为比较大豆蛋白和传统澄清剂澄清效果及对葡萄酒品质的影响，以赤霞珠干红葡萄酒为试材，研究大豆蛋白、皂土、酪蛋白、明胶和聚乙烯吡咯烷酮（PVPP）5种澄清剂对酒样澄清效果、理化指标、色泽、多酚化合物和挥发性香气的影响。结果表明，经下胶澄清处理酒样的透光率显著提高（P＜0.05），总酸含量降低-0.01~0.12 g/L，挥发酸增加0~0.06 g/L，总糖和酒精度无显著变化；下胶澄清后色度值显著降低，色调无显著变化，而总酚、单宁、总花色苷、单体花色苷、聚合花色苷和显色花色苷含量均低于对照组，且随澄清剂浓度的增加呈下降趋势（聚合花色苷除外），其中PVPP和明胶对酒样色泽及总花色苷影响较大；此外，经下胶澄清处理酒样的香气种类及含量也有所下降，但大豆蛋白处理组各类香气物质含量均高于其他处理组，尤其酯类成分。综上，200 mg/L大豆蛋白处理后酒样澄清度高，色泽良好且香气浓郁丰富，可用于赤霞珠干红葡萄酒的下胶澄清。

In order to compare the effect of soy proteins and traditional fining agents on wine clarification and quality, we selected ‘Cabernet Sauvignon’ dry red wine as test material to study influence of five fining agents (soy protein, gelatin, bentonite, casein and PVPP) on clarity degree, physical and chenmical indexes, color, phenolic and volatile compounds of sample wine. The results showed that transmittance of sample wines were increased and color intensity were decreased significantly after fining process(p<0.05). Total acid were decreased by -0.01-0.12 g/L, and volatile acids were increased by 0-0.06 g/L, but residual sugar, alcohol and hue had no significant change. Meanwhile, concentration of total phenols, tannins, total anthocyanins, monomeric anthocyanins, polymeric anthocyanins and colored anthocyanins in treated sample wines were all lower than controls. And with increased dose of fining agents, they were decreased (except for polymeric anthocyanins). Among them, PVPP and gelatin had great influence on color and total anthocyanins of sample wines.

In addition, aroma components in the wine samples were decreased after clarification. However, volatile compounds in sample wine treated with soy proteins were obviously more than other groups, especially esters. In conclusion, high clarification degree, good color and aroma of sample wines treated with soy proteins 200 mg/L indicated that soy protein could be used for the clarification of ‘Cabernet Sauvignon’ dry red wine.