摘要
本文以未澄清赤霞珠红葡萄酒为对象,分别添加谷朊蛋白、豌豆蛋白、卡拉胶和葡萄糖酸内酯这4种澄清剂,通过测定葡萄酒浊度、透光率、色度和多酚含量等主要理化指标,研究澄清剂对葡萄酒的澄清效果。结果表明,卡拉胶浓度在0.4 g·L^(-1)澄清效果较好,酒样浊度值显著下降,且对总酚和色泽影响较小;其他依次为0.8 g·L^(-1)的葡萄糖酸内酯,0.2 g·L^(-1)谷朊蛋白和0.4 g·L^(-1)豌豆蛋白处理。
To explore the effect of non-animal fining agents,gluten protein,pea protein,carrageenan and Glucono-delta-lactone were added to the red wine.By testing turbidity,light transmittance,chroma and tone,polyphenol content and other indexes of the clarified wine,the effects of fining agents on wine were studied.The results showed that when the concentration of carrageenan was 0.4 g·L^(-1),the clarification effect was better,the turbidity of wine samples decreased significantly,and the influence on total phenol and color was less.Secondly,the effect was 0.8 g·L^(-1) Glucono-delta-lactone,then 0.2 g·L^(-1) gluten and 0.4 g·L^(-1) pea protein.
作者
张宁波
王箐瑶
ZHANG Ningbo;WANG Jingyao(School of Food&Wine,Ningxia University,Yinchuan 750021,China;Engineering Research Center of Grape and Wine,Ministry of Education,Yinchuan 750021,China;Ningxia Grape and Wine Research Institute,Yinchuan 750021,China)
出处
《食品安全导刊》
2022年第32期78-80,85,共4页
China Food Safety Magazine
基金
宁夏自然科学基金(2021AAC03031)。
