期刊论文

Studies on resveratrol content in the fruit and wine brewing process of Vitis davidii Fo?x

中文

中国果树

1000-8047

2019

3

14-18

10.16626/j.cnki.issn1000-8047.2019.03.004

湖南省重大科技成果转化资助项目（2014ck1005）；

本校为第一机构

以湖南省内不同类型刺葡萄为试材,以酿酒葡萄品种‘赤霞珠’为对照,采用高效液相色谱法检测刺葡萄果实不同部位白藜芦醇含量,同时选用干红葡萄酒酿酒工艺进行酿造,研究刺葡萄果实及果实在酿造过程中白藜芦醇含量的动态变化规律。结果表明:大部分类型刺葡萄果皮中均检测到白藜芦醇,澧县-1刺葡萄和中方-2刺葡萄果皮含量最高,均为34.08μg/g,是‘赤霞珠’的1.70倍;长沙-2刺葡萄籽中白藜芦醇含量为28.36μg/g,是‘赤霞珠’籽的3.83倍,其他类型刺葡萄籽和所有类型刺葡萄果肉中均未检测到白藜芦醇。酿酒过程中添加F15酵母的葡萄酒中白藜芦醇含量始终高于添加VL1酵母的葡萄酒,陈酿结束后,芷江-1刺葡萄酒...

Absrtact Different types of Vitis davidii Fo?x in Hunan Province were used as test materials,and the wine grape variety‘Cabernet Sauvignon’was used as control.The content of resveratrol in different parts of Vitis davidii Fo?x fruit was determined by high performance liquid chromatography(HPLC).At the same time,the dry red wine brewing technology was used to brew Vitis davidii Fo?x,and the dynamic changes of resveratrol content during the brewing process were studied.The results showed that resveratrol was detected in the pericarp of mostly V...