The colore envolution in Msalais production were analyzed by CIE1976L*, a*, b*(CIELAB) methods,and the further analyses of the chroma(C*),hue angle(H°),browning index(BI),white ndex(WI) and yellowness index(YI)and the kinetic coefficient(K)with the reducing sugar(RS)and processing time (PT).The results showed that,during grape juice concentration, a*,b*,YI,BI,and C*increased,but L*, WI and H° decreased, the color grape juice transformed into red brown from light green; while in the fermentation of Msalais,a*,C*,BI and YI decreased,but L*,WI,H°increased,b*kept stable,the color converted from reddish brown to yellowish brown.There were the fist-ordor kinetics of RS and BI,RS and YI, PT and BI, and PT and YI, and zero-odor kinetics of RS and PT with others color index. BI and YI were important index to control the color of Msalais,and RS was the most factor in grape juice concentration while PT was important for fermentation of Mslais.The different process batches were significantly influencing the color evolution.The result would afford a strong foundation to control the colore of Msalais.%利用色差计测量慕萨莱思酿造过程的中样品L*、a*、b*,分析褐变指数(BI)、彩度(C*)、色相角(H°)、白色指数(WI)和黄度指数(YI)变化趋势及与还原糖和酿造时间之间的动力学关系,得出酿造过程中色变因子的影响力大小及可控指标.结果表明葡萄汁浓缩过程中,a*、b*、YI、BI、C*增加,L*、WI、H°减小,色彩从青亮色向红褐色转变;发酵使a*、C*、BI、YI减小,H°、L*、WI增加,b*基本保持不变,色彩从红褐色向黄棕色转变.还原糖和时间与BI和YI呈一级级动力学关系,与其他色彩指标呈零级动力学关系.BI和YI为慕萨莱思品质控制重要指标,其重要影响因子为浓缩阶段的还原糖及发酵阶段的发酵时间,发酵批次显著影响色变速率.其结果为慕萨莱思色泽控制奠定良好基础.
展开▼
机译：彭萨科拉殖民地考古学–朱迪思·本斯（Judith A. Bense）编辑；圣玛丽亚·德·加尔维大街（Presidio Santa Maria de Galve）：西班牙殖民时期的彭萨科拉（Pensacola）求生存的斗争–朱迪思·本斯（Judith A. Bense）编辑HMS导师日志，1780–1781年：英国海军在彭萨科拉的新记述-詹姆斯·A·瑟维斯（James A. Servies）编辑；内战期间的彭萨科拉：同盟国的荆棘–乔治·皮尔斯（George F. Pearce）
