不同澄清剂对葡萄酒澄清效果及葡萄酒品质的影响

Study on the clarification effects of the various clarifiers on the wine

本试验从澄清后葡萄酒的澄清效果及下胶处理后酒样的部分理化指标等方面比较研究了明胶和皂土(或明胶和皂土配合使用)、蛋清粉、明胶+蛋清蛋白、植源胶、蛋清蛋白对葡萄酒的澄清效果,确定了不同澄清剂的最佳使用剂量。结果表明,明胶+蛋清蛋白、植源胶在起到澄清作用的同时,葡萄酒综合理化指标及感官质量明显优于其它几种澄清剂法,最佳澄清剂量为明胶+蛋清蛋白90mg/L,植源胶80mg/L。

The clarified effects and some physical-chemistry characteristics of wine after clarification were compared by glutin and bentonite （or glutin with bentonite）, egg white powder, glutin with egg white proteins, PVR and egg white proteins. The results showed that glutin with egg white proteins and PVR had were better clarification, and besides which were better than other kinds of clarifiers in the taste, flavor of wine and the physical-chemistry characteristics, the best dosage of glutin with egg white proteins and PVR were 90mg/L and 80mg/L, respectively.