不同酿酒工艺对鲜食葡萄酒单体酚的影响
Effect of Different Brewing Techniques on Mono-Phenol in the Wine Fermented by Table Grape
DOI: 10.12677/HJFNS.2013.24012, PDF, HTML,  被引量 下载: 3,374  浏览: 12,684 
作者: 黄 静, 童军茂：石河子大学食品学院，石河子市；南立军：西北农林科技大学葡萄酒学院，杨凌
关键词: 葡萄酒；单体酚；提取；Wine; Mono-Phenol; Extraction
摘要: 研究背景：红提葡萄是世界上栽培面积广、产量高、每年浪费很大的水果之一。如果用其酿酒，即可增加红提葡萄的经济效益，也可以避免浪费。研究目的：探索适宜红提葡萄酿酒的最佳工艺。实验方法：以红提葡萄为试材酿造红提葡萄酒，采用有机溶剂萃取葡萄酒中的单体酚，并通过HPLC分析，探讨不同酿酒工艺对红提葡萄酒中单体酚的影响。实验结果：浸渍时间和贮藏温度均会影响葡萄酒中单体酚的含量。结论：发酵中止后冷藏更有利于多数单体酚类物质的形成和提高。
Abstract: Background: Red globe grape is one of the worldwide planting fruits with abundant yield and high waste annually. It is easy for wines brewed by red globe grape to increase economic benefit and avoid the waste. Objective: To explore the best technology suitable for red globe grape wine. Experimental Methods: We take the red globe grape as the material to make wine and extract the mono-phenol in the wines by the organic solvent. The effects of different brewing techniques on the mono-phenol are discussed through high performance liquid chromatography (HPLC) analysis. Result: Dipping time and storage temperature could affect the content of monomeric phenols in the wines. Conclusion: Technology of isolating residue after fermentation of 4 days and storing at 4℃ after fermentation accomplishment (F4L) was more advantageous to the formation and improvement of most of the monomeric phenols.
文章引用：黄静, 南立军, 童军茂. 不同酿酒工艺对鲜食葡萄酒单体酚的影响[J]. 食品与营养科学, 2013, 2(4): 63-68. http://dx.doi.org/10.12677/HJFNS.2013.24012

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