| 葡萄酒发酵过程中白藜芦醇含量变化研究 |
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| 引用本文： | 秦迪.葡萄酒发酵过程中白藜芦醇含量变化研究[J].粮食流通技术,2016(4):66-67. |
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| 作者姓名： | 秦迪 |
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| 作者单位： | 烟台张裕葡萄酿酒股份有限公司,山东 烟台,264000 |
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| 摘 要： | 葡萄酒具有很高的营养价值,能够满足人们对于美容养颜功效的追求。葡萄酒中的白藜芦醇还具有独特功效,不仅能够帮助人体抗癌、抑制肿瘤,还能够帮助消费者抗动脉粥样硬化和冠心病。其中,白藜芦醇(C14H12O3)是由碳、氢、氧3种元素组成的,它的相对分子质量为228,随着葡萄酒发酵时间的改变,其白藜芦醇的含量会发生变化,而酒的品质也会发生改变。控制葡萄酒的合理发酵时间,有利于提高葡萄酒的品质。
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| 关 键 词： | 葡萄酒 发酵 白藜芦醇 |
Study on the Change of Resveratrol Content in the Fermentation Process of Wine |
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| Abstract: | Wine has a high nutritional value, can satisfy the people's pursuit for beauty effect. Wine in resveratrol also has the unique effect, can not only help the human cancer and inhibiting tumor, but also help consumers anti atherosclerosis and coronary heart disease. The resveratrol (c14h12o3) is composed of carbon, hydrogen, oxygen three kinds of elements, and its relative molecular mass was 228, with change of wine fermentation time, the resveratrol content will change, and the quality of the wine will change. Reasonable control Wine fermentation time, can help to improve the quality of Wine. |
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| Keywords: | Wine Fermentation Resveratrol |
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