蛋白酶处理枸杞汁对枸杞酒质量的影响研究

Research on the Effect of Protease Treated Medlar Juice on the Quality of Medlar Wine

蛋白质不稳定一直是困扰果酒生产的一个难题,最常用的是下胶处理去除蛋白质,但会引起香气的损失和酒损率的升高。尝试在发酵前用多种酶制剂处理枸杞汁,解决蛋白沉淀、酵母氮源供给不足、蛋白变化对杂醇油的影响以及枸杞营养释放不完全等问题。

The instability of protein has been a problem in wine production. The most common method to solve the problem is to remove protein by gelatin treatment, but this meihod will cause the loss of fragrance and increase the rate of wine loss. In this article, medlar juice was treated with multi-enzymes before fermentation to solve the problems such as precipitation of protein, shortage of nitrogen supply for yeast, effect of protein variation on fusel oil and incomplete nutrient release of medlar.