作者： 梁晓芳，王浩燃，宋春华，牟建楼，马艳莉，王 颉
为探究谷胱甘肽对干白葡萄酒的影响，采用50 ℃高温加速干白葡萄酒氧化的方法，跟踪测定35 d添加和未添加谷胱甘肽的酒样中理化指标、颜色和酚类物质的变化。结果表明，酒样的可溶性固形物、还原糖随着时间的延长而有所降低，但GSH对其影响不显著。pH值随储存时间的延长变化不大。总酸的含量随着时间的延长而略微增加，但在添加GSH后会使酒样中的总酸明显降低。随着时间的延长，酒样的颜色会变深，表现为色差值L*值的下降，a*值和b*值的上升，添加了GSH的酒样中变化比较缓慢。酒样中总酚含量会降低，酚类物质被氧化，与颜色变化密切相关。 |
谷胱甘肽； 白葡萄酒； 加速氧化； 酚类物质 |
Effects of Glutathione Addition on Dry White Wine
LIANG Xiaofang, WANG Haoran, SONG Chunhua, MOU Jianlou, MA Yanli and WANG Jie
College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
In order to investigate the effects of adding glutathione on dry white wine, the oxidation of dry white wine was accelerated at 50 ℃, the change in physiochemical indexes, color and phenolics in wine samples with/without glutathione addition was traced within 35 d. The results indicated that, the soluble solids and reducing sugar decreased in wine without/with GSH addition; there was little change in pH value in wine without/with GSH addition; total acids content increased slightly in wine samples without GSH addition, while it decreased evidently in wine samples with GSH addition; the color of wine without GSH addition became darker (the decrease of L* and the increase of a* and b*), and such change was quite slow in wine with GSH addition; the decrease of total phenols content and phenols oxidation were closely related to wine color change.
glutathione; white wine; accelerated oxidation; phenols