摘要
本文对欧亚种、野生种和杂交种共９个酿酒葡萄（种）品种酚类物质特性进行了研究。结果表明不同种酿酒葡萄品种果实酚类物质含量之间存在显著差异；发酵和贮藏过程中各品种酚类物质的变化趋势不同。酚类物质各指标间大都呈极显著相关关系；根据酚类物质特性可以选择适宜的酿酒品种酿造不同类型的葡萄酒。
：Phenolic characteristics of (total) nine varieties (vitis) of V.vinifera、Species and Hybrids were studied. The results showed that there were significant differences about phenols between different varieties(species) of grapes. The changes trends of phenolic compounds were different during fermenting and storaging period. There were significant correlation between some parameters of phenols. Different types of wines may be made by selecting suitable varieties according to phenolic characteristics. Key Word：winegrape; Phenols
出处
《中外葡萄与葡萄酒》
2000年第4期13-15,共3页
Sino-Overseas Grapevine & Wine
