| 微波催陈条件对干红葡萄酒颜色和pH的影响 |
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| 引用本文： | 李聪,霍兴荣,郑先哲,刘成海,高晓臣,丁凝冶,金长江,王宏业. 微波催陈条件对干红葡萄酒颜色和pH的影响[J]. 东北农业大学学报, 2010, 41(1) |
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| 作者姓名： | 李聪 霍兴荣 郑先哲 刘成海 高晓臣 丁凝冶 金长江 王宏业 |
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| 作者单位： | 东北农业大学工程学院,哈尔滨,150030;上海科帝康电子科技有限公司,上海,201108 |
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| 基金项目： | 黑龙江省研究生创新科研项目(2009) |
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| 摘 要： | 应用微波技术对新葡萄酒进行了瞬时催陈处理,以微波输出功率和处理时间为可变参数,研究不同参数组合的微波催陈过程对干红葡萄酒颜色和pH值的影响。结果表明,微波处理可提高酒的色度,使酒的颜色更鲜艳,但是对葡萄酒的pH值没有显著影响。分析得到在微波功率420W,处理时间5min,葡萄酒在陈化期间可得到最佳颜色。研究结果可用于加速葡萄酒陈化进程,改善品质。
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| 关 键 词： | 干红葡萄酒 微波 颜色 色度 pH |
Effect of microwave aging conditions on color and pH of dry red wine |
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| LI Cong,Hue Xingrong,ZHENG Xianzhe,LIU Chenghai,GAO Xiaochen,DING Ningye,JIN Changjiang,WANG Hongye. Effect of microwave aging conditions on color and pH of dry red wine[J]. Journal of Northeast Agricultural University, 2010, 41(1) |
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| Authors: | LI Cong Hue Xingrong ZHENG Xianzhe LIU Chenghai GAO Xiaochen DING Ningye JIN Changjiang WANG Hongye |
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| Affiliation: | 1.Engineering College;Northeast Agricultural University;Harbin 150030;China;2.Shanghai Kedikang Electronic Sciences and Technology Co.;Ltd.;Shanghai 201108;China |
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| Abstract: | The instantaneous microwave irradiation method was applied to treat new dry red wine.Selected the microwave output power and treatment time as variables,the effects of variable combination on the wine color and pH value were studied.The results showed that microwave treatment might improve wine chromaticity and color,and had no significant influence on wine pH value.The optimum conditions were obtained with microwave power 420 W and treatment time of 5 min.This study may accelerate the desired wine aging co... |
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| Keywords: | dry red wine microwave color chromaticity pH |
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