无核白葡萄酒澄清剂的筛选与优化

doi:10.6048/j.issn.1001-4330.2020.07.015

摘要/Abstract

摘要： 【目的】 研究澄清剂对无核白葡萄酒澄清的效果,为酿造优质的无核白葡萄酒奠定基础。【方法】 以无核白葡萄酒为原料,以透光率为指标,设置单因素试验和响应面试验,研究壳聚糖添加量、皂土添加量、明胶添加量3个因素及其交互作用对无核白葡萄酒澄清效果的影响,利用响应面试验结果建立回归方程,对回归方程进行显著性和方差分析,得到无核白葡萄酒最佳澄清剂并验证。【结果】 5种单一澄清剂(果胶酶、明胶、壳聚糖、皂土、植酸)中,壳聚糖、明胶、皂土对无核白葡萄酒的澄清效果比较好,以壳聚糖添加量、皂土添加量、明胶添加量3个因素进行单因素试验,无核白葡萄酒复合澄清剂的最佳用量,透光率达到98.45%,与理论值基本吻合(98.473 1%)。【结论】 无核白葡萄酒最佳复合澄清剂为0.09 g/L壳聚糖、0.16 g/L皂土、0.11 g/L明胶,澄清效果最佳。

关键词: 无核白葡萄酒; 澄清剂; 澄清; 添加量; 响应面法

Abstract: 【Objective】 To study the effect of clarifier on Thompson seedless wine and lay the foundation for producing high quality Thompson seedless wine. 【Method】 The effects of three factors including chitosan addition amount, bentonite addition amount, gelatin addition amount and their interaction on transmittance were studied by single factor test and response surface method. Regression equations were established and analyzed by significance and variance. The optimum clarification agent of Thompson seedless wine were then obtained and verified by experiment. 【Result】Among the five single clarifiers (chitosan, bentonite, gelatin, pectinase and phytic acid), chitosan, gelatin and bentonite had a better clarification effect on Thompson seedless wine. The addition amount of chitosan, bentonite and gelatin was used as single factor test. The Optimum clarifying agent of thompson seedless wine by single factor experiment and response surface method. The transmittance was 98.45%, which was basically consistent with the theoretical value (98.473,1%). 【Conclusion】 The best compound clarifiers for Thompson seedless wine were chitosan addition amount 0.09 g/L, bentonite addition amount 0.16 g/L, gelatin addition amount 0.11 g/L. Under these conditions, Thompson seedless wine has the best clarification effect.

Key words: Thompson seedless wine; clarifier; clarification; addition amount; response surface method

中图分类号:

TS262.6

陈雅, 雷静, 廉苇佳, 韩琛, 吴斌, 任红松. 无核白葡萄酒澄清剂的筛选与优化[J]. 新疆农业科学, 2020, 57(7): 1305-1313.

CHEN Ya, LEI Jing, LIAN Weijia, HAN Chen, WU Bin, REN Hongsong. Screening and Optimization of Clarifiers for Thompson Seedless Wine[J]. Xinjiang Agricultural Sciences, 2020, 57(7): 1305-1313.

参考文献

[1] 王婷,王新勇,毛亮,等. 吐鲁番无核白甜葡萄酒的研制[J]. 酿酒科技,2007,(7):76-78.
WANG Ting, WANG Xinyong, MAO Liang, et al. Development of Turfan Anucleate white Sweet Wine [J]. Liquor-Making Science and Technology, 2007,(7):76-78.
[2] 高卫红,杨磊. 新疆统计年鉴[J]. 北京:中国统计出版社,2018.
GAO Weihong, YANG Lei. Xinjiang Statistical Yearbook [J]. Beijing: China Statistics Press, 2018.
[3] 郑万财,白羽嘉,郑峰,等. 新疆无核白葡萄酿制葡萄酒的研究[J]. 食品科技,2014,39(12):79-83.
ZHENG Wancai, BAI Yujia, ZHENG Feng, et al. Research on xinjiang thompson seedless grape wine[J]. Food science and technology, 2014, 39(12):79-83.
[4] 陈雅,雷静,郭峰,等. 响应面法优化无核白葡萄酒澄清工艺的研究[J]. 酿酒科技,2016,(8):56-59.
CHEN Ya, LEI Jing, GUO Feng, et al. Optimization of the clarification of seedless whitegrape wine by response surface method [J]. Liquor-Making Science and Technology, 2016,(8):56-59.
[5] 唐偲雨,曾顺德,刁源. 不同澄清剂在果酒中的应用研究进展[J]. 南方农业,2013,7(12):80-82.
TANG Siyu, ZENG Shunde, DIAO Yuan. Research progress on the application of different clarifiers in fruit wine [J]. South China Agriculture, 2013, 7(12):80-82.
[6] 张宁波,徐文磊,张军翔. 澄清剂和温度对赤霞珠葡萄酒澄清效果的影响[J]. 食品工业科技,2019,40(10):87-92.
ZHANG Ningbo, XU Wenlei, ZHANG Junxiang. Effect of clarifying agent and temperature on clarification of Cabernet sauvignon wine [J]. Science and Technology of Food Industry, 2019, 40(10):87-92.
[7] 康超,李国添,朱珊贤,等. 不同澄清剂对山葡萄酒澄清效果的影响[J]. 中国酿造,2018,37(3):115-119.
KANG Chao, LI Guotian, ZHU Shanxian, et al. Effect of different clarifying agent on Vitis amurensis wine clarification [J]. China Brewing, 2018, 37(3):115-119.
[8] Chatterjee S.ChatterjeeS. Chatterjee B P, et al. Clarificantion of fruit juice with chitosan [J]. Process Biochemistry, 2004, 39(12):2229-2232.
[9] 李华,王华,袁春龙,等. 葡萄酒化学[M]. 北京:科学出版社,2005.
LI Hua, WANG Hua, YUAN Chunlong. et al. Wine Chemistry [M]. Beijing: Science Press, 2005.
[10] 豆一玲,严玉玲,陈新军,等. 不同澄清工艺对无核紫桃红葡萄酒品质的影响[J]. 食品研究与开发,2019,40(9):118-122.
DOU Yiling, YAN Yuling, CHEN Xinjun, et al. Effects of different clarification technologies on the quality of monukka dry roses wine [J].Food Research and Development, 2019, 40(9):118-122.
[11] 赵翾,白卫东,张爱华. 不同澄清剂对龙眼酒的澄清效果对比研究[J]. 饮料工业,2013,16(3):10-12.
ZHAO Xuan, BAI Wei-dong, ZHANG Aihua. Comparison and study of effects of different clarifiers on clarification of longan wine [J]. Beverage Industry, 2013, 16(3): 10-12.
[12] 辛秀兰,盖禹含,刘俊英,等. 不同澄清剂对蓝莓发酵酒澄清效果的影响[J]. 中国酿造,2010,(2):119-122.
XIN Xiulan, GAI Yuhan, LIU Junying, et al. Effects of clarification of fermented blueberry wine[J]. China Brewing, 2010,(2):119-122.
[13] 姚瑶,周斌,张亚飞,等. 不同澄清剂对赤霞珠干红葡萄酒澄清效果的影响[J]. 新疆农业大学学报,2017,40 (5):345-350.
YAO Yao, ZHOU Bin, ZHANG Yafei, et al. Effects of different clarifying agents on clarification of cabernet sauvignon dry red wine[J].Journal of Xinjiang Agricultural University, 2017, 40(5):345-350.
[14] 王婷,毛亮,雷静,等. 不同处理方式对桑葚酒澄清效果的影响[J]. 酿酒科技,2015,(2):32-35.
WANG Ting, MAO Liang, LEI Jing, et al. Effects of different treatment methods on the clarification of mulberry wine [J]. Liquor-Making Science and Technology, 2015,(2):32-35.
[15] 邵晓庆,贠建民,艾对元,等. 不同澄清剂对野草莓果酒澄清效果的比较[J]. 甘肃农业大学学报,2015, 50(4):121-127.
SHAO Xiaoqing, YUN Jianmin, AI Duiyuan, et al. Effects of different clarifying agents on clarification of wild strawberry wine [J]. Journal of Gansu Agricultural University, 2015, 50(4):121-127.
[16] 隋秀芳,张建炀,熊建军,等. 蓝莓发酵酒澄清剂的筛选[J]. 中国酿造,2014,33(2):97-100.
SUI Xiufang, ZHANG Jianyang, XIONG Jianjun, et al. Selection of clarifying agent of fermented blueberry wine [J]. China Brewing, 2014, 33(2): 97-100.
[17] 李艳敏,赵树欣. 不同酒类澄清剂的澄清机理与应用[J]. 中国酿造,2008,(1):1-5.
LI Yanmin, ZHAO Shuxin. Mechanism and applicationl of various clarifiers in alcoholic drink [J]. China Brewing, 2008,(1):1-5.
[18] 张宁波,徐伟荣,王振平. 葡萄酒浑浊、不稳定的原因与对策[J]. 中外葡萄与葡萄酒,2014,(1):59-62.
ZHANG Ningbo, XUN Weirong, WANG Zhenping. Causes and countermeasures of wine turbidity and instability [J]. Sino-Overseas Grapevine and Wine, 2014, (1):59-62.
[19] 徐春. 葡萄酒澄清技术的研究[D].南京:南京农业大学,2005.
XU Chun. Study on Clarfication Technology of Red Wine [D]. Nanjing: Nanjing Agricultural University, 2005.
[20] 陈雅,李明元. 响应面法优化超声波辅助提取塑料桶壁材中邻苯二甲酸酯[J]. 食品科学,2013,34(16):103-107.
CHEN Ya, LI Mingyuan. Application of response surface methodology for optimization of ultrasound-assisted extraction of phthalate esters from plastic bucket wall material [J]. Food Science, 2013, 34(16):103-107.
[21] 李强,张军翔,刘磊,等. 不同澄清剂对葡萄酒澄清效果及葡萄酒品质的影响[J]. 中外葡萄与葡萄酒,2009(3):30-35.
LI Qiang, ZHANG Junxiang, LIU Lei, et al. Study clarificationeffects variousclarifiers wine [J]. Sino-Overseas Grapevine and Wine, 2009,(3):30-35.
[22] 孙洪浩,张家庆,徐国俊,等. 不同澄清剂对猕猴桃干酒澄清效果的影响[J]. 酿酒,2014,41(6):57-61.
SUN Honghao, ZHANG Jiaqing, XU Guojun, et al. Different clarifying agents on clarification effect of kiwifruit dry wine [J]. Liquor Making, 2014,41(6): 57-61.
[23] Yildirimh K. Effects of fining agent on antioxidant capacity of red wines [J]. Journal of Institute of Brewing, 2011, 117(1):55-60.
[24] 袁杰彬,赵东,张晓莲,等. 不同澄清剂对紫薯酒的澄清效果研究[J]. 酿酒科技,2015,(2):65-68.
YUAN Jiebin, ZHAO Dong, ZHANG Xiaolian, et al. The clarifying effects of different clarifier on Purple sweet potato wine [J]. Liquor-Making Science and Technology, 2015,(2):65-68.
[25] 陈瑶. 柿酒的澄清处理及稳定性研究[D].济南:山东轻工业学院,2008.
CHEN Yao. Study on clarification treatment and stability of persimmon wine [D]. Jinan: Shandong Polytechnic University, 2008.