葡萄糖氧化酶对山葡萄酒陈酿过程花色苷含量的影响

以‘左山二’山葡萄酒为试验材料，研究葡萄糖氧化酶对山葡萄酒陈酿过程中总花色苷及四种单体花色苷含量的影响。本试验总花色苷含量测定采用分光光度法，单体花色苷含量的测定应用高效液相色谱技术。结果表明，山葡萄酒在80天的陈酿过程中，葡萄糖氧化酶使山葡萄酒总花色苷及二甲花翠素-3,5-双葡萄糖苷含量下降缓慢，而花青素-3,5-双葡萄糖苷、甲基花翠素-3,5-双葡萄糖苷、花翠素-3,5-双葡萄糖苷含量变化与对照无显著差异。山葡萄酒中加入0.6 mg/L葡萄糖氧化酶能显著减缓酒中总花色苷及二甲花翠素-3,5-双葡萄糖苷含量的降解速率，对提高山葡萄酒的品质具有积极作用。

Effect on the Content of Anthocyanins of Glucose Oxidase on Vitis amurensis Wine during Aging Process

Taking‘Zuoshaner’Vitis amurensis Rupr.wine as test materials,effect on the content of total anthocyanins and four single anthocyanins of glucose oxidase on Vitis amurensis wine during aging process was reported.In this experiment the total anthocyanins content was determined by spectrophotometry,single anthocyanins content was determined applying high-performance liquid chromatography technology.The results showed that,compared with control group on Vitis amurensis wine during 80 days of aging process,glucose oxidase could slowly decrease content of total anthocyanins and malvidin-3,5-diglucoside,meanwhile,content of cyanidin-3,5-diglucoside,petunidin-3,5-diglucoside,delphinidin-3,5-diglucoside was no significant difference.Adding 0.6 mg/L glucose oxidase on Vitis amurensis Rupr.wine could significantly reduce degradation rate of content of total anthocyanins and malvidin-3,5-diglucoside,to improve the quality of Vitis amurensis Rupr.wine had a positive effect.