发酵酒储藏期间浑浊沉淀类型及澄清措施
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摘要
发酵酒(黄酒、葡萄酒、果酒)组成成分复杂,酒体稳定性较差,经过澄清处理后在储藏期仍然容易产生浑浊沉淀。浑浊沉淀现象对酒体的感官鉴赏、商品价值及企业名誉等方面有着不利的影响。因此,为提高酒体稳定性,延长货架期,探究发酵酒浑浊沉淀产生的原因并提供解决方案是目前急需攻克的技术难题,同时也是研究热点。该文对发酵酒储藏期间浑浊沉淀产生的类型、形成机理及不同澄清措施的研究进展进行了综述。通过对3种发酵酒浑浊沉淀类型及澄清措施的探讨,为发酵酒进一步提高稳定性、改善感官品质、延长货架期提供参考意义。
The composition of fermented wine(Chinese rice wine, wine and fruit wine) is complex, and the stability of the wine body is poor. After clarification treatment, turbid sedimentation is still likely to occur during the storage period. The turbidity sedimentation phenomenon has an adverse effect on the sensory appreciation, commodity value and corporate reputation of wine. Therefore, in order to improve the stability of the wine, extend the shelf life, explore the causes of the turbidity precipitation of fermented wine and provide solutions, it is an urgent technical problem that need to overcome and meanwhile it is a research hotspot. The article reviewed the research progress in the types, formation mechanisms and clarification measures of turbid sedimentation during storage of fermented wine. The turbidity sedimentation and clarification measures of three types of fermented wines were discused, and it provided reference for further improving the stability, sensory quality and extending shelf life of fermented wine.
The composition of fermented wine(Chinese rice wine, wine and fruit wine) is complex, and the stability of the wine body is poor. After clarification treatment, turbid sedimentation is still likely to occur during the storage period. The turbidity sedimentation phenomenon has an adverse effect on the sensory appreciation, commodity value and corporate reputation of wine. Therefore, in order to improve the stability of the wine, extend the shelf life, explore the causes of the turbidity precipitation of fermented wine and provide solutions, it is an urgent technical problem that need to overcome and meanwhile it is a research hotspot. The article reviewed the research progress in the types, formation mechanisms and clarification measures of turbid sedimentation during storage of fermented wine. The turbidity sedimentation and clarification measures of three types of fermented wines were discused, and it provided reference for further improving the stability, sensory quality and extending shelf life of fermented wine.
引文
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[43]POCOCK K F,SALAZAR F N,WATERS E J.The effect of bentonite fining at different stages of white winemaking on protein stability[J].Aust J Grape Wine Res,2011,17(2):280-284.
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[3]王鑫.果酒的营养价值评价[J].中国农村科技,2015(9):29.
[4]CHEN H,OLATUNJI O J,ZHOU Y.Anti-oxidative,anti-secretory and anti-inflammatory activities of the extract from the root bark of Lycium chinense(Cortex lycii)against gastric ulcer in mice[J].J Nat Med,2016,70(3):1-10.
[5]DENG Q,PENNER M H,ZHAO Y.Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins[J].Food Res Int,2011,44(9):2712-2720.
[6]李丽,何娟,周荣菊,等.卷丹百合茶酒的发酵工艺优化研究[J].中国酿造,2018,37(1):195-198.
[7]黄星源,郭正忠,周灿辉.明胶和壳聚糖对桑葚发酵酒澄清效果的比较研究[J].酿酒,2014(3):90-92.
[8]于翔,单春会,程卫东.基于响应面分析不同澄清剂对沙枣果酒澄清效果的影响[J].中国酿造,2016,35(6):150-154.
[9]GONZ魣LEZ-NEVES G,FAVRE G,GIL G.Effect of fining on the colour and pigment composition of young red wines[J].Food Chem,2014,157(4):385-392.
[10]李亚辉,马艳弘,张宏志.草莓发酵酒澄清稳定处理技术[J].食品与生物技术学报,2016,35(8):864-870.
[11]MARQUEZ A,SERRATOSA M P,MERIDA J.Influence of bottle storage time on colour,phenolic composition and sensory properties of sweet red wines[J].Food Chem,2014,146(146):507-514.
[12]MART魱NEZ-LAPUENTE L,GUADALUPE Z,AYESTAR魣N B.Effect of egg albumin fining,progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines[J].Food Res Int,2017,96:235-243.
[13]CHANDINI S K,RAO L J,SUBRAMANIAN R.Membrane Clarification of black tea extracts[J].Food Bioproc Technol,2013,6(8):1926-1943.
[14]BURIN V M,CALIARI V,BORDIGNON-LUIZ M T.Nitrogen compounds in must and volatile profile of white wine:Influence of clarification process before alcoholic fermentation[J].Food Chem,2016,202(1):417-425.
[15]邓广岩,陈国品,汪妮娜,等.液相色谱法测定葡萄中有机酸的条件优化及其变化规律[J].中外葡萄与葡萄酒,2014(5):10-13.
[16]左映平,孙国勇.澄清剂在果酒中的应用研究进展[J].安徽农业科学,2012,40(34):16809-16811.
[17]林宁晓.发酵果酒工艺技术的研究进展[J].福建轻纺,2015(8):32-36.
[18]南立军,李雅善,崔长伟,等.葡萄酒生物稳定性机制研究进展[J].中外葡萄与葡萄酒,2018(1):50-54.
[19]李东,左勇,祁峰,等.桑椹果酒稳定性研究[J].江苏农业科学,2015,43(3):253-255.
[20]吴正奇,凌秀菊.葡萄酒浑浊沉淀机理与鉴别[J].食品工业,2003(4):20-22.
[21]LIU D,XING R R,LI Z,et al.Evolution of volatile compounds,aroma attributes,and sensory perception in bottle-aged red wines and their correlation[J].Eur Food Res Technol,2016,242(11):1-12.
[22]PALOMERO F,GALVEZ L,MORATA A,et al.Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast,and in mixed and sequential fermentations with Saccharomyces cerevisiae[J].Food Technol Biotech,2014,52(3):376-382.
[23]TIIU-MAIE LAHT,KASK S,ELIAS P,et al.Role of arginine in the development of secondary microflora in Swiss-type cheese[J].Int Dairy J,2002,12(10):831-840.
[24]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):275-281.
[25]XING R R,LIU D,LI Z,et al.Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety[J].J Food Sci Technol,2016,53(11):1-13.
[26]ROWE J D.Yeast protein release during fermentation and aging in a model wine[J].Yeast Mannoprotein,2008,62(6):1373-1383.
[27]齐小慧,孙军勇,谢广发,等.蛋白质对黄酒品质影响的研究进展[J].食品与发酵工业,2018,44(3):273-279.
[28]詹汉林,肖招燕,韩珍,等.黄酒中蛋白质沉淀的研究进展[J].食品研究与开发,2014,25(12):130-134.
[29]李华.现代葡萄酒工艺学[M].西安:陕西人民出版社,2001:190-208.
[30]RODRIGUEZ C R,CORREA G I,DE C J J.A new method for the stabilization of wines with respect to the potassium bitartrate precipitation[J].Am J Enol Viticult,1990,41(1):16-20.
[31]于清芹.稳定葡萄酒的新方法---关于酒石酸氢钾的沉淀[J].葡萄栽培与酿酒,1992(4):32-33.
[32]郭意如,刘明,王欣颖.蓝莓果酒生产工艺技术研究[J].保鲜与加工,2014,14(4):34-39.
[33]BORNET A,TEISSEDRE P L.Applications and interest of chitin,chitosan and their derivatives in enology[J].J Int Sci,2005,39(4):199-207.
[34]张宁波,徐伟荣,王振平.葡萄酒浑浊、不稳定的原因与对策[J].中外葡萄与葡萄酒,2014(1):59-62.
[35]DUCONSEILLE A,ASTRUC T,QUINTANA N,et al.Gelatin structure and composition linked to hard capsule dissolution:A review[J].Food Hydrocolloid,2015,43(43):360-376.
[36]蔚慧.葡萄酒澄清技术的研究[J].科技信息(科学教研),2008(20):380-421.
[37]张如意,马荣琨,王晓婷,等.红枣葡萄果酒澄清技术的研究[J].食品研究与开发,2017,38(2):141-145.
[38]夏其乐,陈剑兵,郜海燕,等.杨梅露酒澄清工艺及其品质研究[J].中国食品学报,2017,17(9):99-107.
[39]WATERS E J,Alexander G,Muhlack R,et al.Preventing protein haze in bottled white wine[J].Aust J Grape Wine Res,2010,11(2):215-225.
[40]SALAZAR F N,MARANGON M,LABBE M,et al.Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation:its effect on protein content,protein stability,lees volume,and volatile compounds[J].Eur Food Res Technol,2017,243(11):2043-2054.
[41]MILENA L,ROBERTA D,ANGELA S,et al.Effect of bentonite fining on odor-active compounds in two different white wine styles[J].Am J Enol Viticult,2010,61(2):225-233.
[42]SAUVAGE F X,BACH B,MOUTOUNET M,et al.Proteins in white wines:thermo-sensitivity and differential adsorbtion by bentonite[J].Food Chem,2010,118(1):26-34.
[43]POCOCK K F,SALAZAR F N,WATERS E J.The effect of bentonite fining at different stages of white winemaking on protein stability[J].Aust J Grape Wine Res,2011,17(2):280-284.
[44]刘晓梅.硅皂土在葡萄酒生产工艺中的应用与研究[J].酿酒,2010,37(4):60-61.
[45]吴幼茹,杨继伟,郑平,等.甘蔗果酒澄清剂的筛选[J].中国酿造,2016,35(3):137-140.
[46]桂青,王挥,邓福明.不同澄清剂对低醇椰子水果酒澄清效果及稳定性影响[J].食品工业,2016,37(5):47-49.
[47]任勤,张佳欣,雷财玉,等.壳聚糖及其衍生物在糖汁澄清过程中的研究进展[J].中国调味品,2017,42(4):159-162.
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