酵母多糖Mp60在葡萄酒后处理中的应用研究  

Effects of Yeast Polysaccharides Mp60 on the Quality of Wine in Process of Post Treatment

作　　者：何忠宝[1] 李泽福 赵强[1] 李苹苹[1] 全永亮[1] 

机构地区：[1]山东商务职业学院食品工程系,山东烟台264670 [2]中粮长城葡萄酒有限公司,山东烟台265600

出　　处：《食品研究与开发》2016年第8期33-36,共4页Food Research and Development

摘　　要：以霞多丽、贵人香干白葡萄酒及赤霞珠干红葡萄酒为试样,考察了酵母多糖产品Mp60对干白葡萄酒酒石稳定性(冷稳定性)和对干红葡萄酒下胶后蛋白稳定性(热稳定性)及口感的影响。结果表明,干白葡萄酒在经过一段时间的冷冻处理后,向其中添加30 mg/L^50 mg/L的Mp60可有效提高干白葡萄酒的酒石稳定性、使其达到冷稳试验测试要求。而向下胶后的干红葡萄酒中添加40 mg/L的Mp60可有效提高酒的蛋白稳定性,并显著改善酒的口感。In this paper,Chardonnay and Italy Riesling dry white wine and Cabernet Sauvignon dry red wine were used as sampled wines. Effect of yeast polysaccharides Mp60 on the tartar stability of dry white wine,also its effects on the protein stability and taste of clarified dry red wine were determined. Results showed that,30 mg/L-50 mg/L Mp60 added to the dry white wine after a period of cold treatment could efficiently enhance the tartar stability and shorten the consumed time of cold treatment. 40 mg/L Mp60 added to the clarified dry red wine could efficiently enhance the protein stability,at the same time significantly improve the wine taste.

关 键 词：酵母多糖 葡萄酒 后处理 

分 类 号：TS262.6[轻工技术与工程—发酵工程]