結論

葡萄(tao)酒無疑是一個非(fei)常復雜的(de)(de)(de)(de)(de)(de)分(fen)析(xi)矩陣。 其化學(xue)和儀器分(fen)析(xi)通常需要對樣(yang)(yang)品進行(xing)預(yu)處(chu)理(li)，以(yi)消(xiao)除(chu)那(nei)些(xie)(xie)會(hui)干擾分(fen)析(xi)的(de)(de)(de)(de)(de)(de)化合(he)物(wu)。 這種額外的(de)(de)(de)(de)(de)(de)程(cheng)序(xu)既費時又費錢。 我(wo)們(men)已(yi)經通過統計分(fen)析(xi)表明，一些(xie)(xie)最重(zhong)要的(de)(de)(de)(de)(de)(de)釀酒參(can)數(shu)與表面張力(li)顯(xian)著(zhu)相關(guan)。 乙醇濃(nong)度已(yi)被證(zheng)明是其中最好的(de)(de)(de)(de)(de)(de)負相關(guan)參(can)數(shu)。 從(cong) 20 個葡萄(tao)酒樣(yang)(yang)品的(de)(de)(de)(de)(de)(de)分(fen)析(xi)中獲得的(de)(de)(de)(de)(de)(de)線(xian)性預(yu)測(ce)模(mo)型(xing)非(fei)常有效，因為它可以(yi)解(jie)釋(shi)高達(da)近 91% 的(de)(de)(de)(de)(de)(de)乙醇含量變化。 通過包括 30 個以(yi)上的(de)(de)(de)(de)(de)(de)樣(yang)(yang)本來擴展(zhan)模(mo)型(xing)產(chan)生了令人滿意的(de)(de)(de)(de)(de)(de)結果。 提議的(de)(de)(de)(de)(de)(de)線(xian)性模(mo)型(xing)解(jie)釋(shi)了 81% 的(de)(de)(de)(de)(de)(de)乙醇含量變化，估計的(de)(de)(de)(de)(de)(de)標準誤差為 0.36% (v/v)，為釀酒師進行(xing)常規(gui)分(fen)析(xi)提供了一個有趣(qu)的(de)(de)(de)(de)(de)(de)工具(ju)。 必須進行(xing)更深入的(de)(de)(de)(de)(de)(de)研究，以(yi)便為蛋白(bai)質和單(dan)寧等化合(he)物(wu)建立可靠的(de)(de)(de)(de)(de)(de)類似(si)預(yu)測(ce)模(mo)型(xing)，否(fou)則需要費力(li)的(de)(de)(de)(de)(de)(de)方法來確定它們(men)。

致謝

我們(men)感(gan)謝 AMPELOOINIKI Ltd. 提(ti)供葡(pu)萄酒樣品及其對設備和(he)試(shi)劑的重大貢獻。

參考

Andre′ s-Lacueva, C., Lo′ pez-Tamames, E., Lamuela-Ravento′ s, R.M., Buxaderas, S., de la Torre-Boronat, M.C., 1996a. Characteristics of sparkling base wines affecting foam behaviour. Journal of Agricultural and Food Chemistry 44, 989–995.

Andre′ s-Lacueva, C., Gallart, M., Lo′ pez-Tamames, E., Lamuela-Ravento′ s, R.M., 1996b. Influence of variety and aging on foaming properties of sparklingwine (cava). 1. Journal of Agricultural and Food Chemistry 44, 3826–3829.

Andre′ s-Lacueva, C., Lamuela-Ravento′ s, R.M., Buxaderas, S., de la Torre-Boronat, M.C., 1997. Influence of variety and aging on foaming properties of cava (sparkling wine). 2. Journal of Agricultural and Food Chemistry 45, 2520–2525. Bertrand, A., 1968. Utilisation de la chromatographie en phase gaseuse pour le dosage des constituents volatils des vins. The` se Docteur en Chimie, Universite′ de Bordeaux II, France.

Bradford, M.M., 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72, 248–254.

Brissonnet, F., Maujean, A., 1991. Identification of some foam-active compounds in champagne base wines. American Journal of Enology and Viticulture 42, 97– 102.

Brissonnet, F., Maujean, A., 1993. Characterization of foaming proteins in a champagne base wine. American Journal of Enology and Viticulture 44, 297–301.

Crespy, A., 2006. Les tanins de raisin: une opportunite′ pour les vins me′ diterrane′ ens. Revue des Oenologues et des Techniques Vitivinicoles et ¨nologiques 119, 23– 25.

Douglas, H.W., 1950. A pendent-drop apparatus for surface and interfacial tensions. Journal of Scientific Instruments 27, 67–69.

Esteruelas, M., Poinsaut, P., Sieczkowski, N., Manteau, S., Fort, M.F., Canals, J.M., Zamora, F., 2009. Characterization of natural haze protein in sauvignon white wine. Food Chemistry 113, 28–35.

Ferreira, R.B., Pic?arra-Pereira, M.A., Monteiro, S., Loureiro, V.B., Teixeira, A.R., 2002. The wine proteins. Trends in Food Science and Technology 12, 230–239.

Foster, J.F., 1960. The Plasma Proteins. Academic Press, New York. Frazier, R.A., Papadopoulou, A., Mueller-Harvey, I., Kissoon, D., Green, R.J., 2003.

Probing protein–tannin interactions by isothermal titration microcalorimetry. Journal of Agricultural and Food Chemistry 51, 5189–5195.

Gallart, M., Lo′ pez-Tamames, E., Buxaderas, S., 1997. Foam measurements in wines: comparison of parameters obtained by the gas sparging method. Journal of Agricultural and Food Chemistry 45, 4687–4690.

Gaonkar, A.G., Neuman, R.D., 1987. The uncertainty in absolute values of surface tension of water. Colloids and Surfaces 27, 1–14.

Gkoulioti, A., 2000. Identification and determination of the volatile compounds of the grape variety Xinomavro cultivated in the zone of Naoussa. PhD Thesis, Aristotle University of Thessaloniki, Thessaloniki, Greece.

Glories, Y., 1978. Recherches sur la matie` re colorante des vins rouges. The` se Doctorat d' Etat es Sciences, Univ. Bordeaux II, France.

IAPWS, September 1994. Release on Surface tension of Ordinary Water Substance. , pp. 1–4//www.iapws.org/relguide/surf.pdf.

Janczuk, B., Chibowski, E., Wojcik, W., 1985. The influence of n-alcohols on the wettability of hydrophobic solids. Powder Technology 45, 1–6.

Jin, H., Uhuan, H., Suohe, Y., 2009. Gas-liquid flow characterization in bubble columns with various gas-liquid using electrical resistance tomography. Journal of Physics: Conference Series 147, 012032., //iopscience.iop.org/1742- 6596/147/1/012032.

Liger-Belair, G., 2005. The physics and chemistry behind the bubbling properties of Champagne and sparkling wines: a state-of-the-art review. Journal of Agricultural and Food Chemistry 53, 2788–2802.

Moreno-Arribas, V., Pueyo, E., Nieto, F.J., Mart?′n-Alvarez, P.J., Polo, M.C., 2000. Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines. Food Chemistry 70, 309–317.

Moreno-Arribas, M.V., Pueyo, E., Polo, M.C., 2002. Analytical methods for the characterization of proteins and peptides in wines. Analytica Chimica Acta 458, 63–75.

Myers, D., 1988. Surfactant Science and Technology. VCH Publications. OIV, 1990. Recueil des me′thodes internationales d'analyse des vins et des mou? ts, Paris.

Pe′ ron, N., Cagna, A., Valade, M.,Marchal, R., Maujean, A., Robillard, B., Aguie′-Be′ ghin, V., Douillard, R., 2000. Characterization by drop tensiometry and by ellipsometry of the adsorption layer formed at the air/champagne wine interface. Advances in Colloid and Interface Science 88, 19–36.

Peynaud, E., 1984. Knowing and Making Wine. John Wiley & Sons. Poncet-Legrand, C., Cartalade, D., Putaux, J.-L., Cheynier, V., Vernhet, A., 2003.

Flavan-3-ol aggregation in model ethanolic solutions: incidence of polyphenol structure, concentration, ethanol content and ionic strength. Langmuir 19, 10563–10572.

Pueyo, E., Mart?′n-Alvarez, P.J., Polo, M.C., 1995. Relationship between foam characteristics and chemical composition in wines and cavas (sparkling wines). American Journal of Enology and Viticulture 46 (4), 518–524.

Razafindralambo, H., Paquot, M., Baniel, A., Popineau, Y., Hbid, C., Jacques, P., Thonart, P., 1996. Foaming properties of surfactin, a lipopeptide biosurfactant from Bacillus subtilis. Journal of the American Oil Chemists Society 73 (1), 149– 151.

Ribe′reau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D., 2000. The Chemistry of Wine Stabilisation and Treatments. Handbook of Enology, vol. 2. J. Wiley & Sons, England.

Rocchia, M., Ellena, M., Zeppa, G., 2007a. Determination of ethyl alcohol content in red wines with an optical alcohol meter based on nanostructured silicon. Journal of Agricultural and Food Chemistry 55 (15), 5984–5989.

Rocchia, M., Rossi, A.M., Zeppa, G., 2007b. Determination of ethanol content in wine through a porous silicon oxide microcavity. Sensors and Actuators B 123, 89–93.

Segarra, I., Lao, C., Lo′ pez-Tamames, E., de la Torre-Boronat, M.C., 1995. Spectrophotometric methods for the analysis of polysaccharide levels in winemaking products. American Journal of Enology and Viticulture 46 (4), 564–570.

Smith, G.W., Sorg, L.V., 1941. The measurement of boundary tension by the pendant-drop method. I. The aliphatic alcohols. The Journal of Physical Chemistry 45 (4), 671–681.

Somers, T.C., 1975. In search of quality for red wines. Food Technology in Australia 27, 4946.

Sudraud, P., 1958. Interpretation des courbes d'adsorption des vins rouges. Annales de Technologie Agricole 1, 209–216.

Theodoridis, A., 1997. Comparative Study of Methods of K+, Na+, Ca2 +, Mg2 +, NH4 +, Cl and SO4 2 Determination in Wines by Ion Chromatography, Atomic Absorption Spectrometry and Potentiometry. MSc, Aristotle University of Thessaloniki, Thessaloniki, Greece. Tusseau, D., Benoit, C., 1987. Routine high-performance liquid chromatography determination of carboxylic acids in wine and champagne. Journal of Chromatography 395, 323–333.

Van De Casteele, K., Geiger, H., De Loose, R., Van Sumere, C.F., 1983. Separation of some anthocyanins, proanthocyanidins and related substances by reversedphase high performance liquid chromatography. Journal of Chromatography 259, 291–300.

Va′ zquez, G., Alvarez, E., Navaza, J.M., 1995. Surface tension of alcohol + water from 20 to 50 8C. Journal of Chemical and Engineering Data 40 (3), 611–614.

Viljanen, K., Kylli, P., Hubbermann, E.-M., Schwarz, K., Heinonen, M., 2005. Anthocyanin antioxidant activity and partition behavior in whey protein emulsion. Journal of Agricultural and Food Chemistry 53, 2022–2027.

Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S., 1995. Wine Analysis and Production. Chapman and Hall, New York.

葡萄酒的表面張力與酒本身的成分之間的相關性論文——摘要、簡介

葡萄酒的表面張力與酒本身的成分之間的相關性論文——材料和方法

葡萄酒的表面張力與酒本身的成分之間的相關性論文——結果與討論

葡萄酒的表面張力與酒本身的成分之間的相關性論文——結論、致謝！