摘要
赤霞珠干红葡萄酒发酵期间葡萄酒中的白藜芦醇的变化情况采用HPLC直接进样方法检测。主发酵温度控制在26℃～28℃，主发酵前添加60 mg/L的二氧化硫，在后发酵时补充加入10 mg/L的SO2，能有效的降低白藜芦醇的损失。经过苹果酸-乳酸发酵后白藜芦醇总量略微有点提高，达到4.98 mg/L。
Cabernet Sauvignon as raw materials, a single variety of fermentation of dry red wine, wine during fermentation of resveratrol in changes directly using HPLC direct injection method for the detection. The main fermentation temperature is about 26℃-28℃, the main fermentation before adding a 60 mg/L sulfur dioxide , after fermentation when added 10 mg/L SO2 can effectively reduce the loss of resveratrol. The wine by malic acid lactic acid fermentation total resveratrol were slightly improve ,reached 4.98 mg/L.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期61-63,共3页
Food Research and Development
关键词
白藜芦醇
赤霞珠
葡萄酒
resveratrol
Cabernet Sauvignon
wine
