超高压处理对干红葡萄酒中11种酚酸的影响  

Effects of Ultra-high Pressure Treatment on the Content of 11 Kinds of Phenolic Acids in Red Wine

作　　者：马玲君[1] 李乐[1] 赵芳[1] 游义琳[1] 战吉宬[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：《酿酒科技》2013年第2期31-33,共3页Liquor-Making Science & Technology

基　　金：国家十二五科技支撑计划:优质果酒加工关键技术研究及产业化示范(2012BAD31B07)

摘　　要：经超高压处理的干红葡萄酒在存贮一年后,采用高效液相色谱法测定其中11种酚酸物质的含量。结果表明,随着处理压力和处理时间的改变,此11种酚酸含量发生显著的变化;超高压处理的酒样与未经超高压处理的酒样相比,一年后的变化比刚处理后的变化更显著。Reversed phase-high performance liquid chromatography （RP-HPLC） coupled with UV-visible detector was used to measure the content of 11 kinds of phenolic acids in red wine treated by ultra：high pressure after one year of aging. The results suggested that there was complex change in all phenolic acids content in the treated red wine after one year of aging with the change of treating time and treating pressure. Compared with red wine treated by UHP immediately, the change of phenolic acids in red wine treated by UHP after one year of aging was more significant.

关 键 词：葡萄酒 超高压 酚酸 

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]