摘要
以葡萄酒酿造工艺为基础,加入不同量的萨兹酒花,向葡萄酒中融入酒花丰富的酚类物质酿造出独特的萨兹酒花葡萄酒。以未加酒花的葡萄酒为空白对照,探究萨兹酒花葡萄酒的褐变程度、酚类物质含量变化以及对其抗氧化活性进行分析,并筛选出最佳的酒花添加量。结果表明,在实验条件下,萨兹酒花的加入能在不同程度上提高葡萄酒的总酚含量以及抗氧化活性;比较发现,酒花添加量比例为1:4的酒花葡萄酒总酚含量、抗氧化活性均强于其他组。
The saaz hop wines,which was brewed on the basis of the making of wines,and it added different amounts of saaz hop and the phenolic substances rich in hop.In this study,compared with wines without hop,the change of total phenols,antioxidant activity and browning degree during saaz hop wines were researched.Then selected the best amount of hop.The results showed that the addition of saaz hop could increase the total phenol content and antioxidant activity of wines.It was found that the content of total phenols in hop wines and its antioxidant activity with an additive amount of 1:4 was stronger than that in other groups.
作者
段丽丽
杨晓仪
唐菊莲
周静
DUAN Lili;YANG Xiaoyi;TANG Julian;ZHOU Jing(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100)
出处
《食品科技》
CAS
北大核心
2019年第4期89-94,共6页
Food Science and Technology
基金
四川省川菜发展研究中心项目(CC18Z12)
四川省教育厅自然科学项目(16ZB0345)
2018年四川省级大学生创新创业训练项目(201811552098)
2018年四川旅游学院校级大学生创新创业项目(2018XKZ30)
