抗坏血酸对玫瑰香干白葡萄酒的抗氧化作用  

Anti-oxidation Effects of Sodium Ascorbate on Rose-Flavor Dry White Wine

作　　者：李胜元[1] 谷向春[1] 

机构地区：[1]天津科技大学天津市工业微生物重点实验室,天津300222

出　　处：《酿酒科技》2006年第6期65-66,共2页Liquor-Making Science & Technology

摘　　要：玫瑰香干白葡萄酒在贮存过程中因氧化作用而发生色泽加深、香气变质等现象,其褐变主要是由于酒中酚类化合物发生氧化所致,香气的消失也是由于香味物质的氧化所致。单一使用SO2不能很好地防止葡萄酒的氧化,采用抗坏血酸钠与SO2结合防止玫瑰香干白葡萄酒的氧化的效果很好。D-异抗坏血酸钠的适宜添加量为150mg/L,在装瓶前加入D-异抗坏血酸钠,可提高玫瑰香干白葡萄酒的瓶贮品质,其货架寿命可延长至2年以上。如果使用PVPP除去大部分的酚类物质,再结合SO2,D-异抗坏血酸钠使用效果会更好。(孙悟)Some problems such as wine browning （caused by the oxidation of phenolic compounds） and aroma deterioration （caused by the oxidation of flavoring substances） etc. might occur during the storage of rose-flavor dry white wine. The use of SO2 could not effectively prevent the oxidation of grape wine. However, combined use of SO2 and sodium ascorbate could achieve satisfactory anti-oxidation effects. The optimal addition level of sodium D-isoascorbate was 150 mg/L and the addition of sodium D-isoascorbate before bottle fining could prolong the shelf period of wine to at least 2 years. If the use of PVPP could remove most of phenolic compounds, combined use of SO2 and sodium D-isoascorbate could achieve better effects.

关 键 词：葡萄酒 抗坏血酸钠 抗氧化 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]