摘要
花色苷、单宁是形成葡萄酒色泽的主要成份。乙醛也是酒中的天然成份。这三种物质在适宜数量比例、温度和酸度条件下会发生缩合,形成新的更稳定的衍生物色素,而且酒中的乙醇可使这种分子量更大的色素保持溶解状态。对于兑制型的甜葡萄酒,通过添加葡萄皮色素、微量乙醛和与色素同量或更高摩尔比的儿茶酚,在pH3.5、室温下暗置一个月,可获得色泽更稳定的紫红色的艳丽酒色。
Anthocyanins,tannins and acetaldehyde are natural ingredients of wine.More stable pigment-derivatives which canbe kept soluble and stable in ethanol of wine would be derived from these components through polymerization on optimalconditions such as proper mol ratio(catechin vs anthocyanin),temperature and acidity.With grape skin extract and littleacetaldhyde and catechin (same or higher mol ratio vs anthocyanin), the confecting red wine would obtain mauver colour andluster at pH3.5 and at room temperature after one month aging in darkness.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期44-47,共4页
Food Science
关键词
红葡萄酒
花色苷
增色
稳定
Red wine Anthocyanin Colour augmentation Stabilization
