葡萄酸稳定葡萄酒特性的研究进展
Wenwen Cui1,2, Xiaoqin Wang1,2,3, Shuang Han1,2
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education,Beijing Technology and Business University, Beijing 100048, China.
Food chemistry: X
|September 10, 2024
概括
葡萄酒中的葡萄酸晶体可以通过各种稳定方法来防止. 本综述分析了葡萄糖稳定的处理方法,有助于优化葡萄酒质量控制.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品化学 食品化学
- 葡萄酒科学 葡萄酒科学
背景情况:
- 酸是影响葡萄酒感官特征的关键成分.
- 过多的酸会导致晶体沉,对消费者的吸引力产生负面影响.
- 葡萄糖的稳定性是确保葡萄酒质量的关键参数.
研究的目的:
- 审查葡萄酒中葡萄酸的来源和影响因素.
- 分析当前的葡萄糖稳定方法及其对葡萄酒质量的影响.
- 为选择有效的酸稳定技术提供一个比较的基础.
主要方法:
- 关于葡萄酒中葡萄酸的形成和稳定性的文献综述.
- 分析各种酸稳定技术:冷稳定,离子交换,电透析和添加剂合并.
- 评估这些方法对葡萄酒感官属性的影响.
主要成果:
- 确定了影响葡萄酒中葡萄酸沉的关键因素.
- 详细介绍了不同的 tartaric 稳定过程的机制和有效性.
- 评估了稳定处理对葡萄酒体感特性的影响.
结论:
- 有效的 tartaric 稳定对于保持葡萄酒质量和消费者接受度至关重要.
- 对稳定方法的比较理解有助于选择合适的治疗方法.
- 进一步的研究可以优化现有的方法,并探索新的方法来稳定 tartaric.
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