摘要
研究了不同的贮藏条件下,刺葡萄酒在贮藏期间主要黄酮类物质的变化.实验结果表明:随贮藏时间的延长,刺葡萄酒中的主要黄酮类物质逐渐降低,适量的游离SO2、低温和满罐贮藏可以减缓游离花色苷、原花青素、总类黄酮含量的下降;游离SO2为40 mg/L、贮藏温度为16℃、满罐贮藏12个月的刺葡萄酒,其游离花色苷、原花青素、总类黄酮的保存率分别为99.31%,76.50%,92.12%.
The change of flavonoids in brier grape wine during the storage under different conditions were studied and the results showed that main flavonoids in brier grape wine decreased with the storage time prolonged. Proper free sulfer dioxide, lower temperature, and full tank storage could prevent the decrea- sing of free anthocyanin, procyanidine, and total flavonoids. Under the conditions of 40 mg/L free sulfer dioxide and full tank storaged at 16 ~C for twelve months, the preserving rates of free anthoeyanin, procy- anidine, and total flavonoids were 99.31% , 76.50% , and 92.12% , respectively
出处
《食品科学技术学报》
CAS
2013年第6期36-40,共5页
Journal of Food Science and Technology
基金
福建省公益类科研院属专项项目(2011R1017-1)
关键词
刺葡萄酒
贮藏条件
游离花色苷
原花青素
总类黄酮
brier grape wine
storage condition
free anthocyanin
procyanidine
total flavonoids
