摘要
赤霞珠葡萄酒是市场上最常见的葡萄酒,其质量问题一直是消费者关注的重点,而氧化变质是葡萄酒最常见的质量问题。试验采用高效液相色谱、气相色谱、多参数分析仪以及紫外分光光度计对不同氧化程度赤霞珠葡萄酒的酚类物质、芳香物质、电化学参数和颜色参数做了检测。将所得数据结合主成分分析能够准确区分不同氧化程度的赤霞珠葡萄酒。
The red wine ofCabernet Sauvignon is one of the most common wine in the market. The quality of wine is one ot the hot points attracting consumers＇ attention and the oxidation of wine is the most common quality problem. Phenolic, aromatic substances, electrochemical and color parameters of Cabemet Sauvignon wines with different degree of oxidation are detected by high performance liquid chromatography, gas chromatography, multi-parameter analyzer and UV spectrophotometer. Combining the obtained data with the principal component analysis, the Cabemet Sauvignon wines with different degrees of oxidation can be accurately distinguished.
出处
《食品工业》
北大核心
2017年第9期11-15,共5页
The Food Industry
基金
广东省自然科学基金团队项目(2015A030312001)
广东省科技攻关项目(2013B09110004)
关键词
赤霞珠:氧化程度
主成分分析(PCA)
Cabemet Sauvignon
degree of oxidation
principal component analysis （PCA）
