摘要
利用HPLC检测分析了两种不同工艺条件下葡萄酒中9种主要花色素苷的含量。结果表明,两种工艺条件下葡萄酒中的花色素苷主要包括二甲花翠素3-O-葡萄糖苷和二甲花翠素3-O-(6-O-乙酰)葡萄糖苷,两者约占总花色素苷的83.18%和83.36%;但由于浸渍时间长短的不同,使得总花色素苷的含量不同,工艺二高于工艺一;另外,由于两种工艺的浸渍阶段的不同,各花色素苷的种类和含量也不尽相同。
The content of nine main anthocyanins in two grape wine products produced by different techniques was measured by HPLC. The re- suits showed that anthocyanins in the two wine products mainly included malvidin 3-O-glucoside and malvidin 3-0- （6-O-acetyl）--glucoside, ac- counting for about 83.18 % and 83.36 % of total anthocyanins respectively. However, total anthocyanins content in two wine products was differ- ent due to their different steeping time, total anthocyanins content in wine produced by No.2 technology was higher than that by No.1 technology, and the varieties and content of anthocyanins were also different for the two wine products. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2012年第11期51-53,共3页
Liquor-Making Science & Technology
