Influences Of Phenols On The Color Of The New Red Wine Produced At The Eastern Foot Of Helan Mountain

Color as the sensory indicator of red wine,supply the quality,type and the stability of the storage period,has also become improtant factor for consumers to chose.Polyphenols as red wine "skeleton structure", plays a decisive role in wine flavor, texture and color are.Polyphenols as the "skeleton structure" of red wine,plays a decisive role in flavor, texture and color.The east of Helan Mountain producing areas is widely recognized as a very important areas for the grape with high quality.This experiment summarized the phenolic substances which imapct the color of new grape wine in east Helan Mountain,and studied on the color.the reasults are as follows:1、There are less differences on the physical and chemical indicators of different varieties,and the physical and ehemical indicators of the different varieties of this region are in line with the national standard.thus excluding the impact of other factors on the color of the wine samples.The chroma has a positive correlation and linear with the anthocyanins and total phenol.The total phenols and anthocyanins have a positive correlation with WC、WCA、PPC,Therefore we can focuse on anthocyanins and polyphenols chroma.Organizated the professional tasting persons,scoring in two ways:score with color and blind tast.And do a correlate analysis,the result as follow:the color has a very important influence on the final results of the sensory evaluation.With chemical methods and sensory evaluation results are basically the same, but there are deviations in the accurate determination of the wine color, must be combined with the sensory evaluation.2> We optimized the method that test the initial polypheol structure by HPLC,and got a better choice of the separation and stable peak time through comparative experiments on sample preparation and chromatographic conditions.Quantitative determination of the new red wine in this region colorless polyphenols,Combine&with principal component analysis come to affect the quality of the wine in a new red wine phenolic compounds:Rutin> syringic acid> catechin> not gallic acid> coumaric acid> salicylic acid> quercetin; impact, followed by:ferulic acid and benzoic acid, with minimal impact caffeic acid.3、We also get9kinds of anthocyanins of the new wine with HPLC.Based on the standard curves,we get the content of9kinds of anthocyanins,and get the composition of the anthocyanins in different varieties.Derived anthocyanins chroma response equation:Get kinds of anthocyanins which have major impact on the color with PCA:Delphinidin3-O-glucoside,cyaniding3-O-glucoside,3’A flower delphinidin3-O-glucoside,peonidin3-O-glucoside, dimethyldelphinidinSu3-O-glucoside; peonidin3-O (6-Oacetyl)glucosidase;So we clear the charcateristics of anthocyanins consititute and the response to the color..