葡萄酒酒石稳定评判指标及其影响因素初探

Preliminary study on the value indexes of tartar stabilization of wine and the affecting factors

通过测定绝对电导率、接触电导率和饱和温度实验,研究了4种葡萄酒快速冷处理前后的酒石稳定性变化。结果发现,由于生态条件的差异,快速冷处理后进口设备商提供的酒石稳定性评判标准不适合我国葡萄酒生产的实际;多糖对红白葡萄酒的酒石稳定影响明显,红葡萄酒中的另一些组分(如酚类物质)对酒石沉淀也有重要影响作用;冷稳定处理除沉淀了较多的酒石酸和钾离子外,还沉淀了少量的钙离子,甜白葡萄酒钙离子的减少量比干红葡萄酒显著。

Tartar stabilization of four wines during the rapid cold-stabilization treatment was studied by determining the absolute conductivity, contact conductivity and saturated temperature. The results indicated that the value index on tartar stabilization treated by import equipment was not inapplicable to Chinese wine-making due to the ecological difference. Polysaccharid and phenolic compounds from red wine significantly impacted on tartar stabilization of white and red wine. Moreover, Ca2^＋ was also precipitated by cold stabilization besides tartaric acid and K^＋, and the Ca2^＋decrement in sweet wine was significant compared with in red wine.