林业科学2011，Vol.47Issue(3)：156-160,5.
不同酿造工艺对树莓酒中单体酚的影响
Effect of Different Brewing Technologies on Mono-Phenolics in Raspberry Wine
摘要
Abstract
For improving the quality of raspberry wine, dry wines of raspberry were made through four kinds of traditional process and CO2 soaking process in small containers (10 L) and detect mono-phenolics in them.The results show: phenolic compounds except rutin in the dry wines of raspberry made through CO2 soaking process were more than ones through traditional process.Compared with dry wines of raspberry 11％ (v/v) no aged, dry wines of raspberry 11％ (v/v) aged two years contained less ferulaic acid, coumaric acid and lutin; equal to salicylic acid, and more others especially meletin and flower of benzoin.Strong liqueur contain less lutin than other drinks, and the content of lutin tended to reduction followed the increase of alcohol content.Compared with the traditional process, the CO2 soaking process was beneficial to thansfer of phenolic compounds.And aging process avail deduction of content of lutin and improve taste of wine further, in order to carry out balance of body.关键词
树莓酒/工艺/单体酚/变化Key words
raspberry wine/ technologies/ mono-phenolics/ changing分类
轻工纺织引用本文复制引用
房玉林,张昂,孟江飞,刘金串,王华..不同酿造工艺对树莓酒中单体酚的影响[J].林业科学,2011,47(3):156-160,5.基金项目
陕西省"13115计划"项目,西北农林科技大学青年学术骨干支持计划. （）
