首页> 外文期刊>Journal of Food Composition and Analysis >Organic acids profiles of the most important Dalmatian native grapevine (V. vinifera L.) cultivars.
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Organic acids profiles of the most important Dalmatian native grapevine (V. vinifera L.) cultivars.

机译:最重要的达尔马提亚本地葡萄(V. vinifera L.)品种的有机酸概况。

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摘要

Native grapevine cultivars are important for viticulture production in Croatia, especially in the Dalmatian wine-growing region. Their evaluation for wine production has been intensively studied in recent decades. Tartaric, malic and citric acids are the most important organic acids in Vitis vinifera L. cultivars and these play an important role in the wine-making process, affecting some of the most important characteristics of wine. For this reason, the organic acid composition of the seven most important Dalmatian native grapevine cultivars was determined using high-pressure liquid chromatography (HPLC). Trial cultivars were planted, ensuring uniformity of the environmental conditions that can largely influence the concentration of organic acids. Significant differences in the content of tartaric, malic and citric acid were determined between cultivars over the three years of the study. Tartaric acid ranged from 4.5 to 7.18 g/L, malic acid from 0.31 to 3.40 g/L, and citric acid from 110 to 368 mg/L depending on the year of study, but with clear differences between the cultivars studied. The effects of crop levels and climatic conditions over the three years of study are also discussed.
机译:本地葡萄品种对于克罗地亚,特别是达尔马提亚葡萄酒产区的葡萄栽培生产非常重要。近几十年来,他们对葡萄酒的生产进行了深入的研究。酒石酸,苹果酸和柠檬酸是葡萄中最重要的有机酸,它们在酿酒过程中起着重要作用,影响了葡萄酒的一些最重要特性。因此,使用高压液相色谱(HPLC)确定了七个最重要的达尔马提亚本地葡萄品种的有机酸成分。种植了试验品种,以确保环境条件的均匀性,从而可以在很大程度上影响有机酸的浓度。在研究的三年中,确定了不同品种之间酒石酸,苹果酸和柠檬酸含量的显着差异。视研究年份而定,酒石酸的浓度范围为4.5至7.18 g / L,苹果酸的范围为0.31至3.40 g / L,柠檬酸的范围为110至368 mg / L,但所研究的品种之间存在明显差异。还讨论了三年研究中作物水平和气候条件的影响。

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