摘要
赤霞珠葡萄中含有丰富的多酚和花色苷成分,对河北怀来赤霞珠葡萄酒发酵过程中多酚和花色苷含量变化进行分析。结果表明,发酵过程中花色苷和多酚的含量呈不断下降趋势,尤其是前20 d时较为明显,花色苷含量由初始的553 mg/L降至413 mg/L,多酚含量由初始的698 mg/L下降到525 mg/L;发酵20 d后,多酚和花色苷的含量一直保持下降趋势,下降趋于缓慢;酿制得到的赤霞珠葡萄酒清澈透明,滋味醇厚,说明其中糖、酸、酚类成分及花色苷比例合适,口感较为协调。
Cabernet sauvignon grape contains rich polyphenols and anthocyanins. The changes of polyphenols content and anthocyanins content during the fermentation of Cabernet sauvignon grape wine from Huailai was analyzed. The results showed that, the content ofpolyphenols and an- thocyanins kept decreasing during the fermentation process and the decrease was sharp especially in the first 20 d （anthocyanin content decreased from initial 553 mg/L to 413 mg/L, and polyphenols content decreased from initial 698 mg/L to 525 rag/L）; 20 d after the fermentation, the de- crease slowed down; the produced wine was clear and transparent with mellow taste, suggesting that the proportions of sugar, acids, phenolic compounds and anthocyanins in wine were balanced.
出处
《酿酒科技》
北大核心
2013年第11期18-20,共3页
Liquor-Making Science & Technology
基金
北京市教育委员会科技计划面上项目专项资助课题(SQKM201210858001)
北京市属高等学校人才强教计划资助项目
北京电子科技职业学院一般科技课题(YZKB2010003)
关键词
赤霞珠干红葡萄酒
发酵过程
花色苷
多酚
Cabernet Sauvigrmn grape wine
fermentation process
anthocyanin
polyphenol
