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Relationship between oxidation of wine phenols and wine quality: effects of phenol oxidation on pigment decolorization and haze formation in red wines, and on their functionality

葡萄酒酚类氧化与葡萄酒品质的关系：酚类氧化对红酒色素脱色、浑浊形成及其功能的影响

基本信息

批准号：
10660119
负责人：
YOKOTSUKA Koki
金额：
$ 1.6万
依托单位：
University of Yamanashi
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1998
资助国家：
日本
起止时间：
1998 至 1999
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10660119/
关键词：
Grape Wine Protein Haze Polyphenol Electrophoresis HPLC Polyphenoloxidase フェノールアミノ酸

项目摘要

1. Effect of grape proteins on haze formation in wineThe contents of free amino acids, peptides, and proteins in the juices, seeds, and skins from two red and four white grape varieties (Koshu, Semillon, Chardonnay, Riesling, Cabernet Sauvignon, and Muscat Bailey A) were investigated. In the juices, total free amino acids varied with the variety, ranging from 400 to 2230 mg/L at 19oBrix during berry ripening. The soluble protein content ranged from 100 to 500 mg/L, with Semillon grape juice containing the highest amount among six varieties. Less than 1 mg/g of free amino acids was extracted from seeds, and proteins were obtained in the range between 20 and 40 mg/g. The free amino acid content in skins was small, and the amounts of proteins extracted ranged from 1 to 5 mg/g.Since the protein concentrations are low in Cabernet Sauvignon and Muscat Bailey A, which are red wine varieties, it was difficult to obtain proteins from their juice or wine and fractionation by electrophoresis was … More not sufficient. On the other hand, Semillon grape have a high protein content, so in the following experiments, protein were prepared from Semillon grape juice and wines fermented in the same ways as those used to make free-run and red wines.Proteins were fractionated from juice and two wines using salting-out precipitation with ammonium sulfate and HPLC on Superdex 75HR. The proportions of proteins in the protein fractions (lyophilisates) were about 90% in the cases of the juice and free-run wine and about 45% for the wine fermented on skins (the remaining compounds were mostly sugars). The protein fractions were fractionated by gel electrophoresis. The electrophoretic patterns of the juice and free-run wine protein fractions were very similar to each other but very different from that of the fraction from wine fermented on skins.Haze formation was investigated using the protein fractions mentioned above. Proteins and seed phenols were mixed in wine-like model solutions and the mixtures were allowed to stand for 12 hours. They were the centrifuged and the supernatants obtained were analyzed by HPLC. Haze formation differed with the protein judging from HPLC patters (protein peaks) obtained:2. Fractionation and purification of grape polyphenol oxidasesPolyphenoloxidases, by which phenolic compounds were readily bound to proteins to form haze, were fractionated and purified by various column chromatographies and their enzymatic and chemical properties were investigated. The molecular weight of a polyphenoloxidase was about 40 kDa, and its optimum pH was 6.3. Less

1.葡萄蛋白质对葡萄酒混浊形成的影响研究了2个红葡萄品种和4个白色葡萄品种（高州、赛美蓉、霞多丽、雷司令、赤霞珠和麝香贝利A）的葡萄汁、葡萄籽和葡萄皮中游离氨基酸、肽和蛋白质的含量。果汁中游离氨基酸总量因品种而异，在19 oBrix下，果汁中游离氨基酸总量在400 ~ 2230 mg/L之间。可溶性蛋白质含量在100 ~ 500 mg/L之间，以赛美蓉葡萄汁含量最高。从种子中提取的游离氨基酸少于1 mg/g，蛋白质的含量在20 - 40 mg/g之间。赤霞珠和麝香贝利A葡萄酒中蛋白质含量较低，从其果汁或葡萄酒中提取蛋白质较为困难，采用电泳分离法分离蛋白质的难度较大。 ...更多信息还不够另一方面，赛美蓉葡萄蛋白质含量高，因此，在以下实验中，从赛美蓉葡萄汁和葡萄酒中制备蛋白质，采用与酿造自由型葡萄酒和红葡萄酒相同的方法发酵，采用硫酸铵盐析沉淀和Superdex 75 HR高效液相色谱仪从果汁和葡萄酒中分离蛋白质。蛋白质组分（冻干物）中蛋白质的比例在果汁和自由流葡萄酒的情况下为约90%，在皮上发酵的葡萄酒中为约45%（剩余的化合物主要是糖）。通过凝胶电泳分离蛋白质级分。果汁和自由流葡萄酒蛋白组分的电泳图谱非常相似，但与葡萄酒在皮肤上发酵的组分的电泳图谱非常不同。将蛋白质和种子酚在葡萄酒样模型溶液中混合，并使混合物静置12小时。将其离心，并通过HPLC分析获得的上清液。从获得的HPLC图谱（蛋白质峰）判断，雾度形成与蛋白质不同：葡萄多酚氧化酶的分离纯化利用各种柱层析方法分离纯化了葡萄多酚氧化酶，并对其酶学性质和化学性质进行了研究。多酚氧化酶的分子量约为40 kDa，其最适pH为6.3。少