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超声处理对‘烟73’干红葡萄酒颜色的影响

Effect of Ultrasonic Treatment on Color of‘Yan 73’Dry Red Wine
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摘要 近年来,超声技术已在液体食品中得到了广泛应用。本文探究了一次性超声破碎(OU)和一次性超声水浴(OUB)处理后高花色苷‘烟73’干红葡萄酒颜色的变化及对酚类等物质的影响。结果表明,OU和OUB处理后葡萄酒颜色发生显著变化,颜色强度降低,色调升高,Red%值显著下降,Yellow%值和Blue%值显著上升,整体向紫红色方向演变;超声处理有效减缓了红葡萄酒颜色的褐变,显著提升了聚合色素含量,有利于葡萄酒颜色的稳定。同时,超声处理降低了钙离子、总酚和总花色苷含量,增加了铁离子和单宁含量。整体来说,OU处理对红葡萄酒颜色的影响高于OUB处理,表明超声破碎是加快葡萄酒陈酿和感官改善的有效方式。 Ultrasonic technology has been widely used in liquid food in recent years.In this paper,the color change and effect on phenols and other substances of'Yan73'dry red wine with high-anthocyanin were studied after onetime ultrasonication(OU)and one-time ultrasonic water bath(OUB)treatment.The results showed that the color intensity decreased and hue increased,Red%decreased significantly,Yellow%and Blue%increased significantly after OU and OUB treatments,and wine color changed in the direction of purple red.Ultrasonic treatment effectively inhibited the color browning of red wine and significantly increased the content of polymeric pigment,which was conducive to the stability of wine color.Meanwhile,ultrasonic treatment decreased the content of calcium ion,total phenol and total anthocyanin,and increased the content of iron ion and tannin.Overall,the effect of OU treatment on red wine was higher than that of OUB treatment,indicating that OU is an effective way to accelerate wine aging and promote sensory changes in red wine.
作者 魏滨生 李超 王家琪 房玉林 孙翔宇 WEI Binsheng;LI Chao;WANG Jiaqi;FANG Yulin;SUN Xiangyu(Chateau Changyu Rena,Yantai Changyu Group Co.,Ltd.,Xi'an 712042,China;College of Enology,Northwest A&F University,Yangling 712100,China)
出处 《中外葡萄与葡萄酒》 北大核心 2024年第2期56-62,共7页 Sino-Overseas Grapevine & Wine
基金 宁夏回族自治区重点研发计划项目(2022BBF03018,2021AAC02023,2022AAC03438)。
关键词 超声破碎 超声水浴 花色苷 颜色 催陈 ultrasonication ultrasonic water bath anthocyanin color accelerating aging
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