摘要
在不同温度条件下对红葡萄酒进行储存实验,运用福林-酚比色法测定不同温度条件下葡萄酒中总酚含量,同时检测葡萄酒褐变度的变化规律,研究分析温度对红葡萄酒氧化褐变及其氧化褐变速率的影响。研究发现,温度越高,葡萄酒总酚减少越快,氧化褐变度也越大。研究将为红葡萄酒储存和包装研究提供理论基础。
Red wine was stored under different temperatures,total phenol was measured by Folin-Ciocalteu assay,and the variation of oxidative browning was tested at the same time.The influence of temperature on the content of total phenol and oxidation rate were analyzed.It was found that the higher the temperature,the faster the total phenol reduces and the greater the degree of oxidative browning in red wine.The results can provide theoretical basis for the storage and packaging of red wine.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第6期152-153,157,共3页
Science and Technology of Food Industry
关键词
红葡萄酒
氧化褐变
软包装
福林-酚比色法
温度
red wine
oxidative browning
flexible packaging
Folin-Ciocalteu
temperature
