金属元素对葡萄酒稳定性的影响

Effects of Metallic Elements on the Stability of Grape Wine

影响葡萄酒稳定性的金属元素有铁、铜、铝、铅、钠、锌、锡和镉等。葡萄酒中金属主要来源葡萄本身的生物铁;泥土或灰尘带入铁和铜;酿酒用具;不锈钢材质所含铁的溶解;调配时酒与容器、酒泵、管路及用具接触铁、银、铝等;使用含锌器具;设备中铝或者摄取劣质皂土、明胶或鱼胶等造成铝含量超标。清除葡萄酒中金属元素的方法有氧化加胶法、麸皮处理法、亚铁氰化钾法和离子交换技术。生产中尽量减少与金属设备和器具的接触及加强生产过程检测,预防金属污染。

Metallic elements such as Fe, Cu, Al, Pb, Na, Zn, Sn and Cd etc. would influence the stability of grape wine. Those metallic elements mainly came from the following sources: inherent bio Fe; Fe and Cu in mud and dust; Fe dissolution of stainless containers; contact with Fe, Ag and Al in containers, wine pump and pipes during wine blending; application of Zn-containing apparatus; Al content in excess of standard in facilities or caused by ingestion of inferior bentonite and gelatin. The relative measures to remove metallic elements from grape wine included oxidizing gelatin-adding method, bran treatment method, potassium ferrocyanide processing method and ion-exchange technique. Besides, we should try our best to reduce the contact between metal facilities and containers in the production and strengthen production detecting to avoid metal contamination.