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.
LU Xinjun
,
HE Shaohua
,
FAN Yong
,
ZHANG Xiaoli
,
XIANG Wenting
,
MA Wei
. Effect of several gluing materials on clarification effect and quality of dry red wine[J]. Food and Fermentation Industries, 2019
, 45(19)
: 159
-165
.
DOI: 10.13995/j.cnki.11-1802/ts.020863
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