通过NMR分析评估葡萄酒发酵过程:多糖,乙醇量化和生物活性
Adriana Rute Cordeiro1, Iglesias de Lacerda Bezerra1, Arquimedes Paixão Santana-Filho1
1Department of Biochemistry and Molecular Biology, Universidade Federal do Paraná, Curitiba, Paraná 81.531-980, Brazil.
Food chemistry
|May 5, 2024
概括
这项研究确定了波尔多葡萄酒 (Vitis labrusca) 的最佳发酵时间,以最大限度地提高乙醇和多糖含量. 这些发现有助于葡萄酒的生产质量控制,并强调葡萄酒多糖的潜在健康益处.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 生物化学 生物化学
背景情况:
- 葡萄酒制作结合了糖化和发酵,乙醇度是与碳水化合物消耗相关的关键质量参数.
- 葡萄酒中的多糖因其在品质和潜在的健康益处方面的作用越来越受认可.
研究的目的:
- 确定波尔多葡萄酒 (Vitis labrusca) 的最佳发酵时间,以最大限度地提高乙醇和多糖的含量.
- 为提高葡萄酒生产质量控制提供对多糖的概况的见解.
主要方法:
- 使用1D和2D核磁共振 (NMR) 光谱.
- 在各种发酵阶段分析了波尔多葡萄酒 (Vitis labrusca) 样品.
主要成果:
- 确定特定的发酵时间点,产生最高的乙醇和多糖度.
- 与发酵时间相关的多糖含量进行了表征.
结论:
- 优化发酵时间对于最大限度地增加波尔多葡萄酒中理想的化合物至关重要.
- 了解多糖的形状可以改善葡萄酒制作过程和产品质量.
- 葡萄酒中的多糖可能对健康有好处,包括抑制炎症媒介.
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