Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

Abstract The anthocyanin profiles and CIELAB color values of nine wines in Vitis germplasms from southern China were compared. The results showed that the anthocyanin composition of wines from one hybrid between V. vinifera and V. labrusca (‘Moldova’), two V. labrusca varieties (‘Conquistador’ and ‘Saint-Croix’), one V. quinquangularis variety (‘Yeniang No.2’), one hybrid between V. quinquangularis and V. vinifera (‘NW196’), one V. davidii variety (‘Xiangniang No.1’) and one V. rotundifolia variety (‘Noble’) were dominated by anthocyanidin 3,5-O-diglucosides. All these were quite different from V. vinifera wines (‘Cabernet Sauvignon’ and ‘Marselan’), which were characterized by the monoglucoside and pyranoanthocyanins. 3',4',5'-substituted anthocyanins were dominant in the wines of all varieties, except ‘Noble’ wine. ‘Yeniang No.2’ (V. quinquangularis) had the highest acid, total anthocyanin concentration, and showed a more intense pigmentation with a higher proportion and concentration of coumaroylated anthocyanins. In the colorimetric analysis, ‘Yeniang No.2’ (V. quinquangularis) wine showed the most saturated red colors, followed by ‘NW196’ (V. quinquangularis). The detected chromatic characteristics of these wines were basically in accordance with their sensory evaluation.

摘要 针对中国南方葡萄属（Vitis）种质资源来源的9款葡萄酒的花色苷谱与CIELAB颜色值开展比较分析。供试酒样涵盖：欧亚葡萄（Vitis vinifera）与美洲葡萄（Vitis labrusca）的杂交品种‘Moldova’酿制的酒款、2个美洲葡萄品种‘Conquistador’与‘Saint-Croix’酿制的酒款、1个华东葡萄（Vitis quinquangularis）品种‘Yeniang No.2’酿制的酒款、华东葡萄与欧亚葡萄的杂交品种‘NW196’酿制的酒款、1个刺葡萄（Vitis davidii）品种‘Xiangniang No.1’酿制的酒款以及1个圆叶葡萄（Vitis rotundifolia）品种‘Noble’酿制的酒款，同时设置欧亚葡萄品种酿制的对照酒款‘赤霞珠（Cabernet Sauvignon）’与‘马瑟兰（Marselan）’。结果显示，前述非对照品种酿制的葡萄酒的花色苷组成均以3,5-O-二葡萄糖基花色苷为核心组分，与以单葡萄糖苷花色苷和吡喃花色苷为典型特征的对照欧亚葡萄葡萄酒差异显著。除‘Noble’圆叶葡萄酿制的酒款外，其余所有供试品种葡萄酒的花色苷均以3',4',5'-取代花色苷为主。‘Yeniang No.2’（华东葡萄）酿制的酒款总酸含量与总花色苷浓度均为最高，且色素着色更强，香豆酰化花色苷的占比与浓度均更高。比色分析结果表明，‘Yeniang No.2’（华东葡萄）酿制的葡萄酒红色饱和度最高，其次为‘NW196’（华东葡萄与欧亚葡萄的杂交品种）酿制的酒款。本次检测得到的各葡萄酒色度特征与对应的感官评价结果基本吻合。