白葡萄品种谷胱甘肽含量的评价

J. Martínez, S. García, L. Alti
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引用次数: 2

摘要

这项工作的目的是评估在里奥哈(西班牙)认证的9个白葡萄品种的葡萄、必须品和葡萄酒中的谷胱甘肽含量:“霞多丽”、“加尔纳查布兰卡”、“马尔瓦西亚”、“马图拉纳布兰卡”、“丹魄”、“Turruntes”、“长相思”、“Verdejo”和“Viura”。得到的结果表明,谷胱甘肽的浓度在品种上存在重要差异。苏维翁(Sauvignon)和白丹魄(Tempranillo Blanco)在葡萄、葡萄汁和葡萄酒中都含有高浓度的这种化合物。“Verdejo”和“Turruntes”在葡萄中表现出较高的价值,而在葡萄汁和葡萄酒中表现出明显的下降。一般来说,由于氧化过程,谷胱甘肽含量降低。在Chardonnay, Garnacha Blanca, Maturana Blanca和Viura中,可以观察到葡萄酒中的增加,这可能是由接种的酵母引起的。“Malvasia”和“Maturana Blanca”品种的这种化合物含量最低。果皮对氧化敏感性的指标——羟基肉桂酸与谷胱甘肽的比值在品种间存在显著差异,‘长相思’较低,而‘加纳卡’较高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of glutathione content in white grape varieties
The aim of this work was to evaluate the content of glutathione in the grape, must and wine of nine white varieties authorized in the Qualified Designation of Origin Rioja (Spain): 'Chardonnay', 'Garnacha Blanca', 'Malvasia', 'Maturana Blanca', 'Tempranillo Blanco', 'Turruntes', 'Sauvignon Blanc', 'Verdejo' and 'Viura'. The results obtained showed important varietal differences in the concentration of GSH. 'Sauvignon' and 'Tempranillo Blanco' presented high levels of this compound in grape, must and wine. 'Verdejo' and 'Turruntes' registered high values in grape, which decreased notably in must and wine. In general, the GSH content decreased in musts due to oxidative processes. In 'Chardonnay', 'Garnacha Blanca', 'Maturana Blanca' and 'Viura' an increase was observed in wines, which could be caused by the inoculated yeast. The 'Malvasia' and 'Maturana Blanca' varieties registered the lowest level of this compound. The ratio of hydroxycinnamic acids to glutathione, indicator of the susceptibility of oxidation of musts, showed significant varietal differences, was lower in 'Sauvignon Blanc' and higher in 'Garnacha Blanca'.
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