Position: Home > Articles > Effects of brewing conditions on resveratrol stability in simulated grape juice and wine systems
Sino-Overseas Grapevine & Wine
2020
(1)
49-55
模拟葡萄汁/葡萄酒体系中白藜芦醇稳定性的研究
作 者：
张乐宏;朴美子;单凌越;刘淑芬;李岩
单 位：
青岛农业大学食品科学与工程学院
关键词：
酿造条件;模拟体系;白藜芦醇;稳定性
摘 要：
本试验主要研究不同酿造条件对模拟葡萄汁/酒体系中白藜芦醇稳定性的影响。结果表明,发酵前,由于模拟葡萄汁体系中的糖保护作用,K_2S_2O_5对白藜芦醇含量的影响不显著;而在模拟葡萄酒体系中,K_2S_2O_5可能与白藜芦醇的烯烃结构或酚类结构反应使白藜芦醇减少;发酵期间,CaCO_3及其酸碱反应生成的酒石酸钙,由于本身的吸附作用使模拟葡萄酒体系中白藜芦醇含量减少。澄清稳定期间,因皂土、明胶、PVPP、活性炭4种澄清剂自身的吸附作用均使模拟葡萄酒体系中白藜芦醇含量减少。陈酿期间,橡木片自身的轻微吸附作用对白藜芦醇的稳定性影响较少。装瓶期间,山梨酸钾处理对白藜芦醇稳定性无影响;由于稀释作用抗坏血酸溶液处理使白藜芦醇含量减少。
译 名：
Effects of brewing conditions on resveratrol stability in simulated grape juice and wine systems
作 者：
ZHANG Lehong;PIAO Meizi;SHAN Lingyue;LIU Shufen;LI Yan;School of Food Science and Engineering, Qingdao Agricultural University;
关键词：
brewing conditions;;simulation system;;resveratrol;;stability
摘 要：
Effects of brewing conditions on resveratrol stability in simulated grape juice and wine systems were investigated in this study.The results showed that the effect of K_2S_2O_5 on resveratrol content was no difference,which was for the protection of sugar existing in the simulation system of grape juice before the fermentation process.However,due to the reaction of K_2S_2O_5 and olefins structure or phenol structure contained in resveratrol,resveratrol content profile showed a declining trend in the simulation system of wine.During the period of fermentation,on account of adsorptive action of CaCO_3 or calcium tartrate,resveratrol content decreased.In the duration of clarification and stabilization,resveratrol content lessened for the adsorption of bentonite,gelatin,PVPP,active carbon,respectively.In the period of aging,slight adsorption of oak chips had little effect on the stability of resveratrol content.During bottling,potassium sorbate possessed no effects on resveratrol content.Ascorbic A led to the reduction of resveratrol content for the dilution effect of its solution.
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