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| 不同澄清处理对赤霞珠干红葡萄酒澄清度和色度的影响 | |
| 引用本文： | 陈彦雄,祝霞,潘陆霞,王媛,韩舜愈. 不同澄清处理对赤霞珠干红葡萄酒澄清度和色度的影响[J]. 农产品加工．学刊, 2010, 0(1): 19-21. DOI: 10.3969/jissn.1671-9646(X).2010.01.005 |
| 作者姓名： | 陈彦雄 祝霞 潘陆霞 王媛 韩舜愈 |
| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070;甘肃祁连葡萄酒业有限公司,甘肃,高台,734304 2. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 3. 甘肃祁连葡萄酒业有限公司,甘肃,高台,734304 |
| 基金项目： | 甘肃省教育厅研究生专项资助项目(2006EA860002) |
| 摘 要： | 采用明胶、壳聚糖、蛋清、果胶酶、木瓜蛋白酶5种澄清剂,对赤霞珠干红葡萄酒进行澄清处理,分解其中的果胶和蛋白质等胶体物质,使其与酒中的单宁、蛋白质、金属复合物,以及果胶质等发生絮凝作用,从而将这些物质除去,以提高酒的澄清度、稳定性和减轻酒的脱色。结果表明,0.08%壳聚糖、0.005%木瓜蛋白酶、0.05%明胶澄清处理的澄清度好于0.05%果胶酶和0.04%蛋清处理,但0.05%明胶处理引起酒的脱色较重。因此,0.08%壳聚糖和0.005%木瓜蛋白酶处理是较理想的赤霞珠干红葡萄酒的澄清处理方法。 |
| 关 键 词： | 赤霞珠干红葡萄酒 澄清剂 澄清度 色度 |
Effect of Different Clarification Procedures on Clarity and Chroma of Cabernet Savignon Wine |
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| Chen Yanxiong,Zhu Xia,Pan Luxia,Wang Yuan,Han Shunyu. Effect of Different Clarification Procedures on Clarity and Chroma of Cabernet Savignon Wine[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(1): 19-21. DOI: 10.3969/jissn.1671-9646(X).2010.01.005 | |
| Authors: | Chen Yanxiong Zhu Xia Pan Luxia Wang Yuan Han Shunyu |
| Affiliation: | 1. College of Food Science and Engineering/a>;Gansu Agricultural University/a>;Lanzhou/a>;Gansu 730070/a>;China/a>;2. Gansu Qilian Winery Co./a>;Ltd/a>;Gaotai/a>;Gansu 734304/a>;China |
| Abstract: | Gelatin,chitosan,albumen,pectinase and papain were used as clarifier in clarification procedure of cabernet savignon wine to improve the clarity and the stability and reduce the decoloration of the wine by decomposing the colloidal substances including pectin and protein,etc.,and flocculating tannin,protein,metal compound and pectin. The results showed that,the clarification effects of 0.08% chitosan,0.005% papain and 0.05% gelatin were better than that of 0.05% pectinase and 0.04% albumen. The decoloration... |
| Keywords: | cabernet savignon wine clarifier clarity chroma |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |