【摘要】 为考察不同葡萄源单宁对红葡萄酒辅色效应及品质的影响,河西走廊赤霞珠干红葡萄酒发酵后分别添加不同质量浓度的葡萄籽单宁（SD）和葡萄皮单宁（SN）,以不添加单宁为对照（CK）,陈酿6个月后测定各组葡萄酒基础理化指标、花色苷含量、形态比率、颜色参数及感官特征,分析2种葡萄源单宁的红葡萄酒辅色效应。结果表明:2种葡萄源单宁不会对葡萄酒的基础理化指标产生不良影响,均可影响葡萄酒中花色苷含量及其形态分布,其中添加320 mg/L SD的总花色苷质量浓度（298.07 mg/L）最高,为对照组的2.81倍,且形态分布相对均衡。另外,2种单宁均可减弱酒体颜色浅化程度,以SD的抗褪色能力最佳,其中添加320 mg/L SD组的a*（55.10）、C_ab*（65.08）和ΔE_ab*值（11.69）最大,b*（28.83）、L*（23.85）和h_ab（17.64°）较小,呈更浓郁饱满的红色特征。2种单宁均能修饰葡萄酒的香气及口感品质,SD 240 mg/L组具有更好的香气浓郁度、层次感以及口感协调性,其次为SD 320 mg/L组。因此,添加240～320 mg/L SD可赋予红葡萄酒较强的抗褪色能力,其作为辅色素在红葡萄酒加工领域具备一定的应用价值。更多还原

【Abstract】 To investigate the effect of different grapes derived tannins on the copigmentation and quality of red wines,different concentration of grape seed tannin（SD） and grape skin tannin（SN） were added after fermentation of Cabernet Sauvignon dry red wine from the Hexi Corridor,using the wine without tannin addition as the control（CK）.After six months of aging,basic physicochemical indicators,anthocyanin content,morphological ratio,color parameters and sensory characteristics of each group of grape wine were measured,and the copigmentation effect of two grape derived tannins in red wine was analyzed.The results indicated that the two grape-derived tannins did not show adverse effect on the basic physicochemical properties of the wine,but both could affect the content and distribution of anthocyanin in wine.Among them,the wine with SD addition 320 mg/L showed the highest total anthocyanin content（298.07 mg/L）,which was2.81 times that of CK,and the morphological distribution was relatively balanced.In addition,both types of tannins could reduce the color lightening degree during ageing,with SD exhibiting superior anti-fading capacity.The group with SD addition 320 mg/L had the highest color parameters a*（55.10）,C_ab*（65.08）,and ΔE_ab* values（11.69）,while b*（28.83）,L*（23.85）,and h_ab values（17.64°） were smaller,showing a richer and fuller red color.Both types of tannins could modify the aroma and taste quality of wine.The wine group with SD addition 240 mg/L achieved better aromatic intensity,complexity and better taste coordination,followed by the group with SD addition 320 mg/L.Therefore,adding grape seed tannin240-320 mg/L could endow red wine with strong anti-fading ability,and it had certain application value as copigment in the field of red wine processing.更多还原