微波技术对葡萄酒中酚类和有机酸类的影响  

Effects of Microwave Technology on Phenolics and Organic Acids in Wine

作　　者：赖钰婷 原江锋[1] 陈卓瑶 龚明贵[1] LAI Yuting;YUAN Jiangfeng;CHEN Zhuoyao;GONG Minggui(Food&Bioengineering School,Henan University of Science&Technology,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《河南科技大学学报（自然科学版）》2022年第2期77-83,91,M0007,共9页Journal of Henan University of Science And Technology:Natural Science

基　　金：国家自然科学基金项目(31870093)。

摘　　要：以蛇龙珠干红葡萄酒为研究对象,在不同的微波处理条件(功率、温度、时间和方式)下,对葡萄酒中总酚、主要酚类化合物、总酸和主要有机酸化合物含量变化进行了分析,探讨了微波对葡萄酒风味变化的具体影响机制。研究结果表明:不同微波处理条件对酚类、有机酸类等化合物影响程度不同,增加了咖啡酸、没食子酸、Mv-3-glu的含量,降低了总酚、儿茶素、总酸、乙酸、柠檬酸和苹果酸的含量,对Cy-3-glu、丁香酸、酒石酸、乳酸、草酸含量的影响不大。葡萄酒经100 W、6 min、40℃和间歇方式微波处理后,葡萄酒中酚类、有机酸类等化合物含量与自然陈酿过程中变化趋势基本一致。This paper took the Cabernet Gernischt dry red wine as the research object,and analyzed the changes in the content of total phenols,main phenolic compounds,total acids,and main organic acid compounds in the wine under different microwave treatment conditions( power,temperature,time and mode)to explore the specific influence mechanism of microwave on wine flavor changes. The results show that different microwave treatment conditions have different effects on phenols,organic acids and their compounds.The content of caffeic acid,gallic acid and Mv-3-glu are increased,and the content of total phenols,catechins,total acids,acetic acid,citric acid and malic acid are decreased. The effect on the content of Cy-3-glu,syringic acid,tartaric acid,lactic acid and oxalic acid is little. The content of phenols,organic acids and their compounds in wine after 100 W,6 min,40 ℃ and intermittent microwave treatment are basically the same as the change trend in the natural aging process.

关 键 词：微波技术 蛇龙珠葡萄酒 酚类 有机酸类 品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]