EFFECTS OF PULSED ELECTRIC FIELD AND MAGENETIC FIELD ON PHENOLIC COMPOUNDS AND ORGANIC ACIDS OF WINE

来源 :2009北京非热加工技术国际研讨会 | 被引量 : 0次 | 上传用户：icetqq

【摘要】

：

【作者】

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Wang Xiuqin Zhan Qinghua Su Huina

【机构】

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College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083,CHINA

【出处】

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2009北京非热加工技术国际研讨会

【发表日期】

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2009年11期

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　　For the purpose of improving the properties of young red wines in a relatively short period,in this paper,we applied pulsed electric field (PEF) and magnetic field to treat young red wines.By determining and analysising changes of contents of 11 phenolic acids,5 flavan-3-ols,10 flavonols and 2 flavones in red wines treated by PEF and magnetic field,as well as changes in colour intensity and colour hue,we estimated the effects of PEF and magnetic field then ascertained optimal parameters.

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