| 影响干红葡萄酒中白藜芦醇含量的因素分析 |
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| 引用本文： | 张健,高年发. 影响干红葡萄酒中白藜芦醇含量的因素分析[J]. 中国酿造, 2007, 0(2): 12-15 |
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| 作者姓名： | 张健 高年发 |
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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 |
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| 摘 要： | 研究了葡萄品种、年份、酿酒酵母、果胶酶、SO2、澄清剂等对干红葡萄酒中白藜芦醇含量的影响。结果表明,葡萄品种对白藜芦醇含量有显著影响,年份的影响不显著。以2005年梅鹿辄葡萄为原料,用3号酿酒酵母发酵酿制的酒中白藜芦醇含量最高。果胶酶有利于白藜芦醇的浸出,SO2可防止白藜芦醇的氧化,明胶处理白藜芦醇损失最小。
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| 关 键 词： | 白藜芦醇 葡萄酒 品种 年份 酵母 澄清剂 |
| 文章编号： | 2054-0571(2007)02-0012-04 |
| 修稿时间： | 2006-08-09 |
Factors influenced the content of resveratrol in dry-red wine |
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| ZHANG Jian,GAO Nian-fa. Factors influenced the content of resveratrol in dry-red wine[J]. China Brewing, 2007, 0(2): 12-15 |
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| Authors: | ZHANG Jian GAO Nian-fa |
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| Abstract: | The effects of wine variety,vintage,yeast,pectase,SO2 and clarificant on resveratrol content in dry-red wine were studied.The results indicated that grape variety had significant effects on resveratrol content,but vintage did not influenced resveratrol content remarkably.Using merlot harvested in 2005 as material,the highest content of resveratrol was detected in the wine fermented by No.3 yeast.Besides,the pectinase facilitated resveratrol extraction,the addition of SO2 avoided resveratrol oxidation,and the clarification of glutin caused the least loss of resveratrol. |
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| Keywords: | resveratrol wine variety vintage yeast clarificant |
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