植源型澄清剂对香菇葡萄酒澄清效果及稳定性的影响

以自制的香菇葡萄酒为原料,采用植源型澄清剂琼脂、海藻酸钠和大豆蛋白对酒液进行澄清试验,对加入澄清剂后香菇葡萄酒的澄清效果、酒样的稳定性及部分理化指标进行了测定。结果表明,海藻酸钠和大豆蛋白在下胶效果、保持葡萄酒的透光率和酒液的稳定性及品质方面优于琼脂。海藻酸钠的最适用量为0.4%,大豆蛋白的最适用量为0.25%,澄清后的酒液透光率分别达80%和78%,酒体透明清亮,色泽明快,且较好地保持了香菇葡萄酒原酒的品质。

Effects of Vegetable Clarifing Agents on Clarification and Stability of Lentinula edodes-grape Wine

Homemade Lentinula edodes-grape wine were used as the raw materials to study the clarification effects of three vegetable clarifing agents: agar, sodium alginate and soy protein on the wine. At the same time, the stability and some physical-chemical indexes of the wine were measureed. The results showed that, sodium alginate and soy protein were better than agar in clarifying effects, maintaining transmittance, stability and quality of the wine. The optimal concentrations of sodium alginate and soy protein were 0.4% and 0.25%, respectively. The transmittance of the clarified Lentinula edodes-grape wine was up to 80% and 78%, and the wine had clear transparence, bright color and better quality