摘要
本文研究了超高压处理新鲜干红葡萄酒的紫外可见光谱以及感官特性变化情况。从紫外可见吸收谱图中可看出,随着处理压力的增大葡萄酒的吸收曲线变化逐渐明显,300MPa的处理压力使吸收曲线变化最显著。口感分析得出300MPa压力下处理2h葡萄酒的口感风味最好,压力大于500MPa后破坏了葡萄酒的风格。
The variations of Ultraviolet-visible spectrum and taste of fresh dry red wine treated by the ultra-high pressure were studied in this paper.The Ultraviolet-visible spectrum showed that the changes of absorption curves are gradually obvious with the augment of pressure, the absorption curve changed best when the treating pressure is 300MPa.The taste of the wine treated with 300Mpa 2 hours at 20℃ is best. When the treating pressure continued to rise over 500 MPa, the wine had lost its primary style.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期160-163,共4页
Food Research and Development
基金
陕西省科技攻关项目2000KG-A01
关键词
超高压
新鲜葡萄酒
感官评定
紫外可见光谱
ultra-high pressure
fresh dry red wine
taste
Ultraviolet-visible spectrum
