摘要
利用分光光度法,检测葡萄酒发酵过程中的温度、酸碱度、金属离子和SO_2的添加量等因素对葡萄酒色素——花青素苷的影响。通过吸光值的比较和颜色的检验可知,在发酵过程中,温度应控制在30℃以下,pH值控制在2～4可以有效控制葡萄酒褪色问题;Cu^(2+)2、Fe^(2+)含量过高会使酒体颜色发深;SO_2浓度增加,葡萄酒颜色变浅。
Spectrophotometry method was used to detect anthocyanidin during wine fermentation. Some factors such as temperature, pH, Cu^2＋, Fe^2＋ and SO2 addition will influence the color of the wine. The results were determined by both absorbance value and color, and it showed the temperature under 30℃, pH around 2-4 would prevent depigmentation. Over addition of Cu^2＋ and Fe^2＋ caused the wine to be more dark, while with addition of SO2, the wine becomes lighter.
出处
《中国酿造》
CAS
北大核心
2009年第12期88-90,共3页
China Brewing
关键词
葡萄酒色素
影响因素
发酵过程
花青素苷
wine pigment
influence factor
fermentation process
anthocyanidin
