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- Title
苦养品种对苦养配制酒品质的影响.
- Authors
柏佳佳; 戢得蓉; 何玉贞; 钟 秋; 段丽丽
- Abstract
Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total Ilavonest soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds of tartary buckwheat wines (A, B and C) were investigated. The ellects of di II ere nt tartary buckwheat varieties on wine quality characteristics were explored. Results: The contents of total Ilavone» total phenol, soluble solid and the scavenging rate of DPPII and ABTS Iree radicals of tartary buckwheat B were the highest. The color dillerence showed that the content of total flavonoids and total phenols had a significant correlation with the color of wine samples, 49 kinds of volatile substances were found, in Bl samples alter soaking for 40 days, the relative content was 79.488%, among which 16 kinds of esters (the relative content was 49.916%) were the main volatile substances. Conclusion: The variety The variety of tartary buckwheat influences the quality of the wine significantly. The content of flavonoids and total phenols in the wine has a signilicant correlation with the color of the wine sample. The optimum variety for black wine is tartary buckwheat B.
- Subjects
COLOR of wine; BUCKWHEAT; PHENOL; PHENOLS; ESTERS; FLAVONOIDS
- Publication
Food & Machinery, 2023, Issue 3, p167
- ISSN
1003-5788
- Publication type
Article
- DOI
10.13652/j.spjx.l003.578&2022.80568