酿酒葡萄皮渣对葡萄酒澄清效果的影响  

Effect of grape pomace on wine clarification

作　　者：张宁波 路妍 ZHANG Ningbo;LU Yan(School of Food&Wine,Ningxia University,Yinchuan 750021,China;School of Agronomy,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021 [2]宁夏大学农学院,宁夏银川750021

出　　处：《食品与发酵工业》2022年第13期123-128,共6页Food and Fermentation Industries

基　　金：宁夏自然科学基金项目(2021AAC03031)。

摘　　要：该研究以未经澄清处理的赤霞珠红葡萄酒和霞多丽白葡萄酒为研究对象,添加不同浓度梯度的酿酒葡萄皮渣,研究酿酒葡萄皮渣对葡萄酒的澄清效果。3种皮渣分别是:70%乙醇浸提的赤霞珠葡萄皮(皮渣1),70%乙醇浸提的赤霞珠葡萄果梗(皮渣2)和未经乙醇浸提的赤霞珠葡萄果梗(皮渣3)。通过测定不同处理下葡萄酒澄清相关指标,得出葡萄皮渣的澄清能力。皮渣对赤霞珠红葡萄酒的澄清结果表明:皮渣1、皮渣2、皮渣3对赤霞珠红葡萄酒澄清效果最佳的质量浓度均为4 g/L,在该浓度处理后皮渣1酒样的浊度值为2.60 NTU,透光率为86.50%;该浓度处理后皮渣2葡萄酒浊度和透光率分别为2.01 NTU和84.85%,总酚含量较未澄清酒样下降量最少;皮渣3在该浓度下葡萄酒浊度和透光率分别为3.17 NTU和82.92%;3种皮渣对赤霞珠葡萄酒澄清效果均较好,但对霞多丽葡萄酒澄清效果均较差。The unclarified Cabernet Sauvignon red wine and Chardonnay white wine were used as research object,the clarification effect of wine grape pomace on the wine samples was studied.The three pomaces were 70%ethanol-extracted peels(P1),70%ethanol-extracted stalks(P2)and non-ethanol-extracted stalks(P3)derived from Cabernet Sauvignon.The results showed that the best clarification effect on Cabernet Sauvignon red wine was 4 g/L for all three pomaces.The turbidity value of wine samples treated with 4 g/L P1 was 2.60 NTU,with a light transmittance of 86.50%.Adding 4 g/L of P2,the turbidity and light transmittance of the wine were 2.01 NTU and 84.85%,respectively,while the total phenol content had the minimal decline compared with unclarified wine sample.While the concentration of P3 was 4 g/L,the turbidity and light transmittance were 3.17 NTU and 82.92%,respectively.All three types of pomaces showed good clarification effect for Cabernet Sauvignon red wine and little effect on Chardonnay white wine.

关 键 词：酿酒葡萄皮渣 赤霞珠葡萄酒 霞多丽葡萄酒 澄清效果 

分 类 号：TS262.6[轻工技术与工程—发酵工程]