不同澄清剂对葡萄小麦复合酒品质的影响  

Effect of Different Clarifiers on the Quality of Grape-Wheat Compound Wine

作　　者：李英蕊 马玉蓉 赵玲 吴佳珍 李洋 刘丽媛 张瑛莉 南立军[1,4] LI Ying-rui;MA Yu-rong;ZHAO Ling;WU Jia-zhen;LI Yang;LIU Li-yuan;ZHANG Ying-li;NAN Li-jun(College of Resources,Environment and Chemistry,Chuxiong Normal University,Chuxiong 675000,China;Turpan Technology Extension Service Center for Forest and Fruit Industries,Turpan 838000,China;Xinjiang Western Region Pearl Grape Wine Industry Co.Ltd,Shihezi 832000,China;Yunnan University Grape and Wine Engineering Technology Research Center,Chuxiong 675000,China)

机构地区：[1]楚雄师范学院资源环境与化学学院,云南楚雄675000 [2]吐鲁番林果业技术推广服务中心,新疆吐鲁番838000 [3]新疆西域明珠葡萄酒业有限公司,新疆石河子832000 [4]云南省高校葡萄与葡萄酒工程技术研究中心,云南楚雄675000

出　　处：《中国果菜》2021年第5期42-49,共8页China Fruit & Vegetable

基　　金：云南省地方本科高校(部分)基础研究联合专项面上项目(2018FH001-043);国家级大学生创新创业训练计划项目(201911391004);楚雄师范学院校级学术骨干培养资助项目(XJGG1603);云南省应用基础研究计划青年项目(2016FD088);楚雄师范学院校地校企合作专项(15XDXQ01)。

摘　　要：酒的浑浊和沉淀现象严重影响其感官品质,为了减少葡萄小麦复合酒浑浊对发酵的影响,保证酒的感官品质,本试验探究了三种澄清剂(果胶酶、皂土、壳聚糖)对葡萄小麦复合酒A、B澄清效果的影响,以花色苷含量、色度和透光率等为评价指标,筛选出葡萄小麦复合酒A、B的最佳澄清方式及澄清剂浓度。结果表明,复合酒A的最佳澄清剂为40 mg/L果胶酶,澄清12 h后,色度7.7,透光率26.8%,花色苷含量146.3 mg/L,澄清效果最佳,花色苷等营养物质损失少,透光率、色度均较好。复合酒B的最佳澄清剂为30 mg/L果胶酶,澄清12 h后,色度3.5,透光率63.6%,花色苷含量5.3 mg/L;该方法对复合酒B的澄清效率高、效果好,颜色保留完整。The turbidity and precipitation of wine seriously affect the sensory quality.In order to reduce the influence of turbidity and precipitation on fermentation and ensure the sensory quality of wine,this study explored three clarifying agents(pectinase,bentonite and chitosan)on grape-wheat compound wine A and B.Anthocyanin content,chroma and light transmittance were used as evaluation indexes,the best clarifying methods and concentrations of grape-wheat compound wine A and B were screened out.The results showed that the best clarifying agent of complex wine A was 40 mg/L pectinase.After 12 h of clarification,the chroma,light transmittance and anthocyanin content of complex wine A with the best clarifying effect were 7.7,26.8%and 146.3 mg/L,respectively.Pectinase had the best clarification effect,with less loss of anthocyanins and other nutrients,better light transmittance and color.The best clarifier material of complex wine B was 30 mg/L pectinase.After 12 h of clarification,the chroma,light transmittance and anthocyanin content of complex wine B were 3.5,63.6%and 5.3 mg/L,respectively.The method has the highest clarification efficiency and good effect to complex wine B,and the color remains intact.

关 键 词：复合酒 澄清 果胶酶 壳聚糖 皂土 

分 类 号：TS261.4[轻工技术与工程—发酵工程]