红葡萄酒酿造过程中多酚氧化酶的变化  

Change of Polyphenoloxidase During Red Wine Making

作　　者：李青青[1] 何国庆[1] 张艳芳[2] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029 [2]西北农林科技大学葡萄酒学院,陕西杨陵712100

出　　处：《科技通报》2007年第5期698-701,共4页Bulletin of Science and Technology

摘　　要：测定了用品种8804葡萄为原料酿造葡萄酒过程中多酚氧化酶活性、致死温度、葡萄酒的pH值、游离SO2、总SO2的变化。试验表明:随着发酵的进行和SO2的加入,多酚氧化酶的活性由9.67 U下降到3.67 U,致死温度由78℃下降到64.5℃,样品的pH值变化不大,游离SO2为抑制多酚氧化酶活性的主要因素,pH对多酚氧化酶活性的影响很小。In this paper, the change of Polyphenoloxidase activity, the polyphenoloxidase lethal temperature, the pH value, free SO2, and total SO2 were studied during the red wine（8804）making.The result indicated that： with fermentation carrying on the polyphenoloxidase activity drops from 9.67 U to 3.67 U; the lethal temperature drops from 78℃ to 64.5℃; the pH value changes little and its influence on the polyphenoloxidase activity may be neglected.

关 键 词：红葡萄酒 多酚氧化酶 SO2 致死温度 

分 类 号：TS262.6[轻工技术与工程—发酵工程]