发酵前处理对桑椹紫酒多酚物质含量影响的研究.docx

发酵前处理对桑椹紫酒多酚物质含量影响的研究.docx摘

要
本文系统地比较了不同前处理发酵的桑椹紫酒之间,桑椹紫酒与葡萄酒之间的基
本理化指标和酚类物质的差异,主要研究内容和结果如下:
1、通过果酒分析仪检测了经直接降温处理的发酵液的基本理化指标的变化,并
通过 HPLC 法检测了发酵液中酚酸、黄烷-3-醇、黄酮醇的变化。结果表明,随着发酵
的进行,桑椹紫酒的基本理化指标及酚类物质含量的变化趋势与葡萄酒基本相同,但
含量不同。
2、采用 HPLC 法检测了三种不同前处理发酵的桑椹紫酒中酚酸、黄烷-3 醇、黄
酮醇的含量,对其差异进行分析,并与葡萄酒中相应物质的含量进行对比分析。结果
表明:经不同酿造工艺生产的桑椹紫酒的酚类物质含量差异显著,且经第二种前处理
酿造的桑椹干紫中多酚类物质含量较稳定;桑椹紫酒中部分酚类物质含量高于葡萄
酒。
3、检测了三种不同前处理发酵的桑椹紫酒的基本理化指标,并对酒样进行了感
官品评。结果表明,经不同前处理所酿造的桑椹紫酒的基本理化指标及感官品评差异
显著,其中,经闪蒸处理所酿造的干紫的感官品评分数最高。感官品评结果与酚类物
质的结果相同:经第二种前处理所酿造的桑椹干紫多酚类物质含量及种类都比比较稳
定,且口感也高于其余两种。
关键词:前处理;桑椹紫酒;理化指标;多酚
parative Study on Polyphenols Content in Mulberry
Purple Wine with Different Pre-treatment
Abstract
This pared the differences in physical and chemical indicators and
polyphones of different pre-treatment of mulberry purple wine and grape wine. Main work
and results are as follows:
and chemical indicators and sensory evaluation of three kinds of
pre-treatment of the mulberry purple wine were studied. The results showed that all three
pre-treatment had significant differences in physical and chemical indicators and sensory
evaluation, among them, the mulberry purple wine after flash evaporation scores were
highest during the sensory evaluation.
2. The contents of phenolic acids, flavan-3-alcohols and flavonols in three kinds of
pre-treatment of the mulberry purple wine were determined by HPLC, and contrasted with
those contents in wine. The results showed that the differences of polyphenols content in
different pre-treatment mulberry purple wine were significant. And the ployphenols content
in the dry mulberry with the second pre-treatment is more , the content of
polyphenols in mulberry purple wine was higher than those in grape wine.
3. Changes of physical and chemical indicators, phenolic acids, flavan-3-alcohols and
flavonols in fermentation liquid after direct cooling were determined by wine analyzer and
HPLC. The results showed that the changing tendency of physical and c