赤霞珠干红葡萄酒发酵过程中白藜芦醇含量的变化

The change of resveratrol content during the fermentation of Cabernet Sauvignon dry red wine

本文以宁夏贺兰山东麓产区的赤霞珠葡萄为试验材料,对比分析了酒精发酵期间和苹果酸-乳酸发酵期间葡萄酒中白藜芦醇含量的变化。结果表明:赤霞珠干红葡萄酒中白黎芦醇总量在酒精发酵结束时达到最高(6.41 mg/L),在苹果酸-乳酸发酵中发生部分损失。

The resveratrol changed correspondingly of dry-red wine made from Cabernet Sauvignon in the eastern foot of Helan mountain in Ningxia were studied in alcoholic and malolactic fermenting. The experimental results showed that the total resveratrol contents of dry red wine made from Cabernet Sauvignon were the highest at the end of alcoholic fermentation, and there was a partial loss of resveratrol during malolactic fermentation.