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白藜芦醇加强型葡萄酒现状

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摘要 白藜芦醇是葡萄酒保健作用的重要活性因子,具有抗氧化,预防心脑血管疾病及癌症等功效,但在葡萄酒中的含量较低。胁迫处理后的葡萄藤含有较高含量的白藜芦醇,与葡萄酒中的白藜芦醇具有同源性,其他多酚种类及结构接近,可作为提高葡萄酒中白藜芦醇的原料。本文简要介绍了白藜芦醇加强型葡萄酒的一些尝试,并就葡萄藤在加强型葡萄酒酿造工艺中的创新应用提出几点建设性的设想。
作者 胡厚才
出处 《中外葡萄与葡萄酒》 2013年第4期60-62,共3页 Sino-Overseas Grapevine & Wine
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