酿酒科技
釀酒科技
양주과기
Liquor-Making Science & Technology
2015年
10期
97-99
,共3页
西洋参果%发酵酒%复合色素%稳定性%果酒
西洋參果%髮酵酒%複閤色素%穩定性%果酒
서양삼과%발효주%복합색소%은정성%과주
American ginseng fruit%fermented wine%composite pigment%stability%fruit wine
研究西洋参果发酵酒颜色的构成及稳定性。通过测定西洋参果酒中果皮色素、红曲色素、红糖色素及发酵果酒的光谱及温度、光照、pH值、SO2对果酒中各类色素吸光度的影响。结果表明，西洋参果酒复合天然色素对酸度、贮存温度更加稳定，抑制光线对果酒的褪色性。
研究西洋參果髮酵酒顏色的構成及穩定性。通過測定西洋參果酒中果皮色素、紅麯色素、紅糖色素及髮酵果酒的光譜及溫度、光照、pH值、SO2對果酒中各類色素吸光度的影響。結果錶明，西洋參果酒複閤天然色素對痠度、貯存溫度更加穩定，抑製光線對果酒的褪色性。
연구서양삼과발효주안색적구성급은정성。통과측정서양삼과주중과피색소、홍곡색소、홍당색소급발효과주적광보급온도、광조、pH치、SO2대과주중각류색소흡광도적영향。결과표명，서양삼과주복합천연색소대산도、저존온도경가은정，억제광선대과주적퇴색성。
In this study, the composition and the stability of the color of American ginseng fermented wine were investigated. Peal pigment, monascus, brown sugar pigment of American ginseng fruit wine were measured, and the effects of fermented wine pigment spectrum, tempera-ture, light, alcohol content, pH, SO2 on the absorbance of various pigments in the wine were analyzed. The results showed that, the composite natural pigments in American ginseng wine were more stable to acidity and storage temperature, which inhibited color fading by light.
