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1、中國農(nóng)業(yè)大學博士學位論文浸漬酶對蛇龍珠紅葡萄酒花色苷的影響姓名:程國利申請學位級別:博士專業(yè):食品科學指導教師:張大鵬;段長青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