摘要
以壳聚糖和皂土为原料,制备了可回收的壳聚糖包埋皂土树脂,并研究了该树脂对白葡萄酒中蛋白质稳定性的影响。结果表明,该树脂在酒精-水混合体系中稳定,可用于白葡萄酒的澄清与稳定。当树脂使用量为1.00g/100mL酒样,温度15.0℃,间隔振荡36h时,葡萄酒稳定。树脂可重复使用3次,再生后仍能提高白葡萄酒的蛋白质稳定性。白葡萄酒经该树脂处理后,蛋白质含量降低约34%,总酚含量降低约30%,而对总糖、还原糖、酒精度和pH值没有显著性的影响。该实验为壳聚糖包埋皂土树脂应用于提高白葡萄酒的蛋白质稳定性提供了参考。
A recyclable chitosan-bentonite resin（CBR） was prepared using chitosan and bentonite as raw materials. Experiments were performed to investigate the effect of the resin on the stability of protein in white wines. The results showed that CBR was stable in alcohol-water solutions, which was suitable for clarifying and stabilizing white wines. White wine was stable after 1.00g CBR was added into 100ml wine with interval stirring for 36h at 15℃. CBR could also enhance the stability of protein in wine after being reused for 3 times and regenerated. The total proteins and the total polyphenols content in white wines treated with CBR decreased by around 34% and 30%, respectively, meanwhile, no significant effect on the content of total sugar, reducing sugar, alcoholic degree and pH of wine was detected. Experiments could provide feasible references for CBR in the application of white wines.
出处
《中国酿造》
CAS
北大核心
2011年第7期112-116,共5页
China Brewing
基金
国家海洋局公益性项目(201005020)
