研究不同下胶材料对酒的理化指标、澄清稳定效果及感官的影响,确定最佳下胶方案。选用皂土DC、复合皂土ACT、皂土NC、蛋清粉、土豆蛋白、豆类蛋白、有机澄清剂共计7种材料进行下胶,比较其对干红葡萄酒的澄清效果、热稳定性及品质的影响以及指标的显著性(P<0.05)。结果显示,皂土DC和皂土NC的澄清效果显著,对干红葡萄酒的热稳定性提升最大,但对酒体质量的损失(理化指标、感官品评)相对其他材料较大;有机澄清剂、蛋清粉、土豆蛋白和豆类蛋白对酒体质量的损害最少,但酒的热稳定性差。综合比较,复合皂土ACT澄清稳定、热稳定效果较好,对酒体质量的影响较小,较符合实际生产的相应标准,可做下胶的首选材料。这一研究结果可为宁夏产区干红葡萄酒的澄清稳定工艺起到指导意义。
To study the effect of different gluing materials to wine on the physicochemical index, clarification and stabilization effect and sensory sense, and then to determine the best gluing scheme. Seven materials, including bentonite DC, composite bentonite ACT, bentonite NC, egg white powder, potato protein, bean protein and organic clarifier, were used for gluing. The effects of the seven materials on the clarification effect, thermal stability and quality of dry red wine and the significance of the indicators were compared (P<0.05). The clarification effect of bentonite DC and bentonite NC was significant, which increased the thermal stability of dry red wine the most, but the loss of body quality (physical and chemical indexes, sensory evaluation) was greater than that of other materials.Organic clarifier, egg white powder, potato protein and legume protein had the least damage to wine quality, but the heat stability of wine was poor. By comprehensive comparison, the ACT of composite bentonite has a good clarification and thermal stability effect, which has a small impact on the quality of wine body and is more in line with the relevant standards of actual production.The results of this study can provide some guidance for the clarification and stabilization of ningxia dry red wine.
[1] 张艳芳. 如何对葡萄酒进行下胶处理[J].中外葡萄与葡萄酒,2004(1):64-65.
[2] 李华,王华,袁春龙,王树声.葡萄酒工艺书[M].北京:科学出版社,2007:181
[3] 周兴伟. 沙棘果酒下胶澄清技术简化[J].沙棘,2007,20(1):20-21.
[4] 李凤. 不同澄清剂澄清红葡萄酒效果比较[J].广西轻工业, 2006(6):5-6.
[5] 李新榜,郭永欣.葡萄酒下胶澄清工艺技术的探讨机[J].中外葡萄与葡萄酒,2003(6):48-50.
[6] 房玉林,赵华.DHG—1015澄清剂下胶效果的研究[J].酿酒科技,2005(7):65-67.
[7] 周洋,徐志勇,丁娟,等.几种下胶材料对桃红葡萄酒热稳定性及质量的影响[J].酿酒科技,2012(11):87-90.
[8] 李进,周鹏辉,李泽福.下胶剂对起泡葡萄酒热稳定性及质量的影响[J].中外葡萄与葡萄酒,2017(2):13-16.
[9] 周鹏辉,李进,李泽福.不同类型皂土对小芒森甜白葡萄酒热稳定性及质量的影响[J].酿酒,2015,42(2):95-97.
[10] 张会宁,祁新春,卫磊鹏,尹玉玲.两种澄清剂对4种鲜葡萄酒的下胶效果分析[J].中国酿造,2016,35(1):133-136.
[11] 张军翔,周淑珍,王琨,韩慰.稳定工艺对红葡萄酒总酚与色度的影响[J].酿酒,2007,34(3):66-67.
[12] 岳太柏. 不同澄清剂对美乐干红葡萄酒下胶澄清效果研究[D].银川:宁夏大学,2016:57.
[13] 鲁榕榕,马腾臻,张波,Antonio Morata,祝霞,韩舜愈.大豆蛋白澄清剂对‘赤霞珠’干红葡萄酒品质的影响[J].食品与发酵工业,2018,44(3):135-145.
[14] 孙辉. 不同澄清剂对葡萄酒品质的影响研究[D].齐鲁工业大学,2015.
[15] GB/T 15038—2006 葡萄酒、果酒通用分析方法[S]B/T 15038—2006 葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[16] 尚杰. 葡萄酒的下胶与下胶试验[J].葡萄栽培与酿酒,1988(4):19-22.
[17] 邢凯. 红葡萄酒稳定性的研究[D].天津:天津科技大学,2005.
[18] 张春晖,李锦辉,李华.葡萄酒的胶体性质与澄清[J].酿酒科技,2000(1):96.
[19] 丁筑红,王准生,谭书明,等.壳聚糖、皂土澄清剂对发酵酒澄清作用的研究机[J].中国酿造,2005,30(11):11-15.
[20] 吕静,汪东风,刘炳杰,等.壳聚糖包埋皂土树脂提高白葡萄酒蛋白质稳定性[J].中国酿造,2011,36(7):112-116.
[21] TIZIANA MA G,PASQUALE F,STEFANIA I,et al.Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits[J].Food Chemistry,2018:256.
[22] 南海龙,周岩,杨玉平,等.不同澄清剂对山葡萄北冰红冰葡萄酒澄清效果的研究[J].酿酒科技,2014(7):48-50.
[23] 李新榜,张瑛莉,范永峰.葡萄酒澄清和稳定工艺理论与实践探讨[J].中外葡萄与葡萄酒,2011(1):57-62.
[24] 姚瑶,周斌,张亚飞,等.不同澄清剂对赤霞珠干红葡萄酒澄清效果的影响[J].新疆农业大学学报,2017,40(5):345-350.
