| 葡萄酒发酵过程中白藜芦醇含量变化的研究 |
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| 引用本文： | 高年发,陈志崸,姜丽,张健. 葡萄酒发酵过程中白藜芦醇含量变化的研究[J]. 酿酒科技, 2006, 0(12): 33-36 |
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| 作者姓名： | 高年发 陈志崸 姜丽 张健 |
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| 作者单位： | 天津市工业微生物重点实验室,天津科技大学生物工程学院,天津,300222;天津市工业微生物重点实验室,天津科技大学生物工程学院,天津,300222;天津市工业微生物重点实验室,天津科技大学生物工程学院,天津,300222;天津市工业微生物重点实验室,天津科技大学生物工程学院,天津,300222 |
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| 摘 要： | 跟踪2005年河北沙城、昌黎、天津蓟县和宁夏御马葡萄产区的干红葡萄酒生产过程，分别采集以赤霞珠葡萄为原料的不同发酵时期的样品，用高效液相色谱检测白藜芦醇含量，研究葡萄酒发酵过程中白藜芦醇含量的变化规律。结果表明，尽管不同产地在发酵过程中生成的白藜芦醇含量有所不同，但都随着果胶酶添加和酵母发酵的进行，白藜芦总醇含量逐渐上升，至主发酵时白藜芦总醇含量达到最高，进入苹果酸-乳酸发酵后，白藜芦醇含量有所下降并维持一定的水平。
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| 关 键 词： | 葡萄酒 发酵过程 白藜芦醇 含量变化 |
| 文章编号： | 1001-9286(2006)12-0033-04 |
| 收稿时间： | 2006-07-10 |
| 修稿时间： | 2006-07-10 |
Study on the Change of Resveratrol Content in the Fermentation of Grape Wine |
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| GAO Nian-fa,CHEN Zhi-di,JIANG Li,ZHANG Jian. Study on the Change of Resveratrol Content in the Fermentation of Grape Wine[J]. Liquor-making Science & Technology, 2006, 0(12): 33-36 |
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| Authors: | GAO Nian-fa CHEN Zhi-di JIANG Li ZHANG Jian |
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| Abstract: | Through the tracking of dry red claret production process in Hebei Shacheng,Changli,Tianjin Jixian and Ningxia Yuma in 2005 and by gathering claret samples(Cabernet sauvignon as raw materials) in different fermentation periods,resveratrol content were measured by HPLC and the content change rules were studied.The results indicated that resveratrol content in different producing areas varied during the fermentation and it increased gradually along with the fermentation and the addition of pectase and it reached the highest level up to chief fermentation,then it decreased and maintained a certain level till malolactic fermentation. |
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| Keywords: | grape wine fermentation process resveratrol content change |
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