羧甲基纤维素(CMC)稳定葡萄酒酒石机理的研究

Studies on Mechanism of Tartaric Stabilization of Wines by Carboxymethyl Cellulose(CMC)

酒石稳定性一直是影响葡萄酒外观质量的主要因素之一。目前生产上用的酒石稳定方法主要是将酒石酸盐直接除去。这些方法会不同程度地影响葡萄酒的质量,而且效果不理想。近年来,有关报道指出,用食品添加剂——羧甲基纤维素(CMC)稳定酒石取得了较为满意的效果。本文对试样添加CMC前后的电导率进行测定并观察酒石晶体的形态,结果表明:CMC在葡萄酒中参与一部分反应,与酒石形成复合物;与酒石酸氢钾形成的复合物能稳定存在于葡萄酒中,但与酒石酸钙形成的复合物多数会沉淀下来。CMC稳定葡萄酒中酒石的主要原因是其能使葡萄酒的理化平衡不受外界环境的影响,故能保持长时间的稳定。

The conductances of wine is a main factor all along, which is influence the appearance quality of wine. In present, the tartaric stabilization method using in production is removing tartarte directly from wine. These methods not only influence original quality of wine at different degrees, but also haven＇t ideal effect. In recent years, relative report point out that the better effect of stabilized tartar was obtained by using food additive CMC. In this paper, the conductivity of wine and simulated wine in different conditions were determined, and the photographs of tartaric crystal were taken by micrographic method. The result of the investigation showed that the mechanism of tartaric stabilization was that CMC took a part of reaction in wine, forming composite with tartar. The composite with potassium bitartrate can stabilize in wine, but the composite with calcium tartarte was precipitated mostly. The main reason of tartar in wine can be stabilized by CMC is that the CMC can make physical-chemical balance of wine don＇t influence by outside environment, thus it can keep stabilization in long time.