电场对白兰地陈酿中单宁物质的影响研究
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摘要
研究了电场作用于5 L和2 L法国中度烘烤的橡木桶强化白兰地陈酿过程中单宁物质的变化规律。结果显示,缩合单宁以及总单宁随陈酿时间延长都呈现递增的趋势,电场处理样的含量明显高于同容积木桶的自然陈酿样。在5 L橡木桶中,电场处理样的总单宁及缩合单宁含量分别比自然陈酿样在6个月时高31.6%及68.2%,在2 L橡木桶中则分别提高了43.3%和60.3%。研究表明,电场作用可促进白兰地对橡木中单宁物质的提取。
The effects of electric field(EF) treatment on tannins in brandy stored in moderate-roasted 5 L and 2 L French oak barrels were investigated. The results showed that, the tannins and condensed tannins increased with aging time, and their content in brandy treated by EF was significantly higher than that in brandy by natural aging. For example, in 5 L oak barrels, the tannins and condensed tannins in brandy treated by EF increased by 31.6 % and 68.2 % respectively than brandy by natural aging at the 6 th month,while they increased by 43.3 % and 60.3 % respectively in 2 L oak barrels. It was demonstrated that EF treatment played a positive role in accelerating the extraction of tannins from oak barrels.
The effects of electric field(EF) treatment on tannins in brandy stored in moderate-roasted 5 L and 2 L French oak barrels were investigated. The results showed that, the tannins and condensed tannins increased with aging time, and their content in brandy treated by EF was significantly higher than that in brandy by natural aging. For example, in 5 L oak barrels, the tannins and condensed tannins in brandy treated by EF increased by 31.6 % and 68.2 % respectively than brandy by natural aging at the 6 th month,while they increased by 43.3 % and 60.3 % respectively in 2 L oak barrels. It was demonstrated that EF treatment played a positive role in accelerating the extraction of tannins from oak barrels.
引文
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[2]康三江,张永茂,曾朝珍,等.苹果白兰地发酵工艺技术研究进展[J].中国酿造,2015,34(1):10-12.
[3] PUECH J L. Phenolic compounds in oak wood extracts used in the ageing of brandies[J].Journal of the science of food and agriculture, 1998, 42(2):165-172.
[4] MOSEDALE J R, PUECH J L. Wood maturation of distilled beverages[J].Food science and technology,1998, 9(3):95-101.
[5] Ortega-Heras M, González-Huerta C, Herrera P, et al.Changes in wine volatile compounds of varietal wines during ageing in wood barrels[J]. Analytica Chimica Acta, 2004, 513(1):341-350.
[6]李艳,崔彦志,随子华.橡木桶陈酿干红葡萄酒过程中聚合单宁的变化[J].酿酒科技,2009(3):48-50.
[7]李春阳,许时婴,王璋.低浓度香草醛-盐酸法测定葡萄籽梗中原花青素含量的研究[J].食品工业科技, 2004,25(4):128-130.
[8]尹卓容.白兰地酒中酚类物质的特性比例与酒的质量等级的关系[J].酿酒科技,1996(5):44-45.
[9] ZHANG B, ZENG X A, SUN D W, et al. Effect of electric field treatments on brandy aging in oak barrels[J].Food and bioprocess technology,2013,6(7):1635-1643.
[10]张斌,曾新安,杨华峰,等.电场对白兰地陈酿中氧化还原电位和电导率的影响研究[J].中国酿造,2015,34(5):60-63.
[11]曾新安,陈勇,高文宏.脉冲电场非热灭菌技术[M].北京:中国轻工业出版社,2005:12-28.
[12]郑向平,李记明,宋普.白兰地挥发性芳香族化合物的初步探究[J].中国酿造,2012,31(9):1-5.
[13]杨星,曾新安,樊荣.白酒模拟体系氢键缔合时效性核磁共振研究[J].食品工业科技,2011,32(7):112-118.
[14]陈娟,吕新生.电场活化聚合物材料特性的数学建模研究与分析[J].安徽工业大学学报,2007,24(1):50-54.
[15]韩光泽,李珺,郭平生,等.能量传递和转换的动力学分解关系[J].广西师范大学学报,2006,24(2):19-21.
[2]康三江,张永茂,曾朝珍,等.苹果白兰地发酵工艺技术研究进展[J].中国酿造,2015,34(1):10-12.
[3] PUECH J L. Phenolic compounds in oak wood extracts used in the ageing of brandies[J].Journal of the science of food and agriculture, 1998, 42(2):165-172.
[4] MOSEDALE J R, PUECH J L. Wood maturation of distilled beverages[J].Food science and technology,1998, 9(3):95-101.
[5] Ortega-Heras M, González-Huerta C, Herrera P, et al.Changes in wine volatile compounds of varietal wines during ageing in wood barrels[J]. Analytica Chimica Acta, 2004, 513(1):341-350.
[6]李艳,崔彦志,随子华.橡木桶陈酿干红葡萄酒过程中聚合单宁的变化[J].酿酒科技,2009(3):48-50.
[7]李春阳,许时婴,王璋.低浓度香草醛-盐酸法测定葡萄籽梗中原花青素含量的研究[J].食品工业科技, 2004,25(4):128-130.
[8]尹卓容.白兰地酒中酚类物质的特性比例与酒的质量等级的关系[J].酿酒科技,1996(5):44-45.
[9] ZHANG B, ZENG X A, SUN D W, et al. Effect of electric field treatments on brandy aging in oak barrels[J].Food and bioprocess technology,2013,6(7):1635-1643.
[10]张斌,曾新安,杨华峰,等.电场对白兰地陈酿中氧化还原电位和电导率的影响研究[J].中国酿造,2015,34(5):60-63.
[11]曾新安,陈勇,高文宏.脉冲电场非热灭菌技术[M].北京:中国轻工业出版社,2005:12-28.
[12]郑向平,李记明,宋普.白兰地挥发性芳香族化合物的初步探究[J].中国酿造,2012,31(9):1-5.
[13]杨星,曾新安,樊荣.白酒模拟体系氢键缔合时效性核磁共振研究[J].食品工业科技,2011,32(7):112-118.
[14]陈娟,吕新生.电场活化聚合物材料特性的数学建模研究与分析[J].安徽工业大学学报,2007,24(1):50-54.
[15]韩光泽,李珺,郭平生,等.能量传递和转换的动力学分解关系[J].广西师范大学学报,2006,24(2):19-21.