摘要
采用HPLC测定了 17种葡萄酒中白藜芦醇含量。干红葡萄酒中白藜芦醇的含量远高于干白葡萄酒。干红葡萄酒中白藜芦醇的含量与葡萄品种有关 。
The contents of resveratrol in 17 different wines were determined by HPLC.The results showed that the content of resveratrol in dry red wine was far higher than that in dry white wine and the content of it in dry red wine was correlative to the species .For the same species ,the content in dry red wine was related to the grape growing area and the process.
出处
《工业微生物》
CAS
CSCD
北大核心
2001年第4期34-36,共3页
Industrial Microbiology
