改型膨润土对红葡萄酒澄清过程中蛋白质和色素的影响  

Effects of Modified Bentonite on Proteins and Pigments during Clarification of Red Wine

作　　者：孙喜房[1] 李春[1] 党艳艳[1] 武占省[1] 

机构地区：[1]石河子大学化学化工学院环境与生物工程系

出　　处：《食品科学》2006年第8期148-151,共4页Food Science

基　　金：新疆生产建设兵团博士基金项目(04BSZJ04)

摘　　要：利用改型膨润土对红葡萄酒原酒进行澄清,主要考察了膨润土添加量、不同澄清时间以及不同pH条件下葡萄酒的澄清效果,结果表明:膨润土的最佳添加量为0.4g/L时即可达到良好的澄清效果;膨润土对葡萄酒的澄清在最初的8h内作用明显并且应尽可能在较低的pH条件下进行,这样就会有更多的蛋白质带正电荷,与带负电荷的膨润土表面产生电荷吸引,从而使蛋白质沉淀,有利于保持酒体的长期稳定。Modified bentonite was utilized to clarify red base wine. The effects of clarification of wine with the addition of bentonite, different time of clarification and differem pH were investigated. The results showed that the wine presents opeimum effect when the addition of bentonite is 0.4g/L. The effects of clarification with bemonite were apparem during the first 8 hours and better with the condition of lower pH possibly due to more protein of positive charges under these conditions, to be adsorbed to the surface of bemonite to form precipitation.

关 键 词：膨润土 葡萄酒 澄清度 色度 

分 类 号：TS202.3[轻工技术与工程—食品科学] TD985[轻工技术与工程—食品科学与工程]