高压脉冲电场对干红葡萄酒原花色素的影响  

Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine

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：《食品科学》2010年第3期39-43,共5页Food Science

基　　金："十一五"国家科技支撑计划项目子课题(2006BAD05A02-01);国家自然科学基金项目(30871698)

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,本实验研究高压脉冲电场处理和自然陈酿对新鲜干红葡萄酒的影响,并利用反相高效液相色谱法检测其中原花色素的变化。结果表明,经一定条件的高压脉冲电场处理后,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。PEF场强低于18kV/cm时,随场强增加,处理效果越接近陈酿,但是场强达到24kV/cm时,处理效果反而下降。因此,高压脉冲电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。In order to shorten the aging time of red wine and improve its quality,high-voltage pulsed electric field was used to treat red wine.Compared with spontaneous aging,the evolution of proanthocyanidins was monitored by reversed-phase high performance liquid chromatography（RP-HPLC） coupled with UV-visible detector to evaluate the effect of high-voltage pulsed electric field on proanthocyanidins content in freshly brewed dry red wine.After the treatment of high-voltage pulsed electric field,the content,average polymerization degree and monomer composition of proanthocyanidins exhibited a significant change,which revealed the similar effect with the spontaneous aging of red wine in a bottle.During the treatment of electric field below 18 kV/cm,the aging effect of treated wine was more close to the spontaneous evolution of wine with increasing electric field intensity.However,the aging effect on red wine exhibited a decrease trend when the electric filed intensity was over 24 kV/cm.These investigations suggest that appropriate pulsed electric field treatment could accelerate the mature and aging of red wine and improve its quality.

关 键 词：新鲜干红葡萄酒 高压脉冲电场 原花色素 

分 类 号：TS262.6[轻工技术与工程—发酵工程]