卡姆拉厄特葡萄酿造的葡萄酒中酚类化合物和花青素的研究

Artak Gabrielyan , Karen Kazumyan
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引用次数: 7

摘要

葡萄酒酚类物质是重要的品质成分,有助于葡萄酒的颜色,味道和感觉。葡萄酒中发现的大部分酚类成分都是从葡萄中提取的。在红酒中,单宁和花青素是最重要的酚类物质。单宁有助于葡萄酒的口感,但它们也与花青素形成色素聚合物,为红葡萄酒提供长期颜色稳定性所需的稳定色素[1,2]。此外,多酚对人体健康也有许多有益的作用,如抑制动脉粥样硬化、冠心病和各种癌症。在此基础上,我们的目标是利用研究较少的杂交品种karrahyut葡萄品种生产桃红和干红葡萄酒,并研究其花青素、总酚和单体指数的含量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The investigation of phenolic compounds and anthocyanins of wines made of the grape variety karmrahyut

Wine phenolics are important quality components that contribute to the color, taste and feel of wines. The majority of the phenolic constituents found in wine are grape-derived. In red wine, tannins and anthocyanins are the most important phenolic classes. Tannins contribute to the mouth feel of wines but they also form pigmented polymers in association with the anthocyanins to provide the stable pigments required to give red wine its long-term color stability [1,2]. Moreover, polyphenols also exert many favorable effects on human health, such as the inhibition of atherosclerosis, coronary heart disease and various cancer types [3]. By focusing on the above, our goal was to produce rose and red dry wines from Karmrahyut grape variety, which is a hybrid variety and is very little studied, and to investigate the content of anthocyanins, total phenols and monomer index in them.

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