外部因素对葡萄酒酿造过程中颜色稳定性的影响  

The Effects of External Factors on the Winemaking Process Color Stability

作　　者：邓玉杰[1] 马雪蕾 古丽娜孜[1] 吴新月[1] 张珍珍[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830000

出　　处：《食品研究与开发》2017年第5期30-33,共4页Food Research and Development

基　　金：中国农业大学-新疆农业大学联合基金项目(2015TC049)

摘　　要：以酿酒葡萄赤霞珠为果实,研究pH值、光照强度、温度3种外界因素对红葡萄酒颜色、吸光度的影响变化。试验发现,花色苷在酸性条件下能保持其本来的颜色——红色,在偏碱性的趋势下相对较不稳定,干红葡萄酒在光照强度越高时褪色越快。干红葡萄酒在进行陈酿、储藏时,应将环境温度控制在10℃~15℃之间的避光环境下,以保证更好的颜色稳定性。Cabernet Sauvignon wine grape fruits were wine-making, of pH, light intensity,temperature change on three external factors affecting red wine color, absorbance and chromaticity.It was found that anthocyanins in acidic conditions could maintain its original color red, relatively stable under alkaline conditions, dry red wine, the higher the faster time fade in light intensity. Dry red wine during aging, during storage, the ambient temperature should be controlled in the dark environment between 10 ℃-15 ℃,in order to ensure better color stability.

关 键 词：葡萄酒 PH值 光照强度 温度 颜色稳定性 

分 类 号：TS262.6[轻工技术与工程—发酵工程]