超声波在葡萄酒酿造过程中的应用

2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices Pub Date : 2015-08-13 DOI:10.1109/EDM.2015.7184530

V. Khmelev, V. P. Sevodin, Vladimir I. Shesternin, Y. Kuzovnikov, S. V. Levin

{"title":"超声波在葡萄酒酿造过程中的应用","authors":"V. Khmelev, V. P. Sevodin, Vladimir I. Shesternin, Y. Kuzovnikov, S. V. Levin","doi":"10.1109/EDM.2015.7184530","DOIUrl":null,"url":null,"abstract":"Wines were obtained on a base of Altay region early grape varieties with using of different methods such as ultrasonic and enzyme treatment. Enzyme treatment of marc was increased intensity of wine coloring. Ultrasonic treatment of marc was facilitated to accumulation of polythenols and anthocyanins and significantly influenced on quantity of monomeric fraction of anthocyanins. It was determined taste estimation of dry wines. Quantitative ratio of coloring substances was found.","PeriodicalId":213801,"journal":{"name":"2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2015-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Using of ultrasound in grape wine making process\",\"authors\":\"V. Khmelev, V. P. Sevodin, Vladimir I. Shesternin, Y. Kuzovnikov, S. V. Levin\",\"doi\":\"10.1109/EDM.2015.7184530\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Wines were obtained on a base of Altay region early grape varieties with using of different methods such as ultrasonic and enzyme treatment. Enzyme treatment of marc was increased intensity of wine coloring. Ultrasonic treatment of marc was facilitated to accumulation of polythenols and anthocyanins and significantly influenced on quantity of monomeric fraction of anthocyanins. It was determined taste estimation of dry wines. Quantitative ratio of coloring substances was found.\",\"PeriodicalId\":213801,\"journal\":{\"name\":\"2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2015-08-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1109/EDM.2015.7184530\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/EDM.2015.7184530","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

摘要

以阿尔泰地区早期葡萄品种为原料，采用超声波和酶处理等不同方法酿制葡萄酒。酵素处理可提高葡萄酒的着色强度。超声波处理有利于多酚和花青素的积累，对花青素单体含量有显著影响。确定了干葡萄酒的口感评价。找到了着色剂的定量比。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Using of ultrasound in grape wine making process

Wines were obtained on a base of Altay region early grape varieties with using of different methods such as ultrasonic and enzyme treatment. Enzyme treatment of marc was increased intensity of wine coloring. Ultrasonic treatment of marc was facilitated to accumulation of polythenols and anthocyanins and significantly influenced on quantity of monomeric fraction of anthocyanins. It was determined taste estimation of dry wines. Quantitative ratio of coloring substances was found.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices

自引率

0.00%

发文量