資源描述：
《浸漬酶對(duì)蛇龍珠紅葡萄酒花色苷的影響》由會(huì)員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在學(xué)術(shù)論文-天天文庫(kù)。
1、中國(guó)農(nóng)業(yè)大學(xué)博士學(xué)位論文浸漬酶對(duì)蛇龍珠紅葡萄酒花色苷的影響姓名：程國(guó)利申請(qǐng)學(xué)位級(jí)別：博士專業(yè)：食品科學(xué)指導(dǎo)教師：張大鵬;段長(zhǎng)青20070601AbstractThecategoriesandcontentsofanthocyaninswereanalymibyhighperformanceliquidchromatography-massspectrometry(HPLC-MS)inV'uisl，iniferaLcv．CabemetGemischetgrapepericarp,andeffectsofmacerationenzymeEX-Vond
2、ynamicchangesofdifferentanthocyaninsandwinecolorswereinvestigatedinCabemetGemischet(玩i，vinifera“)redwineduringthealcoholicfermentation(AF)andmaceration(岣malolaticfermentation(MLF)andageinginbarrelwereinvestigated．Theresultsshowthatthereare20sortsofanthocyaninsinHasviniferaL“C
3、abemetGemischetgrapepericmp,thecontentofmalvidin，themainanthocyanincomponentingrapepericalp，is83．46％．TheanthocyaniuswithhighcontentswereMalvidin-3—0Lglucoside、Malvidin-3旬一∞·acetyl)-gincosideandMalvidin-3一O-(∞一trans-coumaryl)-glucoside，andtheircontentsale33．39％、17．08％、28．99％re
4、spectively；inaddition，0．58％Malvidin—}m911日商de—acetaldehydepolymer(vitimB、wasobservedinit．Moreover,appendingmacerationenzymeEX-VCanpromotethesoakratesandcontentsofvariousanthecyaninsinwineduringAFandMstages，es腳dly,hasobviouseffectsoncinnamonylanthocyaonins,3’-PetenidiusandDelp
5、hinidins．MacerationenzymeEX-Valsocanpromotetheformationsofnewamhocyanins．Besides，MacerationenzymeEX-VadvancesthestabletimeofDelphinidin-3·O-glucosidefromtheendofmalic-lacticacidfermentation刪IF)totheendofAFstage，improvesitsstsbilityjntheMstageconsequently．Thecontentof3’一Petani
6、ndin-3-O-glucosideintreatedwinewashigherthanthatincontrolwinebeforeintothebarrelandincreasedwavily,however,thesituationWasoppositeafterintothebarrel．Inaddition，macerationenzymeEX-VenhancesthecontentsandstabilitiesofPeonidin-3一O—glucosideandMalvidins．BeforeMLF3rdweekandafterM7
7、months．thecontentofPeonidin_3—o—glucosideWashigherinthetreatedwinethanthatinthecontrolwins．AllanthocyainscontentsdecreasedafterM4months,whilethedecreaseextentinthetreatedwineWasslowerthanthatinthecontrolwine．Malvidin-3_o·gincoside-pymvicacid(vi血in舢a(chǎn)ndMalvidin-3旬-(6-o-acetyl)-
8、glucoside—pyr．1vicacid(acotyI-VitisinA)alestableanthocyaniusinCabeme
