| 葡萄酒发酵前后稳定同位素特征变化及初步相关性分析 |
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| 引用本文： | 申雪,聂晶,李春霖,邵圣枝,黄翠,张永志,武运,袁玉伟.葡萄酒发酵前后稳定同位素特征变化及初步相关性分析[J].核农学报,2022,36(3):628-634. |
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| 作者姓名： | 申雪 聂晶 李春霖 邵圣枝 黄翠 张永志 武运 袁玉伟 |
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| 作者单位： | 1新疆农业大学食品科学与药学学院,新疆 乌鲁木齐 8300522浙江省农业科学院农产品质量安全与营养研究所,浙江 杭州 3100213农业农村部农产品信息溯源重点实验室,浙江 杭州 310021 |
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| 基金项目： | 国家重点研发计划政府间国际科技合作重点专项(2017YFE0110800)； |
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| 摘 要： | 为探讨葡萄酒发酵前后稳定同位素的特征变化,通过元素分析仪-稳定同位素比率质谱(EA-IRMS)对发酵前(全果、果汁与皮籽)样品和发酵后固体样品(皮渣和酒)中δ13C、δ15N、δ2H和δ18O进行了分析.结果表明,葡萄酒发酵前后各样品中δ15N、δ2H和δ18O均存在显著性差异;并且各元素的变化规律性不强,发酵前后相关...
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| 关 键 词： | 葡萄酒 稳定同位素 发酵 元素分析仪-稳定同位素比率质谱 |
| 收稿时间： | 2021-03-17 |
Changes in Stable Isotopic Characteristics of Wine After Fermentation and Preliminary Correlation Analysis |
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| SHEN Xue,NIE Jing,LI Chunlin,SHAO Shengzhi,HUANG Cui,ZHANG Yongzhi,WU Yun,YUAN Yuwei.Changes in Stable Isotopic Characteristics of Wine After Fermentation and Preliminary Correlation Analysis[J].Acta Agriculturae Nucleatae Sinica,2022,36(3):628-634. |
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| Authors: | SHEN Xue NIE Jing LI Chunlin SHAO Shengzhi HUANG Cui ZHANG Yongzhi WU Yun YUAN Yuwei |
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| Institution: | 1College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 8300522Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 3100213Key Laboratory of Information Traceability for Agriculture and Rural Affairs, Hangzhou, Zhejiang 310021 |
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| Abstract: | In order to investigate the changes in the stable isotope characteristics of grapes before and after fermentation,the elemental analyzer-stable isotope ratio mass spectrometry(EA-IRMS)was used to analyze the solid samples before fermentation(whole fruit,fruit juice and skin seeds)and after fermentation(skin residue and wine).δ13C,δ15N,δ2H andδ18O were analyzed.The results showed that there were significant differences inδ15N,δ2H,andδ18O in the samples before and after fermentation;and the regularity of the changes of each element was not strong,and the correlation before and after fermentation was not significant(P>0.05).This study initially revealed the characteristic changes of stable isotopes in wine fermentation,which has a certain reference value for the study of fermentation products and isotope fractionation. |
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| Keywords: | wine stable isotope fermentation elemental analyzer-stable isotope ratio mass spectrometry |
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