Changes of Polyphenols Content and Anthocyanins Content During the Fermentation of Cabernet Sauvignon Grape Wine
Cabernet sauvignon grape contains rich polyphenols and anthocyanins.The changes of polyphenols content and anthocyanins content during the fermentation ofCabernet sauvignon grape wine from Huailai was analyzed.The results showed that,the content of polyphenols and anthocyanins kept decreasing during the fermentation process and the decrease was sharp especially in the first 20 d (anthocyanin content decreased from initial 553 mg/L to 413 mg/L,and polyphenols content decreased from initial 698 mg/L to 525 mg/L); 20 d after the fermentation,the decrease slowed down; the produced wine was clear and transparent with mellow taste,suggesting that the proportions of sugar,acids,phenolic compounds and anthocyanins in wine were balanced.
NETL
NSTL
万方数据
维普
