甘露糖蛋白对‘赤霞珠’干红葡萄酒颜色的影响  

Effects of mannoproteins on the color of 'Cabernet Sauvignon' dry red wine

作　　者：张方方 邓娟娟 王茜 张衡 刘玲彦 杨华[3] 许引虎[3] ZHANG Fangfang;DENG Juanjuan;WANG Qian;ZHANG Heng;LIU Lingyan;YANG Hua;XU Yinhu(Hubei Provincial Key Lab of Yeast Function, Yichang 443003, China;State Yeast Technology Research Center,Yichang 443003, China;Angel Yeast Co., Ltd., Yichang 443003, China)

机构地区：[1]湖北省酵母功能重点实验室,湖北宜昌443033 [2]国家酵母技术研究推广中心,湖北宜昌443003 [3]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《中外葡萄与葡萄酒》2018年第2期17-21,共5页Sino-Overseas Grapevine & Wine

摘　　要：甘露糖蛋白对红葡萄酒质量具有积极作用,本文以‘赤霞珠’干红葡萄酒为试材,通过测定葡萄酒中CIELAB参数、色度和色调以及花色苷含量等指标,分析发酵过程中甘露糖蛋白MP60对葡萄酒颜色和酚类物质的影响。结果发现,甘露糖蛋白能影响酒精发酵过程中与颜色相关参数的变化曲线,可以提高葡萄酒的色度、a*值和饱和度C*,降低亮度L*值;而在发酵结束后,除色调外,添加甘露糖蛋白的样品与对照的其他颜色参数均表现显著差异,ΔE*色差为5.02。因此,添加甘露糖蛋白可以有效提高和稳定葡萄酒的颜色。Mannoproteins have a positive effect on the quality of red wine.'Cabernet Sauvignon'dry red wine was used as a test material,the indicators of CIELAB parameters,chromaticity and hue of wine,and anthocyanins in wine were measured to analyze effects of mannoprotein MP60on wine color and anthocyanins during alcohol fermentation.The results showed that mannoprotein could affect the changing curve of color related parameters during alcohol fermentation,increase the chromaticity,a*value,and saturation C*of the wine and reduce the brightness L*value during wine fermentation.However,after the end of fermentation,the exception of hue,the color parameters of wine samples with mannoprotein MP60were significantly different from those of the control,and theΔE*color difference was5.02.Therefore,the addition of mannoproteins could effectively improve and stabilize the color of wine.

关 键 词：甘露糖蛋白 干红葡萄酒 颜色 CIELAB参数 

分 类 号：TS262.61[轻工技术与工程—发酵工程]