不同浓度蜗牛酶对山葡萄酒色泽的影响

Effect of Snailase with Different Concentration on Color and Luster of Wild Grape Wine

[目的]探讨不同浓度蜗牛酶处理对山葡萄酒色泽的影响,为葡萄酒的色泽及相关品质研究提供参考。[方法]以贝达山葡萄为材料,采用CIELAB法测定不同浓度蜗牛酶处理下山葡萄酒亮度(L*)、红色色调(a*)、黄色色调(b*)和弧度(H*)。[结果]0.05 mg/L蜗牛酶处理下,山葡萄酒的亮度(L*)为28.9,红色色调(a*)为22.3,黄色色调(b*)为-15.5,弧度(H*)为-39.8,该条件下酒的色泽效果最佳。[结论]得出最佳的蜗牛酶处理浓度,为更好酿制葡萄酒提供了参考。

[Objective] To explore the effect of snailase with different concentration on the color and luster of wild grape wine,so as to provide references for the study on color and relative quality of grape wine.[Method]By using Beidashan grape as material and employing CIELAB method,the luminance（L＊）,red due（a＊）,yellow hue（b＊） and radian（H＊） of wild grape wine were investigated.[Result] The luminance（L＊）,red due（a＊）,yellow hue（b＊） and radian（H＊） of wild grape wine treated with 0.05 mg/L snailase were 28.9,22.3,-15.5 and-39.8 respectively,at which the color and luster of the wine the optimum.[Conclusion]The optimal concentration of snailase is obtained in this study,which provides reference for the better brew of grape wine.