CAJ | 학술논문

利用高效液相色谱-质谱联用(HPLC-MS)技术对美乐葡萄酒中的非花色苷酚类物质进行分析,研究了不同冷浸渍时间对非花色苷酚类物质的影响.结果表明,冷浸渍16 h可使各非花色苷酚类物质在酒精发酵初期迅速积累,并显著提高了羟基肉桂酸类物质的含量,而冷浸渍7 d则可以在酿造后期显著提高芪类物质的含量,但冷浸渍时间对羟基苯甲酸、黄酮醇和黄烷-3-醇类物质的含量以及非花色苷酚类物质总含量影响不显著.
이용고효액상색보-질보련용(HPLC-MS)기술대미악포도주중적비화색감분류물질진행분석,연구료불동랭침지시간대비화색감분류물질적영향.결과표명,랭침지16 h가사각비화색감분류물질재주정발효초기신속적루,병현저제고료간기육계산류물질적함량,이랭침지7 d칙가이재양조후기현저제고기류물질적함량,단랭침지시간대간기분갑산、황동순화황완-3-순류물질적함량이급비화색감분류물질총함량영향불현저.
The influence of cold maceration time on the non-anthocyanidin phenols of Merlot wine was analyzed by HPLC-MS. The results showed that the non-anthocyanidin phenols accumulated rapidly during the early stage of alcoholic fermentation after cold maceration for 16 hours. Compared with cold maceration for 7 days, treatment of cold maceration for 16 hours could improve the content of hydroxylcinnamic acids significantly. Treatment of cold maceration for 7 days could increase the stilbenes content significantly during the late stage of brewing. The cold maceration time had less influence on the p-Hydroxybenzoic acid, the flavonol , the flavan-3-ols and the total content of non-anthocyanidin phenols.