Interactions Between Phenol Compounds, Acetaldehyde and Micro Oxygen in Red Wines
Interactions between phenol compounds, acetaldehyde and micro oxygen were studied in model wine solutions and in common wines. The results showed that there existed the close relationship between phenol compounds, acetaldehyde, micro oxygen and metal ion. In model wine solutions, the metal ion(Fe2+) and the phenol produced a synergistic effect which brought about the significant increase of acetaldehyde content. In common wines, trace acetaldehyde could persistently be produced by precise oxygen supply. Phenols took part in condensation and polymerization reactions during micro-oxygenation of wine. Free anthocyanins and tannin were low, while polymerized pigments and HCI index become high in the microoxygenated(MO) wines. Acetaldehyde was highly position correlated with HCI index and polymerized index, while negative correlated with free anthocyanin and tannins. Which confirmed the microoxygenation improved the moderate polymerization of tannins and the transformation of anthocyanin from the free to the polymerized.
Wine icro-oxygenation cetaldehyde henol compounds
Qin Ling Kang Wenhuai WangNa LiHua Yang Xuefeng
Department of Life Science, Hebei Normal University of Science and Technology. 066004 Changli, Hebe Centre for Brewing Science and Enzyme Technology, Jiangnan University, 214122 Wuxi, Jiangsu, P. R Ch Department of Horticulture & garden Science, HebeiNormal University of Science and Technology,066004 College of Enology, Northwestern A&F University, 712100 Yangling Shaanxi, P. R.China COFCO Huaxia Greatwall wine Co..Ltd, 066604 Changli, Hebei, P. R.China
国际会议
2009 Academic Conference on Horticulture Science and Technology(2009园艺科学与技术学术会议 CHST 2009)
北京
英文
137-140
2009-12-12（万方平台首次上网日期，不代表论文的发表时间）