,宁夏和新疆产区酒样的涩感得分为6.18和5.70,余味得分为5.37和4.85,供试酒样的涩感与余味质量良好,且存在相似的变化趋势。以多酚系列指标表征的涩感质量偏最小二乘回归(partial least squares regression,PLSR)模型的决定系数(r-square,R^(2))为0.83,余味模型的R^(2)为0.78,结果表明,总酚、黄烷醇、挥发酸、DPPH等指标对葡萄酒的涩感和余味贡献较大,黄酮醇和酒石酸酯主要影响葡萄酒的涩感,而花色苷、总酸和pH值则主要影响葡萄酒余味。研究得出,基于紫外-可见分光光度计法设计的多酚系列指标可以较好地解析干红葡萄酒的味感质量,降低检测成本,具备表征和预测干红葡萄酒味感质量的能力。
Dry red wines can be sourced from the Ningxia and Xinjiang regions of China.This study aims to characterize the taste quality,according to the conventional and easily measurable polyphenol series indices.The UV-Vis spectrophotometer was used to detect the conventional polyphenols in wine.A predictive model was constructed to evaluate the astringency and aftertaste of dry red wine using the polyphenol indices.A total of 50(Cabernet Sauvignon)dry red wines were selected as the research objects(20 from Ningxia and 30 from Xinjiang,each from different small producing areas).The total acidity,volatile acidity,and pH of the wines were tested to evaluate the acidity,according to GB/T 15038-2006.The antioxidant activity of wine was determined by DPPH scavenging activity.Total phenols were determined with the UV-Vis spectrophotometer using the Folin-Ciocalteu method.Flavanol content was determined by p-DMACA hydrochloric acid.The contents of tartrate(A320),flavonol(A360),and total anthocyanins(A520)in the wines were determined at different absorbance levels.The aftertaste and astringent sensation were evaluated using the quantitative sensory description in Panel Check software.Correlation analysis(CA)was used to analyze the interaction between the indices of the wine polyphenol series,and linear discriminant analysis(LDA)was to easily distinguish different regions.The modeling samples were analyzed with the principal component analysis.The taste quality of wine samples was characterized and predicted with partial least squares regression.The CA results indicated that there were significant differences(P<0.05)in the effects of total phenols,anthocyanins,flavanols,and flavonols on the astringency and aftertaste of the dry red wines.However,there was a minimal impact of tartrate on the aftertaste.Furthermore,the total acids and pH had no significant(P>0.05)effect on the astringency of the wine.Taking the Yongning region of Ningxia as an example,LDA easily differentiated dry red wine samples from the Yongning of Ningxia and the Xinjiang region using polyphenol series indices.Two discriminant functions generated by LDA were used to explain 80.8%and 19.2%of the variance,respectively.The accurate discriminant rate of 80.0%was obtained after classification.While there was the correct discriminant rate of 62%after the cross-validation.The sensory evaluation showed that the astringency scores were 6.18 and 5.70,in Ningxia and Xinjiang wine samples,respectively,while the aftertaste scores were 5.37 and 4.85,respectively.Therefore,the total phenols,anthocyanins,flavanols,flavonols,and DPPH contributed significantly to the astringency and aftertaste of wine.Tartrate mostly influenced the wine astringency,whereas the total acids and pH dominated the wine aftertaste.Polyphenol indices with cost-saving UV-Vis spectrophotometers can be expected to better assess the taste quality of dry red wine.The sample size can be increased to promote the taste quality of dry red wine for the accuracy and stability of the model.
作者
陈鑫龙
张媛媛
徐令斌
白雪冰
李爱华
陶永胜
CHEN Xinlong;ZHANG Yuanyuan;XU Lingbin;BAI Xuebing;LI Aihua;TAO Yongsheng(College of Enology,Northwest A&F University,Yangling 712100,China;Shaanxi Key Laboratory of Viticulture&Enology,Yangling 712100,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2024年第8期281-289,共9页
Transactions of the Chinese Society of Agricultural Engineering
基金
陕西省科技创新团队专项(2023-CX-TD-59)
新疆维吾尔自治区区域协同创新专项(2022E02011)。
关键词
葡萄酒
多酚物质
质量控制
涩感
余味
偏最小二乘回归
wine
polyphenolic compounds
quality control
astringency
aftertaste
partial least squares regression
