磁场对新鲜干红葡萄酒原花色素的影响研究  

Effect of magnetic field on the contents of proanthocyanidins in young red wines

作　　者：苏慧娜[1] 黄卫东[1] 战吉成[1] 王秀芹[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2009年第11期112-115,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划子课题项目(2006BAD05A02-01)资助;国家自然科学基金资助项目(30871698)资助

摘　　要：为了缩短葡萄酒陈酿时间,使其品质在较短时间内得到改善,本文通过反相高效液相色谱法分析,研究了葡萄酒经磁场催陈和自然陈酿后,其原花色素的含量和组成单元的变化情况,结果表明,经一定条件的磁场处理后,原花色素的含量、平均聚合度及其组成单元都发生了显著变化,且变化趋势基本符合自然陈酿效果。因此,磁场处理对于加速葡萄酒陈酿、提高葡萄酒品质是具有一定效果的。For shortening ageing time and improving the quality of red wines,the magnetic field was applied to accelerate the process of maturing and ageing in red wines.The change of proanthocyanidins contents was studied,the reversed phase-high performance liquid chromatography （RP-HPLC） coupled with UV-visible detector was used to analyze the contents of proanthocyanidins.After treating by magnetic field,the content and mean degree of polymerization （mDP） of proanthocyanidins changed,and the composition changed accordingly,which were similar with the wine aging in the bottle.It suggest that magnetic field treatment could accelerate wine maturing and aging.

关 键 词：新鲜干红葡萄酒 磁场 原花色素 

分 类 号：TS262.6[轻工技术与工程—发酵工程]