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英语翻译Certain phenols can act as precursors of enzymatic oxida

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英语翻译
Certain phenols can act as precursors of enzymatic oxidations in the must and later autocatalytic oxidation in wine.These phenomena can give rise to more intense golden hues,and what is worse,production of brown polymers.The hydroxycinnamates (caftaric and coumaric acid) and some ˉavonoids like catechin seem to play a role in this as oxidation precursors.The skin-contact wine seems to oxidize more easily than the control,as observed in the oxidation test.However,the 2-S-glutathionylcaftaric acid that originates during enzymatic oxidation in the must,is at a lower level in the skin-contact wine.This compound can give rise,by chemical oxidation,to polymers of reddish-brown colour,and is present in higher quantities (4.94 to 6.87 mg/l) than those described in wines produced with other cultivars (BeteÂs-Saura et al.,1996).
酚类化合物可以起到一定的前兆的酶的氧化反应中以及后来的自催化氧化必须在酒.这些现象会引起更激烈的金色色调,更糟的是,生产出的棕色的聚合物.caftaric coumaric的hydroxycinnamates(酸),和一些ˉavonoids像儿茶素似乎扮演著重要的角色在这个氧化前兆.skin-contact似乎氧化的葡萄酒更容易比控制,作为中观测到的氧化试验.然而,2-S-glutathionylcaftaric酸酶氧化产生的过程中,必须还处于较低的水平skin-contact酒.这种化合物会引起,通过化学氧化法、聚合物的各种颜色,而存在于更高的数量(4.94 6.87毫克/升),比那些描述与其他品种的葡萄酒中产生(BeteAs-Saura苏达权等,1996).