干红葡萄酒中白藜芦醇的含量与分布

Content and distribution of resveratrol in dry red wine

对影响葡萄酒中白藜芦醇含量的因素进行了系统的研究。结果表明:葡萄浆果中的白藜芦醇主要分布在果皮上;发酵温度及酵母菌、乳酸菌种类对葡萄酒中白藜芦醇含量有一定的影响,而果胶酶对其几乎没有影响;产地、年份等生态条件的差异导致了葡萄酒中白藜芦醇含量的差异;国产干红葡萄酒中白藜芦醇含量差异明显。

Factors affecting the resveratrol content in dry red wine were studied. The results show that resveratrol of grapeberry was especially rich in the grape skin. Fermentation temperature, strains of yeast and lactobacillus had some effects on theresveratrol content in dry red wine, but pectinase had hardly any effect. The differences of ecological conditions such as the originand vintage led to the variation of resveratrol content in dry red wine. The difference of the resveratrol content in dry red winesmade in our country was evident.