葡萄酒中花色苷稳定性研究

Study on the Stability of Anthocyanins in Wine

选用实验室自酿玫瑰香红葡萄酒为原料,研究了温度、pH、光照、氧化剂、还原剂对花色苷稳定性的影响。结果表明:温度越高、处理时间越长花色苷降解越多;pH对花色苷的影响非常大,不同pH下,花色苷颜色差别较大,酸性条件下,花色苷稳定性较好;光照、氧化剂和还原剂对花色苷的破坏作用显著,促使花色苷降解。

In this experiment, rose fragrance red wine was as raw material to study the effects of temperature, pH , light, oxidant and reducing agent on stability of anthocyanins. The results showed that the higher with the temperature and process time, the more anthocyanin degradation, effects of pH on anthocyanin is very large and anthocyanin color is differenent under different pH. Under acidic conditions, anthocyanin is stability, light, oxidant and reductant on anthocyanin damage significantly prompted anthocyanin degradation.