摘要
本试验以大豆蛋白、皂土、明胶、酪蛋白及聚乙烯吡咯烷酮(PVPP)等5种澄清剂为试材,研究原酒不同下胶澄清处理对瓶内二次发酵霞多丽起泡葡萄酒的澄清度、理化指标、起泡特性及香气成分的影响。试验结果表明,大豆蛋白和酪蛋白处理组酒样的透光率在供试样品中提高显著。尽管各澄清处理会造成起泡葡萄酒色度、褐变指数、总糖、总酸、挥发酸及总酚含量的降低,但未对起泡酒的瓶内压力和酒精度产生显著影响。就起泡特性而言,澄清处理酒样的泡沫最大高度可增加3.69-8.25mm,稳定高度增加-1.19-1.59mm,泡沫稳定时间延长(-5.4-15.20s)。而利用气相色谱-质谱对各澄清处理酒样进行香气物质测定显示,处理后样品香气化合物含量显著低于对照,但大豆蛋白对酯类、醇类和萜烯类等香气成分的影响较小。综合试验结果发现,大豆蛋白处理所得的霞多丽起泡葡萄酒在澄清度、泡沫稳定性及香气品质方面表现较好,可作为一种良好的澄清剂在生产上替代使用。
Fining agents soy protein, gelatin, bentonite, casein and PVPP were selected to study the influence added pre-fermentation on clarity degree, physicochemical indexes, foam capacity and volatile compounds to the finalChardonnaysparkling wine. The results showed that, the transmittance of treated wines increased significantly, especiallyinsoy protein and caseinwine. Although the hue, contents of residual sugars, total acids, volatile acids and total phenols of sparkling wine declined,fining treatment hadlittle influence on C02 pressure and alcohol de- gree. In terms of foam capacity, the Maximum Height, Stability Height and Stability Time increased by 3.69-8.25 iron, -1.19-1.59 mm and -5.4-15.20s. In addition, contents of aromatic components analyzed by Gas Chro- matography-Mass Spectrometryshowed declined tendency in treated wine samples, however, winetreatedbysoy pro- tein showed less impact on esters, alcohols and terpenes compound. In conclusion, sparkling wine added with soy protein as fining agent before fermentation had higher clarity degree, foam stability and aroma quality, could be used as an effective clarifying agentin sparkling wine production.
作者
马腾臻
鲁榕榕
浩楠
宫鹏飞
朵雅婷
牛育林
张波
韩舜愈
MA Teng-zhen;LU Rong-rong;HAO Nan;Gong Peng-fei;DUO Ya-ting;NIU Yu-lin;ZHANG Bo;HAN Shun-yu(Gansu Key Lab of Viticulture and Enology,Research and Development Center of Wine Industry,Gansu Province,College of Food Science and Engineering,Gansu,Agricu,ltural University,Lanzhou Gansu 730070,China;Gansu Mogao Industrial Development Limited Company,Wuwei Gansu 733006,China)
出处
《食品与发酵科技》
CAS
2018年第5期93-100,128,共9页
Food and Fermentation Science & Technology
基金
葡萄酒现有优势产品技术革新及新酒品研发项目(GSSKS-2015-153-3)
新型下胶澄清剂大豆蛋白对葡萄酒风味品质的影响项目(GSPTJ-2017-02)
