酒度、总酸、pH值以及饮用温度对干红葡萄酒涩味的影响

Effects of Ethanol, Total Acid, pH and Drinking Temperature on the Astringency of Dry Red Wine

利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulphate polyacrylamide gel electrophoresis,SDS-PAGE)分析唾液蛋白与模拟酒反应后蛋白减少比例,并将其表示为涩味强度;同时,以酒度、总酸、p H值以及饮用温度为考察因素,利用二次正交旋转组合设计分析各因子对涩味强度的影响。结果表明:p H值对涩度影响最大,其次是酸度和温度,酒度影响最小;其中p H值和酸度互作效应对涩味的影响显著。

Astringency is a complex sensation mainly caused by the precipitation of salivary proteins with polyphenols. In wine, astringency can be enhanced or reduced depending on the compositions of the medium. Reduced proportion of human saliva protein after reaction with model wine was evaluated by sodium dodecyl sulfate polyacrylamide gel(SDS-PAGE), and expressed as astringency intensity. Furthermore, the effects of three parameters including ethanol, total acid, p H, and drinking temperature on astringency intensity were studied by quadratic orthogonal rotation combination analysis. The results showed that p H had the greatest influence on astringency, followed by total acid and temperature, while ethanol had little impact on astringency. The effect of interaction between p H and total acid was significant.