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- Title
斯伯特酒花对葡萄酒抗氧化活性的影响.
- Authors
康珏; 段丽丽; 戢得蓉; 唐菊莲; 杨晓仪
- Abstract
The effect of Spalter hops addition on browning degree, antioxidant activity and sensory quality of wine was studied and compared. The results indicated that the addition of hops decreased the browning degree and promoted the antioxidant activity of wine. During natural oxidation period,compared to wines without hops, the average concentration of total phenol in the wine(hops extract ∶ wine=1∶4) was 304.20 mg/L gallic acid, which was 1.07, 1.05, 1.04 and 1.02 times that of the blank control group, 1∶10, 1∶8, 1∶6(hops extract: wine) wine samples. The free radical scavenging ability of ABTS and DPPH free radical were significantly increased with the addition of hops(P<0.05). There was a significant positive correlation between total phenol content and antioxidant activity in wine with different hop additions. The sensory evaluation results showed that the sensory evaluation of hop wine was higher than that of the blank control group. The wine with the hops addition of 1∶4 had the highest score(75) and blank control group had the lowest score(70).
- Publication
China Brewing, 2019, Vol 38, Issue 4, p84
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882.j.issn.0254-5071.2019.04.017