摘要
中国野生葡萄在发酵过程中 ,糖类含量持续下降 ,其中葡萄糖的下降快于果糖 ,总酸与酒石酸含量有所降低 ,其降幅与汁中原始含酸量有关 (R =0 84 5 5 ) ;单宁与总酚持续升高 ;各个葡萄品种获得最大花色素苷浓度所需时间不同。山葡萄与雷司令的香味成分由烷、醇、酯、醛、酮等组成 ,但二者在含量与种类上存在较大差异 ;发酵使潜在于原料中的许多香味成分表现出来 ,并产生许多新的醇、酯类物质 ,从而使酒的风味比汁更浓郁。
During fermentation process of berry for Chinese wild vitis, sugars ?acids and tatrate decreased, grucose decreased more quickly than frucose. Acid decreasing rate was affected by initial content (r=0.845?5).Total phenols?tannins, anthocyanins increased steadily. The days of attaining maximum anthocyanin were different from species. Flavour components with two grape species consisted of acetals, esters, alcohols, aldehydes, ketones etc, but there were significant difference between their kinds and content.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第11期37-42,共6页
Food and Fermentation Industries
基金
国家教委高校博士点基金资助课题 (No .95 0 70 6 )
