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Pestle 分析:葡萄成熟阶段对复合碳水化合物的影响

本文报道了葡萄成熟/成熟对起泡酒生产和陈酿过程中碳水化合物含量形成的影响。研究发现,葡萄成熟过程中有几个阶段对复合碳水化合物的组成、含量和发育有影响。果胶降解后形成低聚糖、多糖等含量。果胶存在于葡萄表皮细胞壁中,在葡萄成熟过程中,果胶有利于形成葡萄酒的果汁中多糖的溶解。

Pestle 分析:葡萄成熟阶段对复合碳水化合物的影响

在葡萄酒中,碳水化合物与其他一些多酚和蛋白质一起存在,这些多酚和蛋白质在改变葡萄酒的感官特性的过程中发挥着重要作用。多糖和寡糖是天然分子产物,与膳食抗氧化剂有关,具有多种加工优势和植物化学性质,对提高起泡酒的品质可能具有重要意义。本文报道了葡萄在不同成熟阶段的成熟过程及其对复合碳水化合物含量的影响。

Pestle 分析:葡萄成熟阶段对复合碳水化合物的影响

The paper reports about the impact of the grape ripening/maturity that affects the formation of carbohydrate content during making of the sparkling wine and wine aging. It has been found that there are several stages during grape ripening that have an effect on the composition, content and development of complex carbohydrate. The content like oligosaccharides and polysaccharides is formed after the degradation of pectin. Pectin is present in the skin cell wall of grape and during ripening pectin favours the solubilisation of polysaccharide in juice that forms wine.

Pestle 分析:葡萄成熟阶段对复合碳水化合物的影响

In wines, carbohydrates are present with some other polyphenols and proteins that play an important role in modifying the processing the organoleptic properties of wine.. It is a known that polysaccharides and oligosaccharides are natural molecular products, associated with dietary antioxidant having several processing advantages and phytochemical properties, which may be important for enhancing the quality of sparkling wine. Present study reports about the grape ripening and its effect on complex carbohydrate content at different stages of ripening.