超高压处理新鲜干红葡萄酒紫外可见光谱分析  

ULTRAVIOLET-VISIBLE SPECTRUM ANALYSIS OF FRESH DRY RED WINE TREATED BY ULTRA-HIGH PRESSURE

作　　者：李绍峰[1] 段旭昌[1] 刘树文[2] 杨公明[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]西北农林科技大学葡萄酒学院,杨凌712100

出　　处：《食品研究与开发》2005年第6期160-163,共4页Food Research and Development

基　　金：陕西省科技攻关项目2000KG-A01

摘　　要：本文研究了超高压处理新鲜干红葡萄酒的紫外可见光谱以及感官特性变化情况。从紫外可见吸收谱图中可看出,随着处理压力的增大葡萄酒的吸收曲线变化逐渐明显,300MPa的处理压力使吸收曲线变化最显著。口感分析得出300MPa压力下处理2h葡萄酒的口感风味最好,压力大于500MPa后破坏了葡萄酒的风格。The variations of Ultraviolet-visible spectrum and taste of fresh dry red wine treated by the ultra-high pressure were studied in this paper.The Ultraviolet-visible spectrum showed that the changes of absorption curves are gradually obvious with the augment of pressure, the absorption curve changed best when the treating pressure is 300MPa.The taste of the wine treated with 300Mpa 2 hours at 20℃ is best. When the treating pressure continued to rise over 500 MPa, the wine had lost its primary style.

关 键 词：超高压 新鲜葡萄酒 感官评定 紫外可见光谱 

分 类 号：TS262.6[轻工技术与工程—发酵工程] O626.13[轻工技术与工程—食品科学与工程]