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红葡萄酒呈涩物质的化学分析 被引量：7

Comparative Evaluation of Chemical Methods for Analyzing Astringent Taste Compounds of Red Wine
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摘要 利用明胶指数法、卵清蛋白沉淀法、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、福林-肖卡法、蛋白沉淀法测定24个红葡萄酒酒样中呈涩物质的含量,并与感官评价的涩感强度进行对比分析。结果表明,蛋白沉淀测定单宁的方法与感官评价结果的涩感强度相关性最好,且该方法操作简单,适合在酒厂进行推广。 A total of 24 red wine samples were analyzed by gelatin index,ovalbumin index,sodium dodecyl sulphate polyacrylamide gel electrophoresis（SDS-PAGE）,Folin-Ciocalteau,and protein precipitation methods,respectively. The results obtained with these methods were compared with the perceived astringency. The protein precipitation assay showed a strong correlation with the perceived astringency,which was convenient and suitable for extensive applications in wineries.
作者 马婧 袁春龙 杨丽 马涛 苏鹏飞 闫小宇
机构地区 西北农林科技大学葡萄酒学院
出处 《食品科学》 EI CAS CSCD 北大核心 2016年第4期132-138,共7页 Food Science
基金 陕西省农业攻关项目(2015NY131) 西北农林科技大学科技创新重点项目(Z109021301)
关键词 红葡萄酒 涩感强度 评价 呈涩物质 red wine astringency intensity evaluation astringent taste compound
分类号 TS262.6 [轻工技术与工程—发酵工程]
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参考文献24

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二级参考文献10

  • 1Jia Zhishen,Tang Mengcheng,Wu Jianming.The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals[J]. Food Chemistry . 1999 (4)
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共引文献20

同被引文献78

引证文献7

二级引证文献42

食品科学
2016年 第4期

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