葡萄酒
瓶子
化学
食品科学
白葡萄酒
气味
葡萄酒的陈酿
有色的
颜料
材料科学
有机化学
复合材料
作者
Huijing Lan,Shuai Li,Jie Yang,LI Jin-liang,Chunlong Yuan,Anque Guo
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-05-01
卷期号:345: 128854-128854
被引量:23
标识
DOI:10.1016/j.foodchem.2020.128854
摘要
The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III):Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order: amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.
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