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Updated: Jun 24, 2025

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Double-Staining Method to Detect Pectin in Plant-Fungus Interaction
Published on: February 4, 2022
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素通过在红葡萄酒制作和老化过程中复合酸来形成聚合物颜料
Jan-Peter Hensen1, Fiona Hoening1, Tamara Bogdanovic1
1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany.
Food research international (Ottawa, Ont.)
|June 1, 2024
概括
在酒过程中添加点可以通过增加聚合物颜料来增强红酒的颜色稳定性. 然而,它也会导致皮和素的损失,影响葡萄酒的成分和潜在的感官特性.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 植物生物化学 植物生物化学
背景情况:
- 红葡萄酒的色彩稳定性依赖于由素衍生的聚合物颜料.
- 素和乳脂多糖之间的相互作用可能会稳定这些颜料.
研究的目的:
- 调查红葡萄酒制作过程中添加点对色素形成和稳定性的影响.
- 探索点-氨酸相互作用对葡萄酒成分的影响.
主要方法:
- 红葡萄酒制作过程中添加了点.
- 监测了安托西亚宁,宁和聚合物色素度的变化.
- 在发酵和老化过程中评估了颜料的稳定性.
主要成果:
- 添加的pectin诱导了额外的聚合物颜料的形成,使其度增加了一倍.
- 安东氨酸度下降了400 mg/L以上,宁度下降了300 mg/L以上.
- 虽然最初的色素形成增加了,但由于pectin-tannin相互作用,一些复合物在发酵过程中稍后降解.
结论:
- 添加点可增强红酒中的聚合物色素形成和稳定性.
- pectin,anthocyanins和tannins之间发生复杂的相互作用,影响葡萄酒的组成.
- 这些相互作用可能会改变红酒的感官特性.
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