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PS代写:葡萄成熟度对红葡萄酒复杂碳水化合物组成的影响

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。果胶存在于葡萄的皮肤细胞壁中,在成熟的过程中,果胶有利于果汁中的多糖的溶解。

PS代写:葡萄成熟度对红葡萄酒复杂碳水化合物组成的影响

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,它们在改变葡萄酒感官特性的加工过程中起着重要作用。众所周知,多糖和低聚糖是天然的分子产物,与膳食抗氧化剂有关,具有多种加工优势和植物化学性质,可能对提高起泡酒的品质有重要意义。

PS代写:葡萄成熟度对红葡萄酒复杂碳水化合物组成的影响

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.

PS代写:葡萄成熟度对红葡萄酒复杂碳水化合物组成的影响

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.