摘要
本文研究了经电磁场处理后新鲜干红葡萄酒的感官性能和红外光谱变化情况。从红外谱图中可以看出,经处理后酒中的羟基伸缩振动峰向低频端移动(3309 cm-1→3252 cm-1),在远红外端4个窄峰逐渐变成了2个强吸收宽峰,反映出乙醇和水分子之间的氢键缔合有加强的趋势,与越来越柔和的口感相对应;高电场强度下处理时间的改变对溶液体系影响较大,而低电场强度下处理时间的改变对溶液体系影响较小,与感官品评的结论一致。
The variation of taste and FTIR spectra of fresh dry wine treated by electromagnetic field were studied in this paper.FTIR spectra showed that the peak of υ(OH) shifted from higher frequency to lower position (3309cm-1→3252cm-1), and infar-infrared spectrum area 4 narrow peaks changed to 2 wide ones after being treated, these reflected that the hydrogen bondswere increased while the taste became softer. Higher electric fields were more effective than lower ones for changing the winetaste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期152-155,共4页
Food Science
