PVPP对枸杞果酒多酚物质及品质的影响  

Effect of PVPP on Polyphenols and Quality of Lycium barbarum Wine

作　　者：朱银龙 周学义 张蕾蕾 张建波 张智锋 ZHU Yinlong;ZHOU Xueyi;ZHANG Leilei;ZHANG Jianbo;ZHANG Zhifeng(Ningxiahong Goji Co.Ltd.,Zhongning,Ningxia 755100,China)

机构地区：[1]宁夏红枸杞产业有限公司,宁夏中宁755100

出　　处：《酿酒科技》2021年第1期42-44,49,共4页Liquor-Making Science & Technology

摘　　要：研究聚乙烯吡咯烷酮(PVPP)对枸杞发酵果酒多酚物质的吸附作用及酒体口感的影响,采用PVPP对酒体进行处理,研究发现,PVPP对酒体中多酚类物质有显著的吸附作用;PVPP对枸杞发酵果酒品质的实验结果表明,1500 mg/L的PVPP处理酒体,使得酒体苦味适中,口感醇厚,酒体褐变防止率达到23.78%,并且PVPP对酒体中蛋白质的吸附作用显著,对酒精度、糖度等指标影响不显著。In this study we explored the effect of polyvinylpolypyrrolidone(PVPP)on the adsorption of polyphenols in Lycium barbarum wine and on the taste of the wine.PVPP was used to treat the wine,and the results showed that PVPP had significant adsorption effect on polyphenols in the wine.When treated with 1500 mg/L PVPP,the wine would have a moderate bitter and full-bodied taste,and the browning prevention rate reached 23.78%.In addition,the adsorption effect of PVPP on protein in the wine was significant,while the effect on alcohol,sugar and other indicators was not significant.

关 键 词：PVPP 枸杞果酒 多酚物质 影响 

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]