最大限度地提高葡萄酒的抗氧化剂:酵母对黑色素形成的贡献
Elena Cristina Scutarașu1, Răzvan George Niță1, Laurian Vlase2
1Faculty of Horticulture, "Ion Ionescu de la Brad" Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania.
Antioxidants (Basel, Switzerland)
|August 29, 2024
概括
这项研究表明,特定的酵母菌株显著影响葡萄酒中的黑色素水平和抗氧化能力. 混合的Saccharomyces和非Saccharomyces酵母增强黑素的形成,突出其营养价值.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 黑素是一种具有抗衰老,抗炎和抗抑郁功能的化合物,存在于葡萄酒等发酵饮料中.
- 葡萄酒的抗氧化能力通常与化合物有关,但人们对黑激素的作用不太了解.
- 酵母活动,葡萄品种,土壤和气候都会影响葡萄酒中的黑色素度.
研究的目的:
- 为了评估不同酵母物种 (Saccharomyces和非Saccharomyces) 对葡萄酒中黑素形成的影响.
- 评估黑激素对葡萄酒总抗氧化能力的贡献.
- 分析黑激素水平,化合物和整体抗氧化活性之间的关系.
主要方法:
- 使用高性能液态染色学 (HPLC) 与质谱学相结合对十种化合物的分析.
- 使用ABTS+方法评估总抗氧化能力.
- 通过不同酵母菌株及其组合产生的黑激素水平的比较.
主要成果:
- 混合的Saccharomyces和非Saccharomyces酵母显著增加了葡萄酒中的黑色素水平.
- 培养产品提高了非Saccharomyces酵母在氨酸生产中的效率.
- 在较高的黑激素水平和增加的抗氧化活性之间观察到强烈的相关性.
结论:
- 葡萄品种和特定的酵母菌株极大地影响葡萄酒中的黑激素度.
- 黑色素对葡萄酒的总抗氧化能力有显著的贡献,独立于化合物.
- 需要进一步的研究,才能充分了解葡萄酒中的黑激素的作用和潜在益处.
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