V. Khmelev, V. P. Sevodin, Vladimir I. Shesternin, Y. Kuzovnikov, S. V. Levin
{"title":"超声波在葡萄酒酿造过程中的应用","authors":"V. Khmelev, V. P. Sevodin, Vladimir I. Shesternin, Y. Kuzovnikov, S. V. Levin","doi":"10.1109/EDM.2015.7184530","DOIUrl":null,"url":null,"abstract":"Wines were obtained on a base of Altay region early grape varieties with using of different methods such as ultrasonic and enzyme treatment. Enzyme treatment of marc was increased intensity of wine coloring. Ultrasonic treatment of marc was facilitated to accumulation of polythenols and anthocyanins and significantly influenced on quantity of monomeric fraction of anthocyanins. It was determined taste estimation of dry wines. Quantitative ratio of coloring substances was found.","PeriodicalId":213801,"journal":{"name":"2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2015-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Using of ultrasound in grape wine making process\",\"authors\":\"V. Khmelev, V. P. Sevodin, Vladimir I. Shesternin, Y. Kuzovnikov, S. V. Levin\",\"doi\":\"10.1109/EDM.2015.7184530\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Wines were obtained on a base of Altay region early grape varieties with using of different methods such as ultrasonic and enzyme treatment. Enzyme treatment of marc was increased intensity of wine coloring. Ultrasonic treatment of marc was facilitated to accumulation of polythenols and anthocyanins and significantly influenced on quantity of monomeric fraction of anthocyanins. It was determined taste estimation of dry wines. Quantitative ratio of coloring substances was found.\",\"PeriodicalId\":213801,\"journal\":{\"name\":\"2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2015-08-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1109/EDM.2015.7184530\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/EDM.2015.7184530","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Wines were obtained on a base of Altay region early grape varieties with using of different methods such as ultrasonic and enzyme treatment. Enzyme treatment of marc was increased intensity of wine coloring. Ultrasonic treatment of marc was facilitated to accumulation of polythenols and anthocyanins and significantly influenced on quantity of monomeric fraction of anthocyanins. It was determined taste estimation of dry wines. Quantitative ratio of coloring substances was found.
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