摘要
白葡萄酒是以白葡萄或红皮白肉的葡萄为原料,经榨汁、发酵、勾调等工艺制成的酒精饮料,具有果香浓郁、酒体醇厚、口感圆润清爽、香气成分丰富等特点。系统的介绍了白葡萄酒中白黎芦醇、单宁、黄酮、原花青素以及有机酸等功能性成分的种类和功效,并分析了生产工艺对其含量的影响,为白葡萄酒功能性成分的深入研究和实际应用奠定了基础。
White wine is an alcoholic beverage made from white grapes or grapes with red skin and white pulp through juicing,fermentation and aging.It has the characteristics of rich fruit aroma,mellow body,mellow and refreshing taste and rich aroma ingredients.In this paper,the types and effects of functional components in white wine such as resveratrol,tannin,flavonoids,proanthocyanidins and organic acids were systematically introduced,and the influence of production technology on their content was analyzed,which laid a foundation for the in-depth study and practical application of functional components in white wine.
作者
张娟
滕瑞男
陈家豪
蔡凤娇
张瑞景
何超
ZHANG Juan;TENG Ruinan;CHEN Jiahao;CAI Fengjiao;ZHANG Ruijing;HE Chao(Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Provincial Key Laboratory of Industrial Microbiology,Hubei Provincial Cooperative Innovation Center of Industrial Fermentation,School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,Hubei,China;Bishengquan liquor industry Co.,Ltd.,Huanggang 438700,Hubei,China)
出处
《酿酒》
CAS
2023年第1期16-21,共6页
Liquor Making
基金
湖北省重点研发计划(2021BGD016)
湖北工业大学科研启动基金(湖工大人(人才)[2019]10号)。
关键词
白葡萄酒
功能性成分
白黎芦醇
单宁
原花青素
white wine
functional components
resveratrol
tannin
proanthocyanidins
