共查询到20条相似文献,搜索用时 265 毫秒
1.
2.
该文以两种湖南刺葡萄品种(米葡萄和甜葡萄)为原料酿造的干红葡萄酒为研究对象,并利用高效液相色谱-质谱联用(HPLC-MS)技术分析在其酿造过程中酚类物质的含量变化。结果显示,在刺葡萄干红葡萄酒样品中共检测到六大类酚类物质共33种,其中包括7种黄酮醇类物质、5种黄烷-3-醇类物质、3种羟基苯甲酸类物质、3种羟基肉桂酸类物质、7种非酰化花色苷类物质、8种酰化花色苷类物质。在整个酿造过程中,两种刺葡萄酚类物质的变化基本一致,苹乳发酵结束后酚类物质均明显上升。其中米葡萄酒的黄酮醇、黄烷醇含量高于甜葡萄酒,而甜葡萄酒的其他四种酚类物质含量比米葡萄酒高。 相似文献
3.
苹果酒中含有多种酚类物质,主要是酚酸类和类黄酮类化合物,酚酸类包括绿原酸、原儿茶酸和p-香豆酸等,类黄酮类主要是黄烷-3-醇类,包括儿茶素、表儿茶素等.这些成分对苹果酒的风味、颜色和质量起着重要作用.综述了苹果酒中的酚类化合物及其作用机理,并简要介绍了酚类物质的测定方法. 相似文献
4.
干红葡萄酒色泽的形成 总被引:3,自引:0,他引:3
李艳 《中外葡萄与葡萄酒》2003,(3):51-53
干红葡萄酒的酿造是以红葡萄为原料,酿造过程中采用果浆浸提技术,尽可能多的将果皮中所含的色素类物质浸提出来,并采取各种措施使色素类物质稳定。本文仅就红葡萄酒色泽的形成进行探讨。1 红葡萄酒中的色素类物质葡萄酒的色泽主要由来自于葡萄各部分及橡木桶中的色素物质构成。葡萄酒中的色素物质是一种酚类化合物。酚类物质是影响红葡萄酒品质的主要因素,它不仅赋予葡萄酒颜色,而且使葡萄酒具有复杂的口感和味感特性。葡萄中酚类物质很多,而且易于变化,其中主要有酚酸、类黄酮和单宁多聚体。酚酸中有两类主要的物质,即羟基肉桂酸和羟基苯… 相似文献
5.
该研究以‘赤霞珠’单品种干红葡萄酒为基酒,添加不同比例的‘丹菲特’单品种干红葡萄酒,旨在通过改变‘赤霞珠’干红葡萄酒的酚类物质组成,改善其颜色表现。利用超高效液相色谱-三重四极杆串联质谱(UPLC-MS/MS)对葡萄酒中的酚类物质进行测定,并结合CIELAB颜色评价体系对调配葡萄酒的颜色品质进行分析。结果表明,‘丹菲特’单品种干红葡萄酒的添加比例在20%和25%时对‘赤霞珠’干红葡萄酒的颜色改善有较好的效果,能够显著提高红色色调,降低黄色色调,同时显著提高调配葡萄酒的类黄酮类物质含量,其中添加比例为20%的葡萄酒黄烷醇含量最高(25.27 mg/L),添加比例为25%的葡萄酒花色苷(371.72 mg/L)和黄酮醇类物质(16.23 mg/L)含量较高。 相似文献
6.
于清琴 《中外葡萄与葡萄酒》1996,(2):41-41
醇类与葡萄酒的酒体于清琴(山东省轻工实业发展公司)关键词醇类,葡萄酒,香气,酒体葡萄酒中的醇类极其复杂,主要包括乙醇、甘油、高级醇、2.3一J二醇和甲醇,也有少量的萜品醇、肌醇及带有羟基基团的其它物质。这些醇类是形成葡萄酒香气并使酒体丰满醇厚所必不可... 相似文献
7.
8.
为了研究苹果酸-乳酸发酵过程对葡萄酒香气的影响,采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)对赤霞珠葡萄酒苹乳发酵过程中香气物质动态的变化进行了监测。结果表明:在葡萄酒苹乳发酵过程中共检出55种不同的香气成分,包括22种酯类、10种醇类、8种酸类、7种醛类、4种酮类、3种萜烯类和1种酚类,其中酯类、醇类和酸类化合物为苹乳发酵过程中主要香气成分。相比于发酵起始阶段(0 d),发酵末期(18 d)葡萄酒中的酯类和酸类化合物的质量分数由20.7%和1.08%上升至25.61%和2.33%,主要包括乙酸乙酯、己酸乙酯、月桂酸等,这类香气物质能够赋予葡萄酒浓郁的果香,而由于酯化反应醇类化合物的质量分数由42.89%下降至29.01%,主要变化为异戊醇等高级醇质量分数的降低。由此看出,葡萄酒经过苹乳发酵不仅增强了酒体的水果类香气还提高了葡萄酒的安全性。 相似文献
9.
以新疆天山北麓石河子产区的4种不同成熟度‘赤霞珠’葡萄果实所酿葡萄酒为样本,对葡萄酒中的酚类物质组成和抗氧化活性进行测定,分析样品的差异性及相关性,探究葡萄成熟度对葡萄酒酚类物质和抗氧化活性的影响。通过对酚类物质含量、DPPH自由基清除能力和铁离子还原能力的测定,结果表明,葡萄成熟度对葡萄酒酚类物质和抗氧化能力有较大影响。花色苷含量随着葡萄成熟度的上升呈现增高趋势,黄酮醇和黄烷-3-醇含量呈现下降趋势。抗氧化能力的不同主要是由酚类物质差异导致。黄酮醇和黄烷-3-醇类物质对DPPH自由基清除率影响较大;花色苷乙酰化物质会使低成熟度的葡萄酒呈现出与高成熟度葡萄酒相似的铁离子还原能力。 相似文献
10.
11.
Mulero J Zafrilla P Cayuela JM Martínez-Cachá A Pardo F 《Journal of food science》2011,76(3):C436-C440
Abstract: Wine phenolic composition depends on the grapes used to make wine and on vinification conditions. The occurrence of these biological compounds has stimulated numerous studies focused on understanding the mechanisms that influence their concentrations in wine. This article studied the effect of different vinification techniques on the antioxidant activity and on the phenolic compounds of red wine made from the variety of Monastrell grapes obtained by organic culture. To this purpose, 3 different vinification procedures were carried out: vinification after prolonged maceration, vinification with the addition of enological enzymes, and traditional vinification procedures (used as control).The results showed similar values of antioxidant activity in all 3 types of wine elaborated and found no differences in the concentrations of the different types of phenolic compounds in wine made with the 3 different methods. The evolution of antioxidant activity and phenolic compounds tested in wines during 3 mo of storage showed a similar pattern. Organic wine has acquired an important role in the economic world and its important, working in oenology to research in this field. 相似文献
12.
Belinda Kemp Bruna Condé Sandrine Jégou Kate Howell Yann Vasserot Richard Marchal 《Critical reviews in food science and nutrition》2019,59(13):2072-2094
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques. 相似文献
13.
14.
Lingxi Li 《Critical reviews in food science and nutrition》2019,59(4):563-579
Phenolic compounds are important constituents of red wine, contributing to its sensory properties and antioxidant activity. Owing to the diversity and structural complexity, study of these compounds was mainly limited, during the last three decades, on their low-molecular-mass compounds or simple phenolic compounds. Only in recent years, much attention has been paid to highly polymerized polyphenols in grape and red wines. The reason for this is largely due to the development of analytical techniques, especially those of HPLC-ESI-MS, permitting the structural characterization of highly polymerized polyphenols. Furthermore, the knowledge on the biological properties of polymeric polyphenols of red wine is very limited. Grape polyphenols mainly consist of proanthocyanidins (oligomers and polymers) and anthocyanins, and low amount of other phenolics. Red wine polyphenols include both grape polyphenols and new phenolic products formed from them during winemaking process. This leads to a great diversity of new polyphenols and makes wine polyphenol composition more complex. The present paper summarizes the advances in the research of polymeric polyphenols in grape and red wine and their important role in Enology. Scientific results indicate that polymeric polyphenols, as the major polyphenols in grape and red wine, play a major role in red wine sensory properties, color stability and antioxidant activities. 相似文献
15.
16.
17.
Monagas M Bartolomé B Gómez-Cordovés C 《Critical reviews in food science and nutrition》2005,45(2):85-118
Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine, as well as for numerous physiological properties associated with wine consumption. Mass spectrometry has allowed for great progress in the identification and characterization of wine polyphenols. The aim of the present article is to summarize the numerous advances recently achieved in this field. The main type of phenolic compounds found in wine, including hydroxybenzoic and hydroxycinnamic acids, stilbenes, flavones, flavonols, flavanonols, flavanols, and anthocyanins, are firstly described. Chemical reactions and mechanisms involving phenolic compounds during winemaking are also extensively discussed, including enzymatic and chemical oxidation reactions, direct and acetaldehyde-mediated anthocyanin-tannin condensation reactions, acetaldehydemediated and glyoxylic acid-mediated tannin-tannin condensation reactions and, C-4/C-5 anthocyanin cycloaddition reactions with 4-vinylphenols, vinylflavanols and pyruvic acid, among others, leading to the formation of pyranoanthocyanins. Useful mass spectral data of well-known and novel phenolic compounds recently identified in wine, and details related to their fragmentation pathway according to different ionization techniques, are given. 相似文献
18.
With increase in the socioeconomic status, the demand of the health and nutraceutical food is increasing day-by-day. Wine contains a wide variety of the biologically active compounds including antimicrobial compounds (phenolics, acids, alcohols, bioamines, etc.) which possess the numerous health benefits. The concentration of these compounds changes according to the raw material their varieties and vinification process. Phenolics, such as epicatechin, gallic acid, catechin, caffeic acid, vannillic acid, p-coumaric acid and resveratrol, are present in different wines. Wine also contains various acids such as tartaric acid, succinic acid, acetic acid and malic acid. Alcohol includes majorly the ethanol with a minute quantity of methanol and other higher alcohols, whereas the bioamine includes the ethanolamine, ammonia and histamine. These all compounds have the ability to possess antimicrobial activity either independently or in the conjugative form with the other compounds. In this article, efforts have been made to document the different antimicrobial compounds present in wines and their antimicrobial activity. This review has the potential to attract readers; mainly researchers and industrialists for the future study and product development in the wine industry. 相似文献
19.
Pozo-Bayón MÁ Monagas M Bartolomé B Moreno-Arribas MV 《Critical reviews in food science and nutrition》2012,52(1):31-54
This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, and biogenic amines, is discussed. The different strategies and alternative methodologies that are being carried out to reduce or to avoid the presence of these substances in wines are also discussed. In recent years much work has focused on establishing the scientific explanations for the positive biological effects of some wine compounds. In this review, we also examine the latest knowledge regarding wine and health, focusing on two types of compounds that have been related to the positive effects of moderate wine consumption, such as phenolic compounds and bioactive peptides. 相似文献
20.
Attilio Giacosa Roberto Barale Luigi Bavaresco Milena Anna Faliva Vincenzo Gerbi Carlo La Vecchia 《Critical reviews in food science and nutrition》2016,56(4):635-640
The relation between alcohol consumption and mortality is a J-shaped curve in most of the many studies published on this topic. The Copenhagen Prospective Population Studies demonstrated in the year 2000 that wine intake may have a beneficial effect on all cause mortality that is additive to that of alcohol. Wine contains various poliphenolic substances which may be beneficial for health and in particular flavonols (such as myricetin and quercetin), catechin and epicatechin, proanthocyanidins, anthocyanins, various phenolic acids and the stilbene resveratrol. In particular, resveratrol seems to play a positive effect on longevity because it increases the expression level of Sirt1, besides its antioxidant, anti-inflammatory and anticarcinogenic properties. Moderate wine drinking is part of the Mediterranean diet, together with abundant and variable plant foods, high consumption of cereals, olive oil as the main (added) fat and a low intake of (red) meat. This healthy diet pattern involves a “Mediterranean way of drinking,” that is a regular, moderate wine consumption mainly with food (up to two glasses a day for men and one glass for women). Moderate wine drinking increases longevity, reduces the risk of cardiovascular diseases and does not appreciably influence the overall risk of cancer. 相似文献