在各种预处理下对不同草葡萄酒的物理化学性质和挥发性化合物的全面分析
Zhenzhen Lv1, Hui Liu1, Wenbo Yang1
1Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China.
Molecules (Basel, Switzerland)
|May 11, 2024
概括
在发酵前以50°C的温度进行热化,可以显著提高草葡萄酒的质量. 这种方法增强了颜色,香气和抗氧化物质,同时降低了甲醇含量,使优质水果葡萄酒.
科学领域:
- 食品科学 食品科学 食品科学
- 葡萄酒学 葡萄酒学 葡萄酒学
- 生物技术是生物技术.
背景情况:
- 发酵前的处理对水果葡萄酒的特性产生了重大影响.
- 优化这些处理是生产高品质草葡萄酒的关键.
研究的目的:
- 研究不同预发酵技术对草葡萄酒品质的影响.
- 为了确定增强化学成分,颜色,抗氧化能力和挥发性化合物的最佳条件.
主要方法:
- 果汁发酵的比较,纸腐蚀,热化,和酶性水解.
- 分析基本化学成分,颜色,抗氧化活性 (DPPH,ABTS) 和挥发性有机化合物.
主要成果:
- 在50°C的果汁热化过程中,与纸发酵或酶化相比,可以获得更优质的草葡萄酒.
- 这种方法导致甲醇含量较低,和黄含量较高,并增强了自由基清除活动.
- 热化生产的葡萄酒含有更丰富的类和脂肪酸乙烯,有助于令人愉快的花和水果香味.
结论:
- 50°C的果汁热化是一种有前途的预处理,可以改善草葡萄酒的营养和芳香特性.
- 这种技术提供了一个可行的策略,用于生产优质的草葡萄酒,具有理想的感官属性.
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