微氧处理对干红葡萄酒酚类物质的影响  

Effects of Micro-oxygenation on Phenols of Dry Red Wine

作　　者：康文怀[1] 李华[1] 张建才[2] 严升杰[3] 杨雪峰[3] 张艳芳[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]河北科技师范学院食品工程系,河北昌黎066600 [3]华夏葡萄酿酒有限公司,河北昌黎066600

出　　处：《中国农学通报》2005年第12期103-104,116,共3页Chinese Agricultural Science Bulletin

摘　　要：研究了微氧处理对葡萄酒酚类物质的影响,分析了单宁、花色素苷、盐酸指数、明胶指数和 PVP指数的变化。结果表明:适宜的微氧处理可以促进游离态花色素苷向结合态转化,促进单宁聚合 等;相关分析表明单宁、盐酸指数、明胶指数间两两相关,游离花色素苷与其他指标呈负相关。Effects of micro-oxygenation on phenols of dry red wine were studied. Changes of tannins, anthocyanins, index of and PVP were analyzed. The results showed that appreciated micro-oxygenation might imprcve the free anthocyanins into the mixd, and be advantageous to formation of mixed tannins. By correlation analysis, tannins, index of hydrochloric acid and glutin were significant correlated with each other, and free anthocyanins were negative correlation with others.

关 键 词：微氧 酚类物质 干红葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程] X799.3[轻工技术与工程—食品科学与工程]