| Autor: |
BAI Jia-jia, JI De-rong, HE Yu-zhen, ZHONG Qiu, DUAN Li-li |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin yu jixie, Vol 39, Iss 3, Pp 167-174 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1003-5788 |
| DOI: |
10.13652/j.spjx.1003.5788.2022.80568 |
| Popis: |
Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total flavones, soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds of tartary buckwheat wines (A, B and C) were investigated. The effects of different tartary buckwheat varieties on wine quality characteristics were explored. Results: The contents of total flavone, total phenol, soluble solid and the scavenging rate of DPPH and ABTS free radicals of tartary buckwheat B were the highest. The color difference showed that the content of total flavonoids and total phenols had a significant correlation with the color of wine samples. 49 kinds of volatile substances were found in B1 samples after soaking for 40 days, the relative content was 79.488%, among which 16 kinds of esters (the relative content was 49.916%) were the main volatile substances. Conclusion: The variety The variety of tartary buckwheat influences the quality of the wine significantly. The content of flavonoids and total phenols in the wine has a significant correlation with the color of the wine sample. The optimum variety for black wine is tartary buckwheat B. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
