摘要
花色素苷是葡萄酒中最主要的呈色物质,是影响葡萄酒感官质量的重要因素之一。本文论述花色素苷的结构、性质、用途及与葡萄酒口感的关系;花色素苷在葡萄酒中的变化、稳定性处理;提高葡萄酒中颜色的各种方法以及添加色素的检查方法。
Anthocyanins is the most primary coloring matter in wine,and is one of the most important matters that affect thesensory quality This review demonstrates the structure,characteristics,functions;the changes of anthocyanins in wine,alsostabilities and treatment;methods improving the color in wine and the reactions between anthoayanins in wine and taste of wine.
出处
《中外葡萄与葡萄酒》
2002年第2期25-29,共5页
Sino-Overseas Grapevine & Wine
