摘要
葡萄酒的加工会产生大量的废弃物即葡萄酒渣,葡萄酒渣富含多酚类化合物等生物活性物质。介绍了葡萄酒渣中多酚类物质的分布及分离纯化方法的研究进展,旨在为葡萄酒渣的综合利用和新型食品添加剂的开发提供一定的参考和借鉴。
A large amount of wine lees was produced during wine-making and the less contained rich bioactive substances such as polyphenols etc. In this paper, the research progress in the distribution, the separation, and the purification ofpolyphenols in wine lees was introduced, which could provide useful reference for the comprehensive utilization of wine lees and the development of new-type food additives.
出处
《酿酒科技》
北大核心
2012年第12期17-22,共6页
Liquor-Making Science & Technology
基金
北京市教育委员会科技计划项目专项资助课题(SQKM201210858001)
北京市属高等学校人才强教计划资助项目
关键词
葡萄酒
葡萄酒渣
多酚
分布
提取
wine
wine lees
polyphenols
distribution
extraction
