不同下胶剂对蓝莓酒颜色的综合影响分析  

Influence of Different Clarifying Agents on the Color of Blueberry Wine

作　　者：张颖[1,3,4,5] 孙中理 曾智娟 王超凯 张磊[1,3,4,5] 马厚江 李觅[1,3,4,5] 彭奎 蔡海燕 熊艳 ZHANG Ying;SUN Zhongli;ZENG Zhijuan;WANG Chaokai;ZHANG Lei;MA Houjiang;LI Mi;PENG Kui;CAI Haiyan;XIONG Yan(Sichuan Food Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130;College of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644000;Liquor Making Bio-technology&Application Key Laboratory,Yibin,Sichuan 644000;Liu Nian's Master Studio of Liquor-making Skills,Chengdu,Sichuan 611130;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu,Sichuan 611130;Sichuan Diplomat Winery Co.Ltd.,Ziyang,Sichuan 641300,China)

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]四川轻化工大学生物工程学院,四川宜宾644000 [3]酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [4]刘念酿酒师技能大师工作室,四川成都611130 [5]中国轻工业酿酒工程及应用重点实验室,四川成都611130 [6]四川外交家酒业有限公司,四川资阳641300

出　　处：《酿酒科技》2020年第8期28-32,共5页Liquor-Making Science & Technology

基　　金：四川省科技厅苗子工程项目(2019JDRC0140);四川省科技厅重点研发项目(2019YFN0117)。

摘　　要：采用聚乙烯吡咯烷酮(PVPP)、皂土、大豆蛋白、商用复合澄清剂(FPR)4种不同类型下胶剂对蓝莓酒下胶,通过检测透光率、色度、色调、色差、酒脚差值干重和花色苷及感官品评,最终确定较优的蓝莓酒下胶剂。结果表明,下胶量为PVPP 0.8 g/L、皂土1.2 g/L、大豆蛋白0.4 g/L、FPR 0.8 g/L时,各酒样透光率最大。其中皂土对酒样的色泽影响较大,酒脚增加和花色苷减少最多。大豆蛋白对酒样色泽影响较小,酒脚产生较少。感官分析表明,大豆蛋白及FPR处理酒样的香气丰满、口感协调,口味丰富,接近原酒。In this study, Polyvinylpyrrolidone(PVPP), bentonite, soy protein, and commercial compound clarifier(FPR) were used in the fining of blueberry wine. Through measuring the light transmittance, chromaticity, tone, chromatic aberration, sediment dry weight, anthocyanin content and sensory score of the blueberry wine, the best clarifying agent for blueberry wine was determined.The results showed that, the light transmittance of the wine was the highest when the adding level of PVPP, bentonite, soy protein and FPR was 0.8 g/L, 1.2 g/L, 0.4 g/L, and 0.8 g/L, respectively. Bentonite had the greatest effect on the color of the wine, produced the most sediment and reduced the anthocyanin content by the most. Soy protein had the least effect on the color of the wine, and produced the least sediment. Sensory analysis showed that the wine treated by soy protein and FPR had rich aroma and well-balanced taste, most close to the original wine.

关 键 词：蓝莓酒 下胶 澄清 稳定性 色差分析 感官品评 

分 类 号：TS262.7[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]