摘要
研究西洋参果发酵酒颜色的构成及稳定性。通过测定西洋参果酒中果皮色素、红曲色素、红糖色素及发酵果酒的光谱及温度、光照、p H值、SO2对果酒中各类色素吸光度的影响。结果表明,西洋参果酒复合天然色素对酸度、贮存温度更加稳定,抑制光线对果酒的褪色性。
In this study, the composition and the stability of the color of American ginseng fermented wine were investigated. Peal pigment,monascus, brown sugar pigment of American ginseng fruit wine were measured, and the effects of fermented wine pigment spectrum, temperature, light, alcohol content, p H, SO2 on the absorbance of various pigments in the wine were analyzed. The results showed that, the composite natural pigments in American ginseng wine were more stable to acidity and storage temperature, which inhibited color fading by light.
出处
《酿酒科技》
2015年第10期97-99,共3页
Liquor-Making Science & Technology
基金
西洋参综合开发利用研究
陕西省重大创新项目(2012JM3008)
关键词
西洋参果
发酵酒
复合色素
稳定性
果酒
American ginseng fruit
fermented wine
composite pigment
stability
fruit wine
