生姜蛋白酶对红葡萄酒澄清效果的研究  

Investigation on the Effect of Zingibain on Red Wine Clarification

作　　者：柴丽娟[1] 陈述云[1] 袁继鑫[1] 李岩[1] 乔圆圆[1] 赵冬艳[1] 唐晓珍[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《酿酒》2009年第6期59-62,共4页Liquor Making

基　　金：山东省自然科学基金项目(No.Q2004B01);山东省科技攻关项目(No.2007GG30009002);山东农业大学大学生研究训练(SRT)计划(编号0809133)

摘　　要：用生姜蛋白酶对红葡萄酒进行澄清试验,分析红葡萄酒的pH、蛋白质含量、色度、色调和多酚指数等理化指标并结合感官评价,进一步研究生姜蛋白酶对红葡萄酒的澄清效果。结果表明,红葡萄酒中添加生姜蛋白酶后,生姜蛋白酶对红葡萄酒的pH变化趋势影响不显著,可以保持红葡萄酒色调稳定,澄清度显著提高,多酚指数的变化趋势比较的平稳。感官分析发现,经0.25μg/mL处理过的红葡萄酒,颜色呈宝石红;澄清透明度较好,且有光泽,无明显悬浮物;香气差异不大,具有纯正、优雅、怡悦、和谐的果香和酒香;品尝红葡萄酒的滋味,具有纯净、幽雅、爽怡的口味和新鲜悦人的果香味,并其酒体完整,典型突出,明确,符合GB15073。综合各指标得出结论:生姜蛋白酶作用于红葡萄酒的最适浓度为0.25μg/mL,最佳作用时间是12～30d。The zingibain can have red wine clarified.The effect of zingibain on red wine clarifiation were studied by combining analysis on the pH,protain content,color intensity,color tone and polyphenol index,etc.with organoleptic evaluation.The results showed that adding ginger protease into red wine,there is no significant effect on pH.Ginger protease can maintain long-term stability of the red wine color.The clear degree increased significantly.The polyphenols index changed smoothly.The sensory analysis showed that the red wine treated with 0.25μg/mL of ginger protease had ruby color,good transparency clarification and luster,with no obvious suspended,with pure and elegant,harmonious,fruit and bouquet aroma.The taste of red wine is pure and fresh and cool with the taste of pleasant fruits.The body is complete,having the typical outstanding clear,all in accordance with GB15073 industry standard of the People＇s Republic of China.Conclusion：the optimal concentration of zingibain for red wine was 0.25μg/mL and the best digesting period was 12 days to 30 days.

关 键 词：生姜蛋白酶 红葡萄酒 澄清 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]