A. Petrovic, N. Lisov, Ivana Plavšić-Janjatović, Ivana Sredovic-Ignjatovic, Danka Mitrović
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引用次数: 0
摘要
葡萄酒的化学成分取决于葡萄的成熟程度和品质，以及葡萄生长的农业生态条件。单宁对葡萄酒特别重要，它们是红葡萄酒特有的涩味的来源。本研究的主要目的是研究酒精度单宁(0.05 g/L;0.15 g / L;0.3 g/L)对葡萄酒酚类成分的影响。采用高效液相色谱法测定了添加不同单宁对几种酚类化合物(没食子酸、咖啡酸、鞣花酸和槲皮素)的影响。仅在没食子酸和咖啡酸的含量上，对照样品与添加单宁的所有其他样品之间存在统计学差异。
THE INFLUENCE OF THE ENOLOGICAL TANNINS APPLICATION ON THE PHENOLIC COMPOSITION OF WINE
The chemical composition of wine depends on the degree of maturity and quality of the grapes, as well as the agroecological conditions under which the grapes are grown. Tannins are of particular importance for wines, they are the source of the characteristic astringency of red wines. The main aim of this study was to investigate the influence of addition of enological tannins (0.05 g/L; 0.15 g/L; 0.3 g/L) on the phenolic composition of wine. The effect of the addition of differenttannins on the certain phenolic compounds (gallic acid, caffeic acid, ellagic acid and quercetin) was measured by HPLC analysis.Only forcontent of gallic and caffeic acid, there was a statistically significant difference between the control sample and all other samples with added tannins.
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