贮藏条件对刺葡萄酒主要黄酮类物质的影响

Effects of Storage Conditions on Flavonoids in Brier Grape WineLI

摘要:

研究了不同的贮藏条件下，刺葡萄酒在贮藏期间主要黄酮类物质的变化. 实验结果表明：随贮藏时间的延长，刺葡萄酒中的主要黄酮类物质逐渐降低，适量的游离SO 2、低温和满罐贮藏可以减缓游离花色苷、原花青素、总类黄酮含量的下降；游离SO 2为40 mg/L、贮藏温度为16 ℃、满罐贮藏12个月的刺葡萄酒，其游离花色苷、原花青素、总类黄酮的保存率分别为99 31%, 76 50%, 92 12%.

Abstract:

The change of flavonoids in brier grape wine during the storage under different conditions were studied and the results showed that main flavonoids in brier grape wine decreased with the storage time prolonged. Proper free sulfer dioxide, lower temperature, and full tank storage could prevent the decreasing of free anthocyanin, procyanidine, and total flavonoids. Under the conditions of 40 mg/L free sulfer dioxide and full tank storaged at 16 ℃ for twelve months, the preserving rates of free anthocyanin, procyanidine, and total flavonoids were 99 31%, 76 50%, and 92 12%, respectively.