澄清剂和温度对赤霞珠葡萄酒澄清效果的影响
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摘要
为研究不同澄清剂和澄清温度对赤霞珠葡萄酒的澄清效果,本研究首先采用不同浓度梯度的皂土、明胶和海藻酸钠对2017年自酿赤霞珠葡萄酒进行澄清处理,以浊度、透光率、总酚含量和色度为评价指标,分别确定三种澄清剂的最佳使用量,筛选出两种澄清效果较好的澄清剂。此外,研究了筛选出的两种单一澄清剂(明胶∶皂土)以1∶1的配比组成的复合澄清剂,在不同温度(10、4、0和-4℃)下对赤霞珠葡萄酒澄清效果的影响,进而确定了赤霞珠葡萄酒澄清处理的最适温度。结果表明:单一澄清剂处理效果最佳的为明胶0.5 g/L,其次是皂土0.5 g/L、海藻酸钠0.25 g/L;复合澄清剂在4个温度处理条件下的澄清结果表明,前3 d的浊度、透光率、色度等各项指标随温度变化差异显著(p <0.05),5 d后趋于平稳,从处理7 d后的澄清指标与主要成分的变化来看,10℃处理澄清效果最佳,浊度为1.98 NTU,透光率96.60%,酒石酸1.32 g/L、多酚含量1105 mg/L和色度值1.09; 4℃处理的效果次之,随着温度的降低(0℃和-4℃)其澄清效果逐渐降低,但各处理温度条件下各指标也有差异。因此,适宜的复合澄清剂(明胶∶皂土=1∶1)在10℃条件下对赤霞珠葡萄酒处理5～7 d可获得良好的澄清效果。
To investigate the clarification effect of different clarifying agents and temperature on Cabernet Sauvignon wine,three agents with different concentration gradients were used in this study,including bentonite,gelatin and sodium alginate,for the clarification of the self-brewed Cabernet Sauvignon wine in 2017.Turbidity,light transmittance,total phenol contents and color were used as the evaluation indexes.The optimal use amount of the three clarifying agents were determined respectively,and two clarifying agents with better clarification effects were screened.In addition,the composite clarifying agent composed of two single clarifying agents( gelatin: bentonite) in a ratio of 1∶ 1 was used to study the clarification effect on Cabernet Sauvignon wine at different temperatures( 10,4,0 and-4 ℃,respectively). Moreover,the optimum temperature for the clarification treatment of Cabernet Sauvignon was determined.The results showed that the best treatment effect of single clarification agent was 0.5 g/L of gelatin,followed by bentonite( 0.5 g/L) and sodium alginate( 0.25 g/L). The clarification with different temperatures of composite agent under four temperature treatment conditions indicated that the turbidity,light transmittance and chromaticity of the first 3 days were significantly different( p < 0.05),and stabilized after 5 days.From the clarification index and the change of main components after 7 days of treatment,the clarification effect was best at 10 ℃,the turbidity was 1.98 NTU,the light transmittance was 96.60%,the tartaric acid was 1.32 g/L,the polyphenol content was 1105 mg/L,and the color value was1.09.The clarification effect of treatment at 4 ℃ was followed. With the decreasing of temperature,the clarification effect gradually decreased at 0 ℃ and-4 ℃,but the indexes were also different under each treatment temperature. Therefore,a suitable composite clarification agent( gelatin∶ bentonite = 1∶ 1) could obtain a good effect by treating Cabernet Sauvignon wine at 10 ℃ for 5～7 days.
To investigate the clarification effect of different clarifying agents and temperature on Cabernet Sauvignon wine,three agents with different concentration gradients were used in this study,including bentonite,gelatin and sodium alginate,for the clarification of the self-brewed Cabernet Sauvignon wine in 2017.Turbidity,light transmittance,total phenol contents and color were used as the evaluation indexes.The optimal use amount of the three clarifying agents were determined respectively,and two clarifying agents with better clarification effects were screened.In addition,the composite clarifying agent composed of two single clarifying agents( gelatin: bentonite) in a ratio of 1∶ 1 was used to study the clarification effect on Cabernet Sauvignon wine at different temperatures( 10,4,0 and-4 ℃,respectively). Moreover,the optimum temperature for the clarification treatment of Cabernet Sauvignon was determined.The results showed that the best treatment effect of single clarification agent was 0.5 g/L of gelatin,followed by bentonite( 0.5 g/L) and sodium alginate( 0.25 g/L). The clarification with different temperatures of composite agent under four temperature treatment conditions indicated that the turbidity,light transmittance and chromaticity of the first 3 days were significantly different( p < 0.05),and stabilized after 5 days.From the clarification index and the change of main components after 7 days of treatment,the clarification effect was best at 10 ℃,the turbidity was 1.98 NTU,the light transmittance was 96.60%,the tartaric acid was 1.32 g/L,the polyphenol content was 1105 mg/L,and the color value was1.09.The clarification effect of treatment at 4 ℃ was followed. With the decreasing of temperature,the clarification effect gradually decreased at 0 ℃ and-4 ℃,but the indexes were also different under each treatment temperature. Therefore,a suitable composite clarification agent( gelatin∶ bentonite = 1∶ 1) could obtain a good effect by treating Cabernet Sauvignon wine at 10 ℃ for 5～7 days.
引文
[1]李华,王华,袁春龙,等.葡萄酒化学[M].北京:科学出版社,2005:94-95.
[2]郜成军,王焕香,商华,等.霞多丽干白葡萄酒两种澄清工艺的对比探讨[J].中外葡萄与葡萄酒,2017(4):54-57.
[3]忻胜兵,王志刚,屈嫒,等.复合澄清剂对海红果酒的澄清效果及稳定性影响研究[J].食品科技,2017,42(10):275-280.
[4]刘涛,张军,闫军,等.红葡萄酒新冷冻方式的探讨[J].酿酒,2008(5):77-79.
[5]潘振华.利用冬季自然温度冷冻处理葡萄酒[J].中外葡萄与葡萄酒,2008(5):52.
[6]李泽福,刘玉超,李进,等.影响葡萄酒冷稳定性判定结果因素研究[J].中外葡萄与葡萄酒,2011(11):24-29.
[7]吕小龙,高年发,尹吉泰,等.小型模拟冷冻实验在葡萄酒冷稳定处理中的应用[J].酿酒科技,2009(10):75-77.
[8]Canja C M.Study of the use of gelatine to fix wine limpidity[J]. Bulletin of the Transilvania University of Brasov,2013,2:87-92.
[9]Snezana Stankovic,Slobodan Jovic,Jelena Zivkovic,et al.Influence of AGE on red wine colour during fining with bentonite and gelatin[J].International Journal of Food Properties,2012,15:326-335.
[10]Doulia D S,Anagnos E K,Liapis K S,et al.Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine[J].Journal of Environmental Science and Health,Part B,2018:1-12.
[11]Roberta Dordoni,Roberta Galasi,Donato Colangelo,et al.Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine[J].International Journal of Food Science and Technology,2015,50,2246-2254.
[12]Roberta Dordoni,Donato Colangelo,Marzia Giribaldi,et al.Effect of bentonite characteristics on wine proteins,polyphenols,and metals under conditions of different p H[J].American Journal of Enology Viticulture,2015,66(4):518-529.
[13]Patil S,Kaur M,Sharma H K,et al.Effect of incorporation of mahua extract, fining agent and ageing on the quality characteristics of red wine[J]. Indian Journal of Microbiology,2012,52(3):406-410.
[14]Sne`ana Stankovi,Slobodan Jovi,Jelena Zivkovi. Bentonite and gelatine impact on the young red wine coloured matter[J].Biotechnol,2004,42(3):183-188.
[15]Sevda S B,Rodrigues L. The making of pomegranate wine using yeast immobilized on sodium alginate[J].African Journal of Food Science,2011(5):299-304.
[16]于长江,颜杨婕,凌玉,等.海藻酸钠复合吸附材料研究进展[J].海南师范大学学报:自然科学版,2017,30(2):154-160.
[17]李华,王华,袁春龙,等.葡萄酒工艺学[M].北京:科学出版社,2007.
[18]何扩,张秀媛,王丽霞,等.不同澄清剂对自酿巨峰葡萄酒澄清效果的影响[J].中国食品添加剂,2012(5):146-148.
[19]梁冬梅,李记明,林玉华.分光光度法测葡萄酒的色度[J].中外葡萄与葡萄酒,2002(3):9-10.
[20]GB/T 15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[21]Compendium of international methods of wine and must analysis[C]//Paris:International Organization of Vine and Wine,2010(1-2).
[22]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011.
[23]杨欢,舒楠,路文鹏,等.三种澄清剂在山葡萄原酒澄清过程中的表现[J].北方园艺,2017(22):142-148.
[24]姚瑶,周斌,张亚飞,等.不同澄清剂对赤霞珠干红葡萄酒澄清效果的影响[J].新疆农业大学学报2017,40(5):345-350.
[25]陈彦雄,祝霞,潘陆霞,等.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(1):19-21.
[26]张艳.植物型澄清剂在山葡萄酒澄清处理中的应用研究[D].长春:吉林农业大学,2011.
[27]尹建邦,王焕香,张辉,等.浊度在葡萄酒蛋白稳定和过滤控制中的应用[J].中外葡萄与葡萄酒,2011(11):58-59.
[28]马文超,李进,李泽福,等.浅谈红葡萄酒中的色素稳定性[J].中外葡萄与葡萄酒,2013(1):45-47.
[29]康超,李国添,朱珊贤,等.不同澄清剂对山葡萄酒澄清效果的影响[J].中国酿造,2018,37(3):115-119.
[2]郜成军,王焕香,商华,等.霞多丽干白葡萄酒两种澄清工艺的对比探讨[J].中外葡萄与葡萄酒,2017(4):54-57.
[3]忻胜兵,王志刚,屈嫒,等.复合澄清剂对海红果酒的澄清效果及稳定性影响研究[J].食品科技,2017,42(10):275-280.
[4]刘涛,张军,闫军,等.红葡萄酒新冷冻方式的探讨[J].酿酒,2008(5):77-79.
[5]潘振华.利用冬季自然温度冷冻处理葡萄酒[J].中外葡萄与葡萄酒,2008(5):52.
[6]李泽福,刘玉超,李进,等.影响葡萄酒冷稳定性判定结果因素研究[J].中外葡萄与葡萄酒,2011(11):24-29.
[7]吕小龙,高年发,尹吉泰,等.小型模拟冷冻实验在葡萄酒冷稳定处理中的应用[J].酿酒科技,2009(10):75-77.
[8]Canja C M.Study of the use of gelatine to fix wine limpidity[J]. Bulletin of the Transilvania University of Brasov,2013,2:87-92.
[9]Snezana Stankovic,Slobodan Jovic,Jelena Zivkovic,et al.Influence of AGE on red wine colour during fining with bentonite and gelatin[J].International Journal of Food Properties,2012,15:326-335.
[10]Doulia D S,Anagnos E K,Liapis K S,et al.Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine[J].Journal of Environmental Science and Health,Part B,2018:1-12.
[11]Roberta Dordoni,Roberta Galasi,Donato Colangelo,et al.Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine[J].International Journal of Food Science and Technology,2015,50,2246-2254.
[12]Roberta Dordoni,Donato Colangelo,Marzia Giribaldi,et al.Effect of bentonite characteristics on wine proteins,polyphenols,and metals under conditions of different p H[J].American Journal of Enology Viticulture,2015,66(4):518-529.
[13]Patil S,Kaur M,Sharma H K,et al.Effect of incorporation of mahua extract, fining agent and ageing on the quality characteristics of red wine[J]. Indian Journal of Microbiology,2012,52(3):406-410.
[14]Sne`ana Stankovi,Slobodan Jovi,Jelena Zivkovi. Bentonite and gelatine impact on the young red wine coloured matter[J].Biotechnol,2004,42(3):183-188.
[15]Sevda S B,Rodrigues L. The making of pomegranate wine using yeast immobilized on sodium alginate[J].African Journal of Food Science,2011(5):299-304.
[16]于长江,颜杨婕,凌玉,等.海藻酸钠复合吸附材料研究进展[J].海南师范大学学报:自然科学版,2017,30(2):154-160.
[17]李华,王华,袁春龙,等.葡萄酒工艺学[M].北京:科学出版社,2007.
[18]何扩,张秀媛,王丽霞,等.不同澄清剂对自酿巨峰葡萄酒澄清效果的影响[J].中国食品添加剂,2012(5):146-148.
[19]梁冬梅,李记明,林玉华.分光光度法测葡萄酒的色度[J].中外葡萄与葡萄酒,2002(3):9-10.
[20]GB/T 15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[21]Compendium of international methods of wine and must analysis[C]//Paris:International Organization of Vine and Wine,2010(1-2).
[22]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011.
[23]杨欢,舒楠,路文鹏,等.三种澄清剂在山葡萄原酒澄清过程中的表现[J].北方园艺,2017(22):142-148.
[24]姚瑶,周斌,张亚飞,等.不同澄清剂对赤霞珠干红葡萄酒澄清效果的影响[J].新疆农业大学学报2017,40(5):345-350.
[25]陈彦雄,祝霞,潘陆霞,等.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(1):19-21.
[26]张艳.植物型澄清剂在山葡萄酒澄清处理中的应用研究[D].长春:吉林农业大学,2011.
[27]尹建邦,王焕香,张辉,等.浊度在葡萄酒蛋白稳定和过滤控制中的应用[J].中外葡萄与葡萄酒,2011(11):58-59.
[28]马文超,李进,李泽福,等.浅谈红葡萄酒中的色素稳定性[J].中外葡萄与葡萄酒,2013(1):45-47.
[29]康超,李国添,朱珊贤,等.不同澄清剂对山葡萄酒澄清效果的影响[J].中国酿造,2018,37(3):115-119.