赤霞珠葡萄酒泥的改性处理及性能研究  

Research on Modification Technology and Performance of Cabernet Sauvignon Winemaking Lees

作　　者：袁佳璐 王志磊 袁春龙[1,2] YUAN Jialu;WANG Zhilei;YUAN Chunlong(College of Enology,Northwest A&F University,Yangling 712100,China;Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Yongning 750104,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,宁夏永宁750104

出　　处：《食品科技》2022年第3期71-76,共6页Food Science and Technology

基　　金：国家重点研发项目(2019YFD1002500-04);陕西省重点产业创新链(组)-农业项目(2020ZDLNY05-05)。

摘　　要：酒泥是一种主要由酵母细胞及其代谢物组成的泥膏状物质,富含多酚和酵母多糖,具有一定的抗氧化能力。为了改善酒泥的吸附能力,采用柠檬酸对赤霞珠酒泥进行改性处理,以改变酒泥的物理和化学性质。对酒泥改性前后的粒径分布、比表面积、孔径分布、酒泥微观结构等物理参数进行测量,结果表明,在粒径分布不变的条件下,改性处理使酒泥的粒径比表面积增大2~5倍,表面变得疏松多孔;近红外光谱结果表明,改性后的酒泥化学吸附能力增强,得益于其羟基、羧基等含氧官能团的数量和种类变化。根据物性学参数、近红外光谱以及抗氧化能力的测定结果,选择质量分数为3%的柠檬酸改性后的酒泥来进行后续加工利用。Winemaking lees is a paste-like substance mainly composed of yeast cells.It is rich in polyphenols and yeast polysaccharides and has certain antioxidant capacity.In this research,the citric acid modification of winemaking lees has changed the physical and chemical properties of the lees.The physical parameters such as the particle size,specific surface area,pore size distribution and volume,and the microstructure of the lees before and after the modification of winemaking lees were measured,and the results showed that the physical properties of the lees particles were changed by the modification.Under the condition of the same particle size distribution,the specific surface area of the winemaking lees expands by 2 to 5 times,from pure surface adsorption to slight pore size adsorption.The performance is improved,and the near infrared spectroscopy shows that the lees performs well in chemical adsorption performance.Because the modified sample surface has a large number of oxygencontaining functional groups such as carboxyl,hydroxyl,and carbonyl,it can adsorb metal ions and metal oxides.The result of citric acid modified with a mass ratio of 3% is the best,according to the physical parameters,Fourier infrared spectroscopy and DPPH antioxidant capacity measurement results.This provides technical support for the production and application of the winemaking lees.

关 键 词：酒泥 化学改性 抗氧化 吸附 

分 类 号：TS261.9[轻工技术与工程—发酵工程]