代写论文:葡萄酒

代写论文:葡萄酒

分析结果表明,由于早熟葡萄酒的酒精浓度低、pH值高、酸度高,酿酒工艺参数发生了变化。红葡萄酒中的多糖和低聚糖含量比成熟葡萄高,因此在成熟过程中,皮肤细胞壁的酶降解作用可能会增加葡萄酒中可溶性多糖的含量。具有最高的分子质量的多糖,与甘露糖、多糖和半乳糖(PRAG)相对应。从目前的研究结果可以看出,葡萄的成熟会影响葡萄酒中多糖的成分。在3、6、9个月的不同成熟度阶段对多糖的糖苷含量进行了分析。在阿拉伯糖、半乳糖、甘露糖、葡萄糖和rhamnose含量中发现了主要的变化。阿拉伯糖、半乳糖和rhamose水平分别从0到9个月不等,在早产儿和成熟条件下均下降。更高比例的甘露糖/葡萄糖表明,葡萄糖的成熟度改变了在皮肤壁自溶过程中释放的多糖。而阿拉伯糖/半乳糖的比例则表明,随着红酒的成熟,PRAG和RG-II的含量会随着时间的推移而增加。分析低聚糖,是观察,没有发现显著变化总低聚糖含量在成熟和不成熟的葡萄酒是311±17.6和299±20分别。

代写论文:葡萄酒
显然,葡萄成熟对多糖的影响更大。在红汽酒中发现的乳糖酸含量明显较高,表明果胶成分与葡萄果皮中果胶成分的差异具有天然的果胶酶活性。成熟的红葡萄酒显示出较高的阿拉伯糖/半乳糖含量,表明在成熟的葡萄中明显减少了PRAG的降解。rhamnogalaturonans是rhamnogalaturonans/半乳糖的主要组成部分。发现阿拉伯糖+半乳糖对rhamnose (ara+gal/rha)的定量变化。这一变化表明,在变老的时候,阿拉伯人和阿拉伯人对果胶的侧链发生了改变。从红起泡酒中对分子量进行测定,发现洗脱样品的摩尔质量随洗脱时间的增加而降低。在不成熟的情况下,在观察到的时间间隔从0到9个月时,碳水化合物的摩尔质量从376下降到15.560 g/mol,而在成熟期则从264到14.15 g/mol。在成熟的条件下,多分散性指数在早熟和52.8到5.2 ml/g之间轻微改变了45.8到12.9 ml/g。

代写论文:葡萄酒

Analysing the same, it was observed that there were changes in the oenological parameters as premature base wines have low concentration of alcohol, pH and high acidity. The polysaccharide and oligosaccharide fraction of the red wine was higher in mature grape than premature grape, thus the enzymatic degradation of skin cell wall during ripening may increase the presence of soluble polysaccharide in wine. Polysaccharide having highest molecular mass corresponds to mannoproteins (MP) and polysaccharide rich arabinose and galactose (PRAG). It could be concluded from the present finding that grape ripening influences the composition of polysaccharides in the wine. Glycosyl content of polysaccharide is analysed at different stages of maturity at 3, 6 and 9 months. Major changes were found in arabinose, galactose, mannose/glucose and rhamnose content. Arabinose, galactose and rhamanose level decreased in premature condition and mature condition in observed time points ranging from 0 to 9 months respectively. Higher ratio of Mannose/glucose indicates that glucose maturity changes the polysaccharide that is released during skin wall autolysis. While Arabinose/galactose ratio suggests about the levels of PRAG and RG-II that increases with time of maturity in red sparkling wine. Analysing the oligosaccharide, it was observed that no significant changes were found in total oligosaccharide content in mature and premature wine as it was 311 ± 17.6 and 299 ± 20 respectively.

代写论文:葡萄酒
It clearly denotes that grape maturity influences more to polysaccharide that oligosaccharide content. Galacturonic acid was found significantly higher in red sparkling wine indicating the difference in pectin composition as in skin wall of grape exhibits natural pectinase activity. Mature red wine showed higher ration of Arabinose/ galactose indicating degradation of PRAG significantly that is found less in mature grape. The rhamnogalaturonans were the major constituent as ratio of rhamnogalaturonans/ galactose was found low. The ration of Arabinose+galactose to rhamnose (ara+gal/rha) was found to be changed. This change indicates that the arabinan and arabinoglactan side chain to rhamanose of pectin was changed at the time of aging. Molecular mass was assessed by SEC-MALLS from red sparkling wine and found that molar mass of all the eluting samples was found decreased with increased elution time. At premature condition, molar mass of carbohydrate content was decreased from 376 to 15.560 g/mol while 264 to 14.15 g/mol in mature at observed time interval from 0 to 9 months. Polydisperersity index was slightly changed 45.8 to 12.9 ml/g in premature and 52.8 to 5.2 ml/g in mature condition.