FTIR Analysis of Fresh Dry Red Wine Treated by Electromagnetic Field

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (1): 152-155.

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FTIR Analysis of Fresh Dry Red Wine Treated by Electromagnetic Field

XIAO Li-Min, ZENG Xin-An, CHEN Yong, YANG Hua-Feng

1.Vinesuntime International Co.,LTD, Malas;2.College of Food and Bioengineering, South China University of Technology

Online:2004-01-15 Published:2011-10-24

Abstract

Abstract: The variation of taste and FTIR spectra of fresh dry wine treated by electromagnetic field were studied in this paper.FTIR spectra showed that the peak of υ(OH) shifted from higher frequency to lower position (3309cm-1→3252cm-1), and infar-infrared spectrum area 4 narrow peaks changed to 2 wide ones after being treated, these reflected that the hydrogen bondswere increased while the taste became softer. Higher electric fields were more effective than lower ones for changing the winetaste.

Key words: electromagnetic field, fresh dry red wine, accelerating aging, FTIR

XIAO Li-Min, ZENG Xin-An, CHEN Yong, YANG Hua-Feng. FTIR Analysis of Fresh Dry Red Wine Treated by Electromagnetic Field[J]. FOOD SCIENCE, 2004, 25(1): 152-155.

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FTIR Analysis of Fresh Dry Red Wine Treated by Electromagnetic Field

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