高压脉冲电场对干红葡萄酒物性的影响研究  

Effects of High-voltage Pulsed Electric Field on Physical Properties of Fresh Claret

作　　者：殷涌光[1] 刘学军[1] 朱畅[2] 范松梅[2] 罗广超 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022 [2]吉林农业大学食品工程学院,吉林长春130118 [3]长春市产品质量监督检验院,吉林长春130012

出　　处：《食品科学》2006年第11期221-224,共4页Food Science

摘　　要：通过改变高压脉冲电场强度,研究了电场对新鲜干红葡萄物性的影响。结果表明,酒的乙醇含量、干浸出物、总酸、pH值、色度及电导率都有明显改变,且变化趋势基本符合陈酿效果。Fresh claret was processed by high-voltage pulsed electric field with changed electric-field intensity, the treatment results suggested that some changes in wine electrical conductivity（EC）, total acids content, liquor content, chromaticity, does leaching matter and pH. Such treatment could accelerate wine aging.

关 键 词：高压脉冲电场 新鲜干红葡萄酒 电场强度 物性 

分 类 号：TS262.6[轻工技术与工程—发酵工程]