摘要
采用分光光度法和CIELab法,检测不同浓度橡木片陈酿的笃斯越橘果酒酚类物质含量和颜色参数的变化。结果表明:添加橡木片的笃斯越橘果酒,其总酚和总花色苷含量在不同陈酿阶段均显著提高,总类黄酮含量在陈酿1个月和3个月时显著高于不添加组,陈酿6个月后无显著性差异;橡木片能够提高辅色类花色苷的比率,降低聚合类花色苷比率;相对于不添加组,橡木片陈酿的笃斯越橘果酒在各陈酿阶段L*值、b*和H*值均显著降低,a*值显著上升。添加2 g/L和4 g/L橡木片之间,陈酿1个月和3个月各项指标均具有显著性差异,陈酿6个月,差异性不显著。研究表明橡木片对笃斯越橘果酒酚类物质含量和颜色具有重要影响且添加量为4 g/L时效果更明显。
Spectrophotometry and CIELab methods were used to detect the changes of phenolics levels and chromatic characteristics in aged bog bilberry wines where different densities of oak chips were added.The results indicated that the wines with oak chips showed significant increase in total phenols and anthocyanins compounds during various aging periods.Total flavonoids level was significant higher than control groups in the first and the third month but present no significant difference after 6 months.The proportion of copigmented anthocyanin increased and the ratio of polymeric pigment reduced when added oak chips to bog bilberry wines.Compared with control groups,the L＊,b＊and H＊levels markedly decreased while a＊level increased in the wines aged with oak chips.The differences of every index were significant between 2 g / L and 4 g / L oak chips added during 1 month and 3months aging,but showing no significant difference after 6 months aging.The research indicated that oak chips played an important role in influencing phenols and chromatic characteristics of bog bilberry wines,and the addition of oak chips in 4 g / L had more remarkable effect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第9期150-154,共5页
Science and Technology of Food Industry
基金
国家林业局"引进国际先进林业科学技术"948项目(2015-4-49)
中央高校基本科研业务费专项资金(YX2015-15
2015ZCQ-SW-04)
北京林业大学2015年度本科生科技创新计划项目(XS201511
X201510022031)
关键词
橡木片
笃斯越橘果酒
陈酿
多酚
颜色参数
oak chip
bog bilberry wine
aging
polyphenols
color parameters
