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相关概念视频

Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...

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相关实验视频

Updated: Jul 13, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

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在"Ziyan"茶酒加工过程中,安托西亚宁的动态变化.

Ling Lin1,2, Keke Li1,2, Yajie Hua1,2

  • 1College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Food chemistry: X
|September 18, 2024
PubMed
概括

这项研究量化了在抗生素变化期间的抗生素变化.

关键词:
安托氨酸是一种安托氨酸.配色是一种共色素.发酵 发酵 是一个过程.Ziyan茶酒的葡萄酒.

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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
  • 植物生物化学 植物生物化学

背景情况:

  • "Ziyan"茶葡萄酒的颜色受到酸的影响.
  • 了解安托素动态对于葡萄酒的质量至关重要.

研究的目的:

  • 量化研究"Ziyan"茶酒加工过程中酸的动态变化.
  • 为了确定影响葡萄酒颜色的关键安托素和配色素物质.
  • 为了阐明代谢途径,负责安东的变化.

主要方法:

  • 对六种安托素 (petunidin,malvidin,pelargonidin,delphinidin,cyanidin,peonidin) 的定量分析.
  • 检测配色素的物质:普素和黄素.
  • 在整个发酵过程中监测这些化合物的变化.

主要成果:

  • 在发酵过程中,petunidin,pelargonidin,delphinidin,cyanidin和peonidin的含量通常会降低.
  • 佩图尼丁,佩奥尼丁和佩拉戈尼丁表现出一个下降-上升-下降的模式.
  • 氨酸和氨酸显示持续下降;氨酸和氨酸反映了氨酸的趋势.
  • 德尔菲尼丁,丁和佩拉戈尼丁的新陈代谢是安托西亚宁变化的关键.

结论:

  • "Ziyan"茶葡萄酒的颜色是各种安托素的复杂相互作用的结果.
  • 与素和黄类化合物的共颜色显著促进了葡萄酒的颜色稳定性.
  • 特定的安托氨酸的代谢途径是颜色发育的关键驱动因素.