四种稳定剂对霞多丽葡萄酒稳定性的影响研究

Study on the Influence of Four Kinds of Stabilizers on Stability of Chardonnay Wine

为研究稳定剂对白葡萄酒的稳定效果,以前人报道冷稳定效果较好的80 mg/L偏酒石酸(metatartaric acid,MTA)和空白组(CK)为对照,向霞多丽葡萄酒中添加不同浓度梯度的聚天冬氨酸钾(potassium polyaspartate,KPA)、羧甲基纤维素(carboxylmethylcellulose,CMC)、阿拉伯树胶(gum Arabic,GA)和甘露糖蛋白(mannoprotein,MP),以冷处理前、后电导率下降值为判定酒石酸盐稳定的主要指标,浊度和冷、热处理后沉淀量等为辅助指标,研究四种稳定剂在不同浓度下的稳定效果,筛选出每种稳定剂的最佳浓度,同时比较四种稳定剂之间的作用效果。结果表明:KPA的最佳浓度是100 mg/L,电导率变化量小(27μs/cm),浊度、酒石酸和钾离子含量与CK差异不显著(P>0.05),冷、热处理后沉淀产生量明显少于80 mg/L的MTA处理和CK。四个浓度的CMC都能起到很好的冷稳定效果,其中150 mg/L的CMC的综合效果最佳。GA最佳浓度是50 mg/L,经处理后酒样非常稳定,浊度有少量升高,冷、热处理后有少量沉淀产生。MP的最佳浓度为50 mg/L,四个浓度MP虽能起到稳定葡萄酒的作用,但随浓度升高会增加酒样浊度。结论:100 mg/L的KPA综合作用效果最好,其次为50 mg/L GA、50 mg/L MP和150 mg/L CMC。本研究结果为新型稳定剂KPA在葡萄酒中的应用提供一定的理论依据。

To explore the effect of stabilizers on the stability of white wine,Chardonnay wine samples of 2018 were selected and different concentrations of stabilizers including potassium polyaspartic acid(KPA),carboxymethylcellulose(CMC),gum Arabic(GA)and mannoprotein(MP),were applied in this study. Concurrently,80 mg/L metatartaric acid(MTA)previously reported to be good cold stability,as well as blanks were used as controls(CK). The change of conductivity was considered as the main indicator of the stability of tartrate,and turbidity and the amount of precipitation during cold treatment were used as auxiliary indicators.The stability of the four kinds of stabilizers at different concentrations were investigated,and the optimal concentration of each stabilizer was screened. Moreover,the effects of 4 different stabilizers on wine stability were compared. The results showed that the optimal concentration of KPA was 100 mg/L,and the conductivity change was 27 μs/cm. There was no significantly difference between turbidity,tartaric acid and potassium content among the treatments with 4 stabilizers(P>0.05),but the precipitation was greatly reduced than those of 80 mg/L of MTA and CK treatments. Four concentrations of CMC could achieve a good cold stabilization effect,among which 150 mg/L CMC gave an optimal effect. The optimal concentration of GA was 50 mg/L,making the wine sample more stable. Compared with CK,the turbidity increased slightly,and a small amount of precipitation formed by GA treatment after cold and heat treatment. Different concentration of MP could stabilize the wine samples,but the turbidity would increase with the increase of concentration of MP. The optimal concentration of MP was 50 mg/L.Collectively,100 mg/L KPA had the best effect on wine stability,followed by 50 mg/L GA,50 mg/L MP and 150 mg/L CMC. The results provide a theoretical basis for the application of the new stabilizer KPA in wine.