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刊物期号: 201711

红葡萄酒发酵前处理技术研究进展(103)

作者: 田 超,侯红萍

地址:山西农业大学食品科学与工程学院,山西 太谷 邮编:030801
摘要 当代食品科学对葡萄酒的研究,已明确其中决定葡萄酒颜色及品质特点的主要成分为多酚类,而决定葡萄品种风味特色的是萜烯类、C13-降异戊二烯及其衍生物类香气物质。为提高葡萄酒中这些有效成分,产生了如冷浸渍、二氧化碳浸渍、热处理、高压脉冲电场及干缩葡萄等在酒精发酵开始前从葡萄浆果中提取有效物质的技术手段。每种方法都有各自的机理、优缺点及相应的研究进展。
关键词 葡萄酒; 发酵前处理; 综述
中图分类号: TS262.6;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)11-0103-06

英文标题: Research Progress in Pretreatment of Grape Before Fermentation

英文作者: TIAN Chao and HOU Hongping

英文地址: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China

英文摘要 Modern researches on grape wine have revealed that the color and the quality features of grape wine is mainly determined by polyphenols, and the aroma features of grape wine is mainly determined by terpene, C13-isoprene and its derivatives. In order to increase those efficient compositions in grape wine, a series of technical measures including cold-soak, CO2-soak, heating treatment, pulsed electric field, and dry shrinkage has been developed one after another for effective extraction of efficient compositions from grape before alcohol fermentation. In this paper, the operating mechanism, the advantages and disadvantages, and the research progress in each technical measure were reviewed.
英文关键词 grape wine; pretreatment before fermentation; review
      

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