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| 微氧处理对干红葡萄酒酚类物质的影响 | |
| 引用本文： | 康文怀,李华,张建才,严升杰,杨雪峰,张艳芳.微氧处理对干红葡萄酒酚类物质的影响[J].中国农学通报,2005,21(12):103-104,116. |
| 作者姓名： | 康文怀 李华 张建才 严升杰 杨雪峰 张艳芳 |
| 作者单位： | 1. 西北农林科技大学葡萄酒学院,陕西,杨凌,712100 2. 河北科技师范学院食品工程系,河北,昌黎,066600 3. 华夏葡萄酿酒有限公司,河北,昌黎,066600 |
| 摘 要： | 研究了微氧处理对葡萄酒酚类物质的影响,分析了单宁、花色素苷、盐酸指数、明胶指数和 PVP指数的变化。结果表明:适宜的微氧处理可以促进游离态花色素苷向结合态转化,促进单宁聚合 等;相关分析表明单宁、盐酸指数、明胶指数间两两相关,游离花色素苷与其他指标呈负相关。 |
| 关 键 词： | 微氧 酚类物质 干红葡萄酒 |
| 收稿时间： | 2005-06-02 |
| 修稿时间： | 2005-06-022005-06-07 |
Effects of Micro-oxygenation on Phenols of Dry Red Wine |
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| Kang Wenhuai,Li Hua,Zhang Jiancai,Yan Shengjie,Yang Xuefeng,Zhang Yanfang.Effects of Micro-oxygenation on Phenols of Dry Red Wine[J].Chinese Agricultural Science Bulletin,2005,21(12):103-104,116. | |
| Authors: | Kang Wenhuai Li Hua Zhang Jiancai Yan Shengjie Yang Xuefeng Zhang Yanfang |
| Abstract: | Effects of micro-oxygenation on phenols of dry red wine were studied. Changes of tannins, anthocyanins, index of and PVP were analyzed. The results showed that appreciated micro-oxygenation might improve the free anthocyanins into the mixd, and be advantageous to formation of mixed tannins. By correlation analysis, tannins, index of hydrochloric acid and glutin were significant correlated with each other, and free anthocyanins were negative correlation with others. |
| Keywords: | Micro-oxygenation Phenols Dry red wine |
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