射线和电子束辐射对葡萄酒质量的影响:强调化合物和芳香特征
Weikang Ding1, Qian Tu1, Xuexue Xi1
1College of Enology, Northwest A&F University, Shaanxi 712100, China.
Food chemistry: X
|January 31, 2025
概括
使用X射线或电子束对葡萄进行辐射,可显著增强葡萄酒的风味化合物和抗氧化剂提取. 这种新的预处理方法通过改善香味,颜色和复杂性来提高葡萄酒的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 辐射技术 辐射技术
背景情况:
- 葡萄酒风味化合物提取通常受到气候变暖和葡萄细胞壁抵抗的限制.
- 开发有效的预处理方法对于提高葡萄酒的质量和生产至关重要.
研究的目的:
- 调查X射线和电子束辐射对葡萄葡萄酒制作前处理的影响.
- 评估辐射对化合物提取,抗氧化活性和葡萄酒中关键芳香化合物的影响.
主要方法:
- 葡萄进行了X射线和电子束的预处理,剂量各不相同 (0.5,2和7kGy).
- 扫描电子显微镜被用来评估葡萄皮损伤.
- 分析了含量,抗氧化活性 (DPPH和ABTS测定) 和挥发性化合物 (,高醇,C6化合物).
主要成果:
- 照射显著增强了化合物提取和抗氧化活性 (高达38.98%和38.70%的增加).
- 用0.5kGy电子束处理的葡萄葡萄酒显示出更高的和更高的酒精含量,改善了水果香味.
- 辐射减少了C6化合物,减少了绿色音符,增强了葡萄酒的颜色和复杂性.
结论:
- X射线和电子束辐射是改善葡萄酒质量的有效预处理方法.
- 照射技术提供了一种有前途的方法,以增强和芳香化合物的提取在酒.
- 这项研究强调了辐射技术在克服葡萄酒生产和品质方面的局限性的潜力.
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