化学
葡萄酒
花青素
老化
木槿
食品科学
植物化学
多酚
木槿
颜料
植物
生物化学
有机化学
抗氧化剂
生物
遗传学
作者
Idolo Ifie,László Abrankó,José A. Villa-Rodríguez,Nóra Papp,Peter Ho,Gary Williamson,L. Marshall
标识
DOI:10.1016/j.foodchem.2017.05.044
摘要
The effect of temperature (6, 15 and 30 °C) during ageing on the colour, phytochemical composition and bioactivity of roselle wine was investigated over 12 months. At the end of ageing, wines stored at 6 °C had the highest colour density and lowest polymeric anthocyanins. The initial concentration of most of the individual phenolic compounds decreased during ageing, with reduction of monomeric anthocyanins contributing to the formation of anthocyanin-derivatives (pyranoanthocyanins), eight of which were identified tentatively and reported here for the first time in roselle wine. The decrease in individual phenolic compounds did not affect inhibition of α-glucosidase (maltase) activity, which remained relatively low but stable throughout ageing. Diethyl succinate was the only volatile clearly influenced by ageing temperature, with the most pronounced effect at 30 °C (∼256 fold increase). In summary, the final concentrations of anthocyanins and diethyl succinate were the major compounds influenced by ageing temperature.
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