几种澄清剂对黑莓果酒中蛋白质的影响  

Effects of various clarifying agents on protein in blackberry wine

作　　者：梁红云[1,2] 王英[1] 刘小莉[1] 董明盛[2] 周剑忠[1] 

机构地区：[1]江苏省农业科学研究院农产品加工研究所,江苏南京210014 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《中国酿造》2015年第3期126-129,共4页China Brewing

基　　金：江苏省农业自主创新(cx(12)5026)

摘　　要：果酒中的蛋白质是果酒产生浑浊沉淀的主要原因之一。本研究分析了常用的几种单一澄清剂及复合澄清剂对黑莓果酒中蛋白质含量的影响。响应面分析结果表明最佳澄清剂为明胶-单宁复合澄清剂,其添加量为明胶1.32 m L/100 m L,单宁0.41 m L/100 m L,此时黑莓酒的蛋白质含量降至96.96 mg/L,蛋白质的去除率达到25.0%,透光率达到91.8%,总酚含量下降了35.8%,总糖含量以及色度变化微弱。Protein in fruit wine is one of the main reasons for the wine turbidity and precipitate. The effects of several commonly used single and compound clarifying agents on protein content in blackberry wine was analyzed in the paper. Response surface analysis results showed that the optimal clarifying agent was gelatin-tannin, and the addition was gelatin 1.32 ml/100 ml and tannin 0.41 ml/100 ml, under this condition, the blackberry wine protein content reached 97.37 mg/L, and the protein removal rate reached 24.71%, transmittance was 91.8%, total phenol content decreased by 35.8%, and the total sugar content and color changed little.

关 键 词：黑莓酒 澄清 明胶 单宁 

分 类 号：Q503[生物学—生物化学]