摘要
酒泥是葡萄酒生产过程中产生的沉淀物,近年来在葡萄酒陈酿中应用越来越广泛。本文综述了一些有关葡萄酒泥的最新研究结果:酒泥对葡萄酒中的有害物质赭曲霉素A、农药残留等具有去除作用。酒泥释放出来的甘露蛋白对葡萄酒的稳定性和葡萄酒的香气有一定的改善作用。葡萄酒在酒泥上陈酿可以使香气更加复杂,口感柔和,质量得到提高,但也产生一些不需要的副产物,如生物胺。尽管关于酒泥的研究取得了一定的进展,但酒泥的成分多变,关于其各种组分对葡萄酒质量的影响还需要深入研究。
Lees is the residue produced in wine production.Recently, it is used in wine ageing more frequently.The researches about wine lees were summarized in this review.Lees could remove the undesirable compounds such as Ochratoxin A, Fungicides residues from the wine.Mannoproteins released by lees are important to wine stability and aroma.The Wine ageing on the lees gives rise to complex balances of aromas, smoothness of flavor and improvement of wine quality, while forms little undesirable compounds, such as biogenic amine.Although some results were acquired about lees research, but the composition of lees is variable, so more research in this field is needed in order to clarify the influence of each lees component on wine ageing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第7期322-325,共4页
Science and Technology of Food Industry
