产花色苷果胶酶对葡萄酒中花色苷含量的影响

Effect of anthocyanin pectinase production on anthocyanin content in wine

以黑提葡萄为原料,分别添加万邦果胶酶与产花色苷果胶酶,通过单因素试验和正交试验探究产2种果胶酶加酶量、酶解温度、酶解时间3个因素对葡萄酒中花色苷含量的影响。结果表明,添加产花色苷果胶酶的葡萄酒花色苷含量为287.76 mg/L,添加万邦果胶酶的葡萄酒花色苷含量为260.26 mg/L,前者比后者提高了10.57%,说明产花色苷果胶酶酶解对葡萄酒中花色苷含量浸提能力高于万邦果胶酶。产花色苷果胶酶最优酶解条件为:加酶量0.06%,酶解温度35℃,酶解时间100 min。产花色苷果胶酶对葡萄酒中花色苷含量有一定的影响,能够调节和稳定葡萄酒的颜色,酿造出色泽品质更优的葡萄酒。

Using black grape as raw material to add Wanbon pectinase and anthocyanin-producing pectinase,the effects of three factors on the content of anthocyanin-producing pectinase,enzymolysis temperature and enzymolysis time on the content of anthocyanin in wine were investigated by single factor alcohol fermentation and L9(33)orthogonal experiment.The results show that:The anthocyanin content of wine with anthocyanin pectinase was 287.76 mg/L,and the anthocyanin content of wine with gavanbon pectinase was 260.26 mg/L,the former was 10.57%higher than that of the latter,and the enzymatic hydrolysis of anthocyanin pectinase was higher than that of Vanbon pectinase.The optimal enzymolysis conditions for anthocyanin pectinase production were 0.06%,enzymolysis temperature 35℃,enzymolysis time 100 min,which had certain influence on the content of anthocyanin in wine,and could regulate and stabilize the color of wine,and produce wine with better color and quality.