摘要
经超高压处理的干红葡萄酒在存贮一年后,采用高效液相色谱法测定其中11种酚酸物质的含量。结果表明,随着处理压力和处理时间的改变,此11种酚酸含量发生显著的变化;超高压处理的酒样与未经超高压处理的酒样相比,一年后的变化比刚处理后的变化更显著。
Reversed phase-high performance liquid chromatography （RP-HPLC） coupled with UV-visible detector was used to measure the content of 11 kinds of phenolic acids in red wine treated by ultra：high pressure after one year of aging. The results suggested that there was complex change in all phenolic acids content in the treated red wine after one year of aging with the change of treating time and treating pressure. Compared with red wine treated by UHP immediately, the change of phenolic acids in red wine treated by UHP after one year of aging was more significant.
出处
《酿酒科技》
北大核心
2013年第2期31-33,共3页
Liquor-Making Science & Technology
基金
国家十二五科技支撑计划:优质果酒加工关键技术研究及产业化示范(2012BAD31B07)
关键词
葡萄酒
超高压
酚酸
wine
ultra-high pressure
phenolic acids
