菠菜提取物去除葡萄酒中亚硫酸盐的研究  

Study on Removal of Sulfite from Wine by Spinach Extract

作　　者：王树庆[1] 李保国 范维江[1] 姜薇薇[1] 李永正 WANG Shu-qing;LI Bao-guo;FAN Wei-jiang;JIANG Wei-wei;LI Yong-zheng(Shandong Institute of Commerce and Technology,Jinan 250103,Shandong,China;Shandong Academy of Grape,Jinan 250103,Shandong,China;Yantai Tongxin Liquor Industry Co.,Ltd.,Yantai 264000,Shandong,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250103 [3]烟台同心酒业有限公司,山东烟台264000

出　　处：《食品研究与开发》2021年第3期87-91,共5页Food Research and Development

基　　金：山东省重点研发计划(2017GSF221007)。

摘　　要：葡萄酒中的亚硫酸盐,不但会影响葡萄酒的风味,而且对人体健康不利,尤其对过敏体质者和哮喘病人,会诱发一些身体问题。针对葡萄酒中的亚硫酸盐危害问题,该文对菠菜提取物去除葡萄酒中的亚硫酸盐情况进行研究。通过对菠菜提取物用量、pH值、处理时间、酒精含量等影响因素的分析,确定各因素的影响顺序,即菠菜提取物用量>处理时间>pH值>乙醇浓度。利用菠菜提取物处理葡萄酒的最佳工艺条件为:当菠菜提取物用量0.4 mg/mL、处理时间6 min、pH 3.5、乙醇浓度12.5%,其二氧化硫的去除率为94.36%,且其感官品评分值90分以上,质量明显优于未除硫的葡萄酒。Sulfite in wine can affect the flavor of wine,but also be harmful to human health,especially for those with allergies and asthma.In view of the harm of sulfite in wine,this paper studied the removal of sulfite in wine by spinach extract.Through the analysis of spinach extract dosage,pH,treatment time,alcohol content and other factors,the order of influence of each factor was determined,that was spinach extract dosage>treatment time>pH value>ethanol concentration.When spinach extract was 0.4 mg/mL,treatment time was 6 min,pH 3.5,ethanol concentration was 12.5%,the removal rate of SO2 was 94.36%,and the sensory score was above 90,the quality of wine with spinach extract was significantly better than that of wine without sulfur removal.

关 键 词：亚硫酸盐 葡萄酒 菠菜提取物 感官品评 正交试验 游离二氧化硫 

分 类 号：TS262.6[轻工技术与工程—发酵工程]