不同下胶剂对浓缩型雪梨发酵酒的综合影响分析  

Analysis of comprehensive effect of different fining agents on concentrated fermented pear wine

作　　者：曾智娟 刘念[2,3,4] 卫春会 孙中理 李觅 张磊 周成龙[1,3] 熊艳 李琳 柴悠 ZENG Zhijuan;LIU Nian;WEI Chunhui;SUN Zhongli;LI Mi;ZHANG Lei;ZHOU Chenglong;XIONG Yan;LI Lin;CHAI You(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;Sichuan Food Fermentation Industry Research&Design Institute,Chengdu 611130,China;Liquor Making Bio-Technology&Application of Key Laboratory of Sichuan Province,Yibin 643000,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China;Sichuan Diplomat Wine Co.,Ltd.,Ziyang 641300,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]四川省食品发酵工业研究设计院,四川成都611130 [3]酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [4]国家固态酿造工程技术研究中心,四川泸州646000 [5]四川外交家酒业有限公司,四川资阳641300

出　　处：《中国酿造》2020年第2期135-139,共5页China Brewing

基　　金：四川省科技厅重点研发项目(2019YFN0117);自贡市2018年科技创新苗子工程项目(2018CXMZ07);四川轻化工大学2018年大学生创新创业训练计划项目(cx2018041);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2017-06)

摘　　要：以浓缩型雪梨发酵酒为试材,研究聚乙烯吡咯烷酮(PVPP)、皂土、大豆蛋白、商用复合澄清剂(FPR)、活性炭5种不同下胶剂对雪梨酒的浊度、色度、色调、色差、酒脚干质量、总多酚含量和感官品评的影响。结果表明,当下胶量为PVPP 0.8 g/L、皂土1.0 g/L、大豆蛋白0.3 g/L、FPR 0.8 g/L,活性炭1.4 g/L时,酒样在80℃、30 min加热测试中达到稳定;各处理样对酒的指标均存在显著性差异(P<0.05),其中活性炭对酒样色泽影响较大,酒脚增加最多,总多酚减少最小。大豆蛋白对酒样色泽影响较小,酒脚产生较少,对多酚影响较大,大豆蛋白及FPR处理组就外观、香气、风味等方面综合评分最为接近原酒。综上分析,0.3 g/L大豆蛋白处理样澄清透亮,香气丰富,更适于浓缩型雪梨发酵酒的下胶澄清。Using concentrated fermented pear wine as experimental material,the effect of 5 different fining agents of polyvinylpyrrolidone(PVPP),bentonite,soy protein,commercial compound clarifiers FPR and active carbon on the turbidity,color density,color hue,color chromatism,wine lees dry mass,total polyphenol content and sensory evaluation of the pear wine was studied.The results showed that the wine was stable with the fining agent addition of PVPP 0.8 g/L,bentonite 1.0 g/L,soy protein 0.3 g/L,FPR 0.8 g/L,and active carbon 1.4 g/L at the condition of 80℃,30 min treatment.There were significant differences in the indexes of the treated samples(P<0.05).The effect of active carbon on the color of the samples was great,the wine lees increased the most,and the total polyphenols decreased the least.The soybean protein treatment had less effect on the color of the sample,the wine lees produced less,and the effect on total polyphenols was greater.The comprehensive score of soybean protein and FPR treatment group was the most similar to the original wine in terms of appearance,aroma and flavor.In summary,the sample with soy protein 0.3 g/L treatment was clear and translucent with rich aroma,which was more suitable for the clarification of the concentrated fermented pear wine.

关 键 词：浓缩型雪梨发酵酒 下胶 澄清 稳定性 色差分析 感官品评 

分 类 号：TS262.1[轻工技术与工程—发酵工程]