食品与发酵工业2012，Vol.38Issue(11)：101-104,4.
不同酿酒酵母发酵对红葡萄酒中花色苷组成的影响
Effects on Anthocyanin Composition in Red Wines Fermented by Different Saccharomyces cerevisiae Strains
摘要
Abstract
To explore wild yeast resources in China, the anthocyanin composition and content in the red wines fermented by different Saccharomyces cerevisiae strains were compared. Two different Saccharomyces cerevisiae strains (indigenous Saccharomyces cerevisiae strain Y17, commercial active dry yeast F15) were separately used in red wines production. The anthocyanin components in wines were studied by high performance liquid chromatography-mass spec- trometry (HPLC-MS). The results showed that the diversities of anthocyanins in the wines fermented by different yeast strains were similar, but the contents of different anthocyanins in the wines were quite different. The indigenous yeast strain Y17 produced wines with higher concentrations of anthocyanins.关键词
红葡萄酒/酿酒酵母/花色苷/高效液相色谱-质谱技术（HPLC-MS）Key words
red wine/Saccharomyces cerevisiae/anthocyanin/HPLC-MS分类
轻工纺织引用本文复制引用
李双石,苏宁,吴志明,李淳,兰蓉..不同酿酒酵母发酵对红葡萄酒中花色苷组成的影响[J].食品与发酵工业,2012,38(11):101-104,4.基金项目
北京市教育委员会科技计划面上项目专项资助课题 （）
北京市属高等学校人才强教计划资助项目 （）
北京电子科技职业学院科研课题 （）
