袁春龙,周亚丽,韩富亮,苏鹏飞,王沙沙.糖对葡萄酒中聚合色素与单宁A-H法测定的影响[J].农业机械学报,2016,47(2):280-287.
Yuan Chunlong,Zhou Yali,Han Fuliang,Su Pengfei,Wang Shasha.Effect on Determining Polymeric Pigments and Tannins in Wine with High Content of Sugars by A H Method[J].Transactions of the Chinese Society for Agricultural Machinery,2016,47(2):280-287.
摘要点击次数: 1004
全文下载次数: 687
糖对葡萄酒中聚合色素与单宁A-H法测定的影响   [下载全文]
Effect on Determining Polymeric Pigments and Tannins in Wine with High Content of Sugars by A H Method   [Download Pdf][in English]
投稿时间:2015-07-01  
DOI:10.6041/j.issn.1000-1298.2016.02.037
中文关键词:  葡萄酒  聚合色素  单宁    A-H法
基金项目:“十二五”国家科技支撑计划项目(2012BAD31B07)和陕西省农业攻关项目(2015NY131)
作者单位
袁春龙 西北农林科技大学 
周亚丽 西北农林科技大学 
韩富亮 西北农林科技大学 
苏鹏飞 西北农林科技大学 
王沙沙 西北农林科技大学 
中文摘要:聚合色素和单宁是葡萄和葡萄酒中非常重要的组成部分,葡萄与葡萄酒中的单宁和聚合色素通常采用蛋白质沉淀法(A-H法)测定,而糖是该测定方法的重要影响因素。在葡萄酒中加入不同浓度的葡萄糖、果糖和蔗糖,然后测定葡萄酒中单宁和聚合色素的含量,结果表明葡萄糖、果糖和蔗糖都能显著地影响葡萄酒中非蛋白质沉淀的小分子聚合色素(Small polymeric pigment, SPP)和总聚合色素(Total polymeric pigment,TPP)的含量。而且,蔗糖的影响比葡萄糖和果糖大。葡萄糖和蔗糖对酒中蛋白质沉淀的大分子聚合色素(Large polymeric pigment,LPP)的含量有一定的影响,但没有规律性,很多处理差异不显著,果糖对酒中LPP的含量没有影响。同时,葡萄糖、果糖和蔗糖也能显著地减少葡萄酒中单宁含量的测定结果。因此,在糖含量较高的葡萄酒中,应用A-H法测定葡萄酒中单宁、聚合色素时有一定的局限性。
Yuan Chunlong  Zhou Yali  Han Fuliang  Su Pengfei  Wang Shasha
Northwest A&F University,Northwest A&F University,Northwest A&F University,Northwest A&F University and Northwest A&F University
Key Words:wine  polymeric pigment  tannin  sugar  A-H method
Abstract:Polymeric pigments and tannins are essential components in grape and wine. A common method for measuring polymeric pigments and tannins in grape and wine is using protein precipitation assay(A-H). In order to investigate the impact of sugars on tannins and polymeric pigments determined by the A-H method, the concentrations of polymeric pigments and tannins in wine samples were tested after adding different amounts of sugars (glucose, fructose and sucrose). The experiment result showed that after all the treatments the contents of non-protein-precipitable small polymeric pigments (SPP)and total polymeric pigments (TPP) were affected significantly by sugars (glucose, fructose and sucrose) in wine, and the effect of sucrose was greater than those of glucose and fructose. However, difference was found in the amount of protein-precipitable large polymeric pigments (LPP). Some of treatments by sucrose and glucose had significant impact on the concentration of LPP, but the content of LPP was affected insignificantly by fructose in wine. One possible explanation for the different impacts of sugars on polymeric pigments and tannins was that sugars could have significant influence on the combination of protein with polymeric pigments. Meanwhile, the experiment result also indicated that sugars (glucose, fructose and sucrose) can significantly decrease the content of tannins in wine. Therefore, caution needs to be exerted when using the A-H method to determine polymeric pigments and tannins in wine with high content of sugars.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

   下载PDF阅读器