艾佐邁肥料和橡木桶陳釀對(duì)赤霞珠干紅葡萄酒酚類物質(zhì)的影響.pdf

1、中國農(nóng)業(yè)大學(xué)碩士學(xué)位論文艾佐邁肥料和橡木桶陳釀對(duì)赤霞珠干紅葡萄酒酚類物質(zhì)的影響姓名：陳海燕申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品生物技術(shù)指導(dǎo)教師：段長青20070601AbstractPhenoliccompoundsofM斑viniferaLcvCabemetSauvignonwineswereidentifiedintheenologicalprocessbyhighperformanceliquidcMomato伊aphymassspeta

2、lrometryincludingquantityanalysisesOnthebasisofthelibraryofphonilicsin伊apesandwinesestablishedbyourlabredwineswhichwasfromCabometSauvignongnpesfertilizedbyAzomitefertilizerwereusedtotrailthechangesofphenoliccompoundsandd

3、ifferenencebetweenthecontrolandthetreatBesidethose，theinfluenceofdifferentagingcontainersWaselaboratedinthisstudytoprovideacademictheoryforimprovingenologicaltechnicsThechangesofphenoliccompoundinfermentationwerenoteffec

4、tedThetotalcontentofanthocyaninsacetylanthocaninscoumarylanthocanins，csffeoyl—amthecyaninsandpolymerizedanthocyaninswerenodifferentcesbetweenthewinestreatedbytheAzomiteandcontr01Howeverthecontentofgallicacidandpn3tocatec

5、huicacidinwinesbyAzomitewerehigherthanthecontr01TheredhueofwinebyAzomiteisbigerthanthecontr01ThechangesofphenoliccompoundduringagingwerenoteffectedTiletotalcontentofanthocyaninsacetylanthocaninscoumarylanthocaninsandcaff

6、eoylamthocaninsinthewinestreatedbytheAzomitewerelowerthanthecontr01Howeverthecontentofnonanthocyaninrbmyricetin3oglucoside，taxifohninwinesbyAzomitewerehigherthanthecontr01TheredhueandthecolorintensityofwinebyAzomiteishig

7、herthanthecontr01Comparingtheoakbarrelandbottleagingmethods，thetotalcontentoftotalanthoeyanins，anthocyaninmonogiucosidesandacetyl—anthocyaninsinthewinestreatedbytheformerwerehigherthanthelaterThecontentofnonanthocyaninsi

8、nwinesbybottlesdecreasedfasterthantheokebarrelinwhichthecontentofnon—anthecyaninsalmostdidnotchangeAttheendofagingtheredhueandthecolorintensityofwinebyoakbarreljshigherthanthebottleKeywords：Phenoliccompounds，Non—nthecyan