从法国橡木（Quercus petraea）木片中提取的糖的定量分析：烘烤温度的影响

IF 2.2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

OENO One Pub Date : 2024-04-02 DOI:10.20870/oeno-one.2024.58.1.7755

Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Gilles De Revel, Tohru Okuda

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引用次数: 0

摘要

在这项研究中，我们使用在不同温度下烘烤的法国橡木片上的模型葡萄酒进行了萃取实验，以研究萃取出的糖分。我们从橡木片中提取了一定量的糖分，其数量随烘烤温度的不同而有显著变化。对提取的糖类成分进行分析后发现，其中含有大量的木糖和葡萄糖，且其成分随烘烤温度的不同而有显著差异。此外，还阐明了提取的糖类包括单糖和寡糖或多糖。这项研究首次全面分析了烘烤温度与从烘烤薯片中提取大量糖类的关系。

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Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature

In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly varied depending on the toasting temperature. Analysis of the composition of the extracted sugars revealed the presence of substantial amounts of xylose and glucose, with the composition showing significant differences based on the toasting temperature. Furthermore, it was elucidated that the extracted sugars included monosaccharides and oligo or polysaccharides. This research represents the first comprehensive analysis correlating the toasting temperature with the extraction of a substantial amount of sugars from toasted chips.

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来源期刊

OENO One Agricultural and Biological Sciences-Food Science

CiteScore

4.40

自引率

13.80%

发文量

审稿时长

13 weeks

期刊介绍： OENO One is a peer-reviewed journal that publishes original research, reviews, mini-reviews, short communications, perspectives and spotlights in the areas of viticulture, grapevine physiology, genomics and genetics, oenology, winemaking technology and processes, wine chemistry and quality, analytical chemistry, microbiology, sensory and consumer sciences, safety and health. OENO One belongs to the International Viticulture and Enology Society - IVES, an academic association dedicated to viticulture and enology.