摘要
为探讨葡萄酒发酵前后稳定同位素的特征变化,通过元素分析仪-稳定同位素比率质谱(EA-IRMS)对发酵前(全果、果汁与皮籽)样品和发酵后固体样品(皮渣和酒)中δ^(13)C、δ^(15)N、δ^(2)H和δ^(18)O进行了分析。结果表明,葡萄酒发酵前后各样品中δ^(15)N、δ^(2)H和δ^(18)O均存在显著性差异;并且各元素的变化规律性不强,发酵前后相关性不显著(P>0.05)。本研究初步揭示了稳定同位素在葡萄酒发酵中的特征变化,对研究发酵产品与同位素分馏具有一定的参考价值。
In order to investigate the changes in the stable isotope characteristics of grapes before and after fermentation,the elemental analyzer-stable isotope ratio mass spectrometry(EA-IRMS)was used to analyze the solid samples before fermentation(whole fruit,fruit juice and skin seeds)and after fermentation(skin residue and wine).δ^(13)C,δ^(15)N,δ^(2)H andδ^(18)O were analyzed.The results showed that there were significant differences inδ^(15)N,δ^(2)H,andδ^(18)O in the samples before and after fermentation;and the regularity of the changes of each element was not strong,and the correlation before and after fermentation was not significant(P>0.05).This study initially revealed the characteristic changes of stable isotopes in wine fermentation,which has a certain reference value for the study of fermentation products and isotope fractionation.
作者
申雪
聂晶
李春霖
邵圣枝
黄翠
张永志
武运
袁玉伟
SHEN Xue;NIE Jing;LI Chunlin;SHAO Shengzhi;HUANG Cui;ZHANG Yongzhi;WU Yun;YUAN Yuwei(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi,Xinjiang 830052;Institute of Agro-product Safety and Nutrition,Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021;Key Laboratory of Information Traceability for Agriculture and Rural Affairs,Hangzhou,Zhejiang 310021)
出处
《核农学报》
CAS
CSCD
北大核心
2022年第3期628-634,共7页
Journal of Nuclear Agricultural Sciences
基金
国家重点研发计划政府间国际科技合作重点专项(2017YFE0110800)
新疆维吾尔自治区重点研发专项(2020B01001-3)
新疆维吾尔自治区十三五重点科技专项(2017A01001-2)。
