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。
The effects of wine variety, vintage, yeast, pectase, SO2 and clarificant on resveratrol content in dry-red wine were studied. The resuits 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.
出处
《中国酿造》
CAS
北大核心
2007年第2期12-15,共4页
China Brewing
基金
天津市高等学校科技发展基金资助(20050806)
