干红葡萄酒酿造过程中白藜芦醇的变化

采用赤霞珠、玫瑰香为原料，单品种发酵酿造干红葡萄酒，发酵期间葡萄酒中的白藜芦醇的变化情况直接采用HPLC直接进样方法检测。主发酵温度控制在26℃左右，主发酵前添加60mg／L的二氧化硫，在后发酵时补充加入10mg／L的SO2，能有效降低白藜芦醇的损失。两个单品种酿造的干红葡萄酒经过苹果酸一乳酸发酵后白藜芦醇总量都略微提高，分别达到4．92mg／L和3．87mg／L。

Change of Resveratrol Content in the Brewing Process of Dry Red Wine

Cabernet sauvignon and Muscat were used as raw materials to produce dry red wine by single species fermentation.The change status of resveratrol content during the fermentation was monitored directly by HPLC.Chief fermentation temperature controlled at 26 ℃,60 mg/L SO2 added before chief fermentation,and 10 mg/L SO2 added in late fermentation stage,which could effectively reduce resveratrol loss in the fermentation.The total content of resveratrol after malolactic fermentation in dry red wine made by two different single species increased to 4.92 mg/ L and 3.87 mg/ L respectively.