文章摘要
刘沛通;段长青;燕国梁;.油酸或α-亚麻酸对葡萄酒酵母发酵活力和香气的影响[J].中国食品学报,2020,20(8):154-161
油酸或α-亚麻酸对葡萄酒酵母发酵活力和香气的影响
Effects of Adding Oleic Acid or α-Linolenic Acid on Yeast Fermentation Activity and Volatile Compounds of Wine
  
DOI:
中文关键词: 油酸  α-亚麻酸  葡萄酒  香气  发酵
英文关键词: oleic acid  α-linolenic acid  wine  aroma  fermentation
基金项目:国家农业产业技术体系专项基金项目(CARS-29);中央高校基本科研业务费专项资金资助项目(2017SP003)
作者单位
刘沛通;段长青;燕国梁; 葡萄与葡萄酒研究中心中国农业大学食品科学与营养工程学院
农业部葡萄酒加工重点实验室
 
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中文摘要:
      以"赤霞珠"葡萄汁为发酵基质,研究添加不同浓度的油酸或α-亚麻酸对葡萄酒酵母发酵活力和香气的影响。结果表明:添加油酸或α-亚麻酸的可以显著提高酵母的细胞量和发酵速率,同时增加葡萄酒的甘油含量。当添加12 mg/Lα-亚麻酸时,葡萄酒中高级醇含量适中(
英文摘要:
      This study investigated the impact of oleic acid (OA) or α-linolenic acid (ALA) addition on yeast fermentation activity and aroma characteristics of Cabernet Sauvignon wine. The results showed that OA/ALA addition improved yeast growth and fermentation activity, increased the production of glycerol in wine. In wine with 12 mg/L ALA addition, the concentration of higher alcohols was moderate (<400 mg/L), and 13.36%, 49.27% and 32.41% increment of acids, acetate esters and ethyl esters were observed compared to that of the Control, respectively. 12 mg/L ALA intensified the pleasant floral and fruity attributes of wine and improved the aroma profile of final wine.
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