蛋清粉对葡萄酒的澄清效果

Clarification Effect of Egg White Powder on Wine

了解蛋清粉对葡萄酒澄清效果的影响,为梅鹿辄干红葡萄酒下胶澄清提供一定理论依据;以产自焉耆盆地的梅鹿辄葡萄酿造的梅鹿辄干红葡萄酒作为试材,选取蛋清粉作为下胶澄清剂,研究蛋清粉的添加量和下胶澄清时间对葡萄酒澄清度的影响,并对原酒的色泽、色调、可溶性固形物、pH和总酸等进行检测分析;结果表明,所有处理组经过下胶澄清后,酒样的澄清效果显著提高(p<0.05),色度值降低、色调值升高;以蛋清粉为梅鹿辄干红葡萄酒的澄清剂对酒体的可溶性固形物、p H和总酸影响不显著(p>0.05)。最佳蛋清粉添加量为60 mg/L,下胶澄清时间为36 h。

The effect of egg white powder on clarification of wine was studied, and the theoretical basis for clarification of Merlot dry red wine was provided. Merlot dry red wine brewed from Merlot grape in Yanqi Basin was used as test material and egg white powder was selected as gelatinizing clarifier. The effects of the amount of egg white powder and gelatinizing time on the clarity of wine were studied. The color, hue, soluble solids, pH and total acid of the original wine were detected and analyzed. After clarification with glue, the clarification effect of wine samples was significantly improved(p<0.05), the color value was decreased, and the tone value was increased. The clarifier with egg white powder as clarifier of Merlot dry red wine had no significant effect on the soluble solids, pH and total acid of wine(p>0.05). The optimum addition of egg white powder was 60 mg/L, and the clarification time was 36 h.