摘要
为探讨游离SO_2对葡萄酒氧化褐变的影响及建立葡萄酒氧化褐变的快速预警策略,利用加速氧化的方法,通过分析2种葡萄酒氧化褐变过程中褐变程度、游离SO_2、氧化还原电位的变化,研究游离SO_2与葡萄酒氧化褐变及氧化还原电位的关系。试验结果表明:在加速氧化过程中,葡萄酒的游离SO_2快速下降,褐变程度和氧化还原电位加速上升;游离SO_2对葡萄酒氧化褐变具有抑制作用,当游离SO_2含量低于3. 92 mg/L时其抗氧化作用较弱。葡萄酒中游离SO_2与氧化还原电位呈显著的负相关关系,可以利用实时检测氧化还原电位的方法来监测游离SO_2的含量,并对葡萄酒的氧化褐变提供快速预警。
This study aimed to explore the effects of free SO 2 in wines on oxidative browning of wines and to establish an early and rapid warning strategy regarding the oxidative browning of wines.The browning degree,free SO2 content,as well as the changes in redox potential during oxidative browning of two kinds of southern wild wine were analyzed using accelerated oxidation method.The results showed that free SO2 decreased rapidly,while the browning degree and the redox potential of wines increased rapidly during accelerated oxidation.Free SO 2 inhibited oxidative browning of wines,but its antioxidant activity became weaker when its content was lower than 3.92 mg/L.There was a significant negative correlation between free SO 2 and redox potential of wines.The redox potential can be measured in real time to monitor free SO 2 content and to provide a rapid warning of oxidative browning of wines.
作者
苏昊
何志刚
李维新
任香芸
林晓姿
林晓婕
梁璋成
SU Hao;HE Zhigang;LI Weixin;REN Xiangyun;LIN Xiaozi;LIN Xiaojie;LIANG Zhangcheng(Fujian Key Laboratory of Agricultural Products (Food) Processing,Fuzhou 350013,China;Institute of Agricultural Engineering Technology,FAAS,Fuzhou 350003,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第3期143-147,共5页
Food and Fermentation Industries
基金
福建省属公益类科研院所基本科研专项-重点项目(2017R1014-2)
