赤ワイン中のリスベラトロール含量に及ぼす気象要因および熟成の影響 Effects of Weather Conditions and Aging on Resveratrol Concentration in Red Wines

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MLF終了後の熟成初期における赤ワイン中のRT(トランスとシス異性体)量の変化および長期熟成ワイン中のRT含量を調査した.<BR>(1) ワイン中のRT量は,MLF終了8ケ月後まで継続し増加し,MLF終了10ヶ月後では,RT量は一部のワインで減少しはじめていた.このことから,MLF終了以後も数ケ月間までは,パイシードの加水分解が継続していることが明らかになった.<BR>(2) 収穫年の異なる長期熟成(3~13年)ワイン中の総RT量は1.80~3.47mg/lで,この間ではトランスーRTは比較的安定して残存していることが判明した.また,同時に0.17~1.30mg/lのパイシードも検出された.<BR>(3)ブドウ生育期の気象条件と長期熟成ワイン中に安定的に残存していたトランス-RT量との相関を検討したところ,6月から9月までの月平均温度の合計値との間で負の相関(r=-0.759, p<0.05)が見られ,温度が高い条件下で収穫されたブドウを用いたワインではRT量は少なくなる傾向が認められた.

Resveratrol (RT) has been suggested to have a protective effect against cardiovascular diseases. We analyzed the concentration of RT in red wine samples at early stages of aging and old vintage wines, by a combination of normal and reverse phase HPLC. Although we have previously reported that RT contents in red wine samples, made from eight grapevines grown in Hokkaido, Japan, after malolactic fermentation were generally higher than those measured at the end of alcoholic fermentation, the increasing level of RT in the wines was shown to continue until 8 months after malolactic fermentation accompanied by a decrease in piceid (RT glucoside) probably due to β-glucosidase produced by lactic acid bacteria. During further storage period the RT level was presumed to little change. In analysis of red vintages (from 1982 to 1992) made from the same grapevine, considerable amounts of RT (1.8-3.5mg/l) were present. Although there was a decrease of <I>cis</I>-RT content with aging years, there was no correlation between <I>trans</I>-RT content and aging years, suggesting that <I>trans</I>-RT level in wines would be stable during aging period. The relationship between <I>trans</I>-RT levels in the vintages and weather conditions at the vineyard from June to September of harvest years showed trend where the concentrations of <I>trans</I>-RT decreased when the temperature was high. Thus, it was found that much of the variation in RT content in red wines, reported in the literature, could be partially explained by weather conditions during the grape berry development as well as by intrinsic properties of grapevines from which wines were vinted.

収録刊行物

  • 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology

    日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 49(4), 220-227, 2002-04-15

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10008251217
  • NII書誌ID(NCID)
    AN10467499
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    1341027X
  • NDL 記事登録ID
    6137369
  • NDL 雑誌分類
    ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z17-126
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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