无二氧化硫添加葡萄酒酿造技术研究进展  

Review of Wine Brewing Technology Without Sulfur Dioxide Addition

作　　者：王树庆[1] 李保国 范维江[1] 姜薇薇[1] 李永正 WANG Shuqing;LI Baoguo;FAN Weijiang;JIANG Weiwei;LI Yongzheng(Shandong Institute of Commerce and Technology,Jinan 250103,Shandon,China;Shandong academy of grape,Shandong Jinan 250013,Shandon,China;Yantai Tongxin liquor industry Co.,Ltd,Yantai 264003,Shandon,China)

机构地区：[1]山东商业职业技术学院,山东济南250103 [2]山东葡萄研究院,山东济南250013 [3]烟台同心酒业有限公司,山东烟台264003

出　　处：《酿酒》2020年第3期4-7,共4页Liquor Making

基　　金：山东省重点研发计划,项目编号:2017GSF221007。

摘　　要：SO2或其衍生物(亚硫酸盐、焦亚硫酸盐、亚硫酸氢盐)被广泛应用于葡萄的采摘、酿制过程中,以起到保鲜、杀菌、稳定的作用。但是,葡萄酒中SO2会引起一些消费者的过敏反应,如SO2会诱发像皮炎、荨麻疹、血管性水肿、腹痛、腹泻、支气管收缩、过敏反应等症状。因此,减少或消除SO2在葡萄酒中的使用,将是未来葡萄酒行业发展的方向。对目前国内外无二氧化硫添加葡萄酒酿造技术的研究情况进行了阐述。SO2 or its derivatives(sulfite,pyrosulfite,bisulfite)are widely used in grape harvesting and brewing process in order to keep fresh,sterilize and stabilize.However,the addition of SO2 to wine has been related to allergic reaction in some consumers.For example,SO2 can induce symptoms such as dermatitis,urticaria,vascular edema,abdominal pain,diarrhea,bronchial contraction,allergic reaction and so on.Therefore,reducing or eliminating the use of SO2 in wine will be the development direction of wine industry in the future.This review summarized the research status of wine-brewing technology without sulfur dioxide addition at home and abroad.

关 键 词：二氧化硫 葡萄酒 二甲基二碳酸盐 溶菌酶 细菌素 SO2清除 物理杀菌 

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]