石榴酒的非生物稳定性研究

Study of the Non-Biological Stability of Pomegranate Wine

酿制石榴酒过程中若处理不当,在贮存期间会产生一系列反应,使其非生物稳定性受到破坏。实验采用不同的护色剂,澄清剂,配合冷、热处理进行多次稳定性实验,研究探讨各种非生物因素对石榴酒稳定性的影响。实验表明,偏重亚硫酸钾护色效果优于Vc;明胶加入量为0.2%时,冷处理最为合适,透光率为91.54%;皂土加入量为0.25%时,常温处理即可,透光率为93.32%;PVPP加入量为0.4%时,冷处理最为合适,透光率为92.63%;壳聚糖加入量为0.25%时,热处理最为合适,透光率为92.93%;其中PVPP结合冷处理在达到澄清效果的同时对石榴酒基本指标影响较小。

Unappropriate processing of pomegranate wine might induce a series of reactions during the storage period and further damage its non-biological stability.In this study,multiple wine stability experiments were performed with the use of different color protectors and different clarifiers coupled with cold/heat treatment to explore the effects of each non-biological factor on the stability of pomegranate wine.The experimental results showed that,the color protection effect of potassium sulfite was better than that of Vc;as the adding level of gelatin was 0.2%,cold treatment was better and the light transmittance reached up to 95.54%;as the adding level of bauxite was 0.25%,normal temperature treatment was better and the light transmittance reached up to 93.32%;as the adding level of PVPP was 0.4%,cold treatment was better and the transmittance reached up to 92.63%;as the adding level of chitosan was 0.25%,heat treatment was better and the transmittance reached up to 92.93%.Among all these methods,PVPP plus cold treatment could achieve satisfactory clarification effects with the slightest influence on the basic indexes of pomegranate wine.