Addition of phenolic acids on the reduction of methanol content in wine.
Addition of phenolic acids on the reduction of methanol content in wine.
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DOI：
10.1111/j.1750-3841.2008.00768.x
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发表时间：
2008-06
影响因子：
3.9
通讯作者：
Chi-Yao Hou;Y.‐S. Lin;Y. T. Wang;C-M Jiang;K. -. Lin;M. Wu
中科院分区：
文献类型：
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作者：
Chi-Yao Hou;Y.‐S. Lin;Y. T. Wang;C-M Jiang;K. -. Lin;M. Wu
研究了没食子酸、香豆酸、咖啡酸、肉桂酸和阿魏酸等酚酸在葡萄酒中还原甲醇的利用。当添加0.1 mg/L的没食子酸、香豆酸、咖啡酸、肉桂酸或阿魏酸时，果胶酯酶和果胶裂解酶活力显著降低。当酚酸浓度为0.5 mg/L时，对多聚半乳糖醛酸酶活性无抑制作用。商品果胶酶(CPE)组成品中甲醇含量从11.53+/-1.34升至56.67+/-3.75ppm。在CPE中加入没食子酸或香豆酸抑制了甲醇产量的增加。此外，当加入0.2 mg/L的酚酸(没食子酸或香豆酸)时，氯化没食子酸+没食子酸或氯化没食子酸+香豆酸组的总酚酸释放量分别比氯化没食子酸组高466 mg/L和539 mg/L。综上所述，没食子酸或香豆酸与CPE协同作用可提高葡萄酒的白度、红度、黄度、总色素和总酚酸值，表明在葡萄酒酿造过程中添加没食子酸或香豆酸是一种潜在的降低甲醇含量、改善葡萄酒质量以及增加葡萄酒生产中的健康成分的方法。
Utilization of phenolic acids, including gallic acid, coumaric acid, caffic acid, cinnamic acid, and ferulic acid, for methanol reduction in wine was investigated. Enzyme activities of pectinesterase and pectin lyase decreased significantly when 0.1 mg/L of gallic acid, coumaric acid, caffic acid, cinnamic acid, or ferulic acid was added. However, no inhibition on polygalacturonase activity was observed when 0.5 mg/L of phenolic acid was added. Methanol content in commercial pectic enzyme (CPE) group increased from 11.53 +/- 1.34 to 56.67 +/- 3.75 ppm in the final products. Adding gallic acid or coumaric acid with CPE inhibited the increase of methanol production. In addition, when 0.2 mg/L of phenolic acid (gallic acid or coumaric acid) was added, the amount of total phenolic acid released from CPE + gallic acid or CPE + coumaric acid groups became higher than CPE group by approximately 466 and 539 mg/L, respectively. In conclusion, the values of lightness, red content, yellow content, total pigment, and total phenolic acid increased in the presence of gallic acid or coumaric acid with CPE, suggesting that adding gallic acid or coumaric acid into winemaking process is a potential method for reducing methanol content, improving wine quality, as well as increasing healthy compounds in wine production.