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利用CaCO3对山葡萄酒进行降酸,研究不同CaCO3添加量对山葡萄酒总酸含量、有机酸含量和有机酸质量分数变化及对感官品质的影响。结果表明,随CaCO3添加量的增加(8~12 g/L),山葡萄酒总酸含量和有机酸含量逐渐降低,苹果酸和酒石酸质量分数逐渐降低,琥珀酸、草酸、乳酸和乙酸质量分数逐渐增加,柠檬酸质量分数先增加后降低。 添加10 g/L CaCO3的山葡萄酒降酸效果最佳,总酸含量为9.13 g/L,苹果酸、酒石酸、柠檬酸、琥珀酸、草酸、乳酸和乙酸含量分别为5.59 g/L、0.16 g/L、1.45 g/L、1.20 g/L、0.09 g/L、 0.31 g/L和0.11 g/L,相应的质量分数分别为62.87%、1.79%、16.36%、13.51%、0.96%、3.28%和1.24%。 降酸后的山葡萄酒酸感平衡,入口柔和;酒体丰满、圆润;感官品质得分最高为(91.6±2.4)分。 相似文献
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靳玉正 《中外葡萄与葡萄酒》1997,(1):36-37
比较不同的碳酸盐在葡萄酒中的应用靳玉正(中国食品发酵工业研究所,100027)葡萄酒的化学降酸主要通过添加某些碱性盐与酒中的各种酸进行中和反应以降低氢离子浓度或通过除去有机酸根阴离子达到降酸的目的。常用的添加剂有强碱、碳酸盐和酒石酸盐等。其降酸方法主... 相似文献
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《酿酒科技》2021,(2)
发酵型果酒具有很好的保健作用,但果酒中含有较多的有机酸酸值达不到国家标准。本文以凤梨酒、葡萄酒、青梅酒和蜜桃酒4种发酵果酒为研究对象,采用化学降酸法(碳酸钙、碳酸钾)、阴离子树脂交换法对果酒进行降酸处理,通过自动电位滴定仪进行酸值分析。结果表明,凤梨酒适合用11 g/L的碳酸钾降酸;葡萄酒适合用5 g/L的碳酸钾或者离子交换树脂法降酸;青梅酒适合用离子交换树脂法降酸;蜜桃酒适合用9 g/L的碳酸钾降酸。采用紫外光谱法对降酸前后果酒的花青素含量进行了检测,研究表明,果酒经过碳酸钙法降酸后,花青素含量明显降低,采用碳酸钾法降酸后果酒中花青素含量略有降低,采用阴离子交换树脂法对果酒降酸后,花青素含量无明显改变。 相似文献
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葡萄及葡萄酒中有机酸测定的衍生化气相色谱法 总被引:2,自引:0,他引:2
利用衍生化气相色谱法分离测定葡萄、葡萄酒中多元有机酸;通过不同酯化方法的比较,选择在N,N-二甲基甲酰胺非质子溶剂中,利用碘乙烷与多元有机酸的四甲基铵盐反应制备各酸相应的乙酯,在SE-30色谱柱上利用程序升温进行分离,同时采用内标法鉴定分析了葡萄、葡萄酒中的多种多元有机酸,并比较测定了葡萄和葡萄酒中多元有机酸的含量。揭示了葡萄酒制备过程中主要有机酸的变化。该方法定量测定的回收率都〉95%,相对标准偏差〈5.0%,适合于各种葡萄酒及啤酒等酒类饮品中有机酸的测定。 相似文献
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葡萄酒降酸实验 总被引:1,自引:0,他引:1
方金 《中外葡萄与葡萄酒》1999,(2):54-55
在葡萄酒生产过程中,由于受土壤、气候、品种等原因的影响,葡萄原酒存在酸度过高的问题,针对这种情况,本厂通常采用的方法是化学降酸。1选择降酸剂1.1原理:此法是在葡萄原酒中加入碱式盐类中和一部分有机酸,而达到降酸的目的。通常用的碱式盐有碳酸钾、碳酸钙和... 相似文献
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利用二氧化碳浸渍法酿造蓝莓酒,对比二氧化碳浸渍法和传统酿造法酿造的蓝莓酒在各理化指标方面的不同,探究该方法对蓝莓酒品质的影响。同时利用高效液相色谱法(HPLC)测定CO2不同浸渍时间对于蓝莓酒中10种有机酸酸、9种酚酸含量的影响。结果表明,蓝莓酒中含量最高的有机酸是柠檬酸,最主要的酚酸是绿原酸;二氧化碳浸渍法相比于传统酿造法能够降低蓝莓酒的酸度(P<0.05),但浸渍时间越长,有机酸含量越高;二氧化碳浸渍法蓝莓酒总酚含量低于传统法(P<0.05),但能提高总黄酮和酚酸类物质的浸出。 相似文献
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Belinda Kemp Bruna Condé Sandrine Jégou Kate Howell Yann Vasserot Richard Marchal 《Critical reviews in food science and nutrition》2019,59(13):2072-2094
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques. 相似文献
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Luís Batista Sara Monteiro Virgílio B. Loureiro Artur R. Teixeira Ricardo B. Ferreira 《Food chemistry》2010
The effect on the wine protein haze potential of five organic acids commonly encountered in wines (l(+)-tartaric, l(−)-malic, citric, succinic and gluconic acids) was assessed. All five acids, tested at 20 mM, reduced dramatically the haze potential of proteins, either in wine or dissolved in water, throughout the range of pH values typical of wines (i.e., from 2.8 through 3.8). Subtle differences among the acid effects did not correlate with the number of their carboxyl groups, but were attributed to electrostatic interactions that depend upon the acid pKa values, the protein pI values and the medium pH. These results invalidate or question the validity of all experiments on wine proteins involving wine model solutions containing organic acids. Overall, the results obtained in the present work clearly indicate that organic acids with a common occurrence in wines exhibit a stabilising effect upon the haze potential of the wine proteins. 相似文献
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Wine is Bactericidal to Foodborne Pathogens 总被引:1,自引:0,他引:1
ABSTRACT: Red and white wines without added sulfite were tested for antibacterial activity against stationary-phase grown cells of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus . The wines had bactericidal activity against all strains, with the red wine being most potent. S . Typhimurium was most sensitive, with 6 log reduction after 10 min exposure to wine, whereas S. aureus appeared least sensitive to the wines. Mutants having the gene encoding the alternative sigma factor disrupted were generally more sensitive to wine than their wild-type counterparts. When different combinations of ethanol, organic acids, and acidity were tested against the pathogens, it was found that a composition of 0.15% malic acid, 0.6% tartaric acid, 15% ethanol, and pH 3.0 had a strong bactericidal effect. The compounds in the mixture seemed to act synergistically against the pathogens. The pathogens grew in 25% to 40% white wine diluted in brain hearth infusion broth, with S. aureus being able to grow at the highest concentration of wine. Preincubation of the bacteria in sublethal concentrations of wine and ethanol and pH 4.5 did not increase their tolerance against wine or against the mixture of organic acids and ethanol. In conclusion, wine had an antibacterial effect against the pathogens tested. The synergistic effect of organic acids, ethanol, and low pH seems to be responsible for a major part of the antibacterial effect of wine. The alternative sigma factors seemed to be involved in protection of the bacteria against wine. 相似文献
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苹果酒主要风味成分的分析研究 总被引:2,自引:0,他引:2
对苹果酒中的有机酸、氨基酸、酚类物质、香气成分等进行了系统的研究。共分析出7种有机酸和17种氨基酸。其中,苹果酸含量最高(3513.49mg/L),富马酸的含量最低(17.0mg/L);含量最高的氨基酸是丝氨酸(5.39mg/L)、最低的是半胱氨酸(0.0076mg/L);香气成分的总量变化在139.7~1018.92mg/L之间,平均为665.39g/L。酯类、醇类、低级脂肪酸分别占苹果酒香气成分总量的15.54%、51.78%、34.6%。含量最高的单酚是原花青素(58.27mg/L),最低的是原儿茶素(0.38mg/L),前者是后者的153.34倍;辛酸甲酯、水杨酸乙酯、异戊酸乙酯、绿原酸、咖啡酸等由于在不同类型苹果酒之间变异最大,可以做为反映不同苹果酒风味差异的指标。 相似文献
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Hatice Kalkan Yıldırım Ahmet Altındışli 《International Journal of Food Properties》2013,16(5):1038-1045
Grapes (Vitis vinifera L. origin var: Carignane, Cabernet Sauvignon, Merlot, Grenache, Columbard, and Semillon) were cultivated and processed according to accepted organic agriculture and organic wine techniques. Aged wines (5 years) were evaluated for changes of their phenolic acids. The highest reduction of gallic acid concentrations were determined in Cabernet Sauvignon (24.36 mg/L) and Carignane (16.00 mg/L) wines. The quantities of p-hydroxybenzoic acid decreased mostly in Carignane (22.47 mg/L) and Columbard (20.84 mg/L) wines. The decreases of syringic acid were dominant in Cabernet Sauvignon (2.34 mg/L) and Carignane (1.69 mg/L) wines. In the case of ferulic acid, the highest reduction was determined in Cabernet Sauvignon (3.97 mg/L) wines. The decreases of p-coumaric acid contents were the same and mostly in Merlot (1.06 mg/L) and Grenache (1.035 mg/L) wines. The principal component analyses results demonstrated the relations among aged wines produced from different grape varieties and their phenolic acids. The distribution of data was accumulated into two groups. The first group included total phenols, gallic acid, p-hydroxybenzoic acid, syringic acid, p-coumaric acid, and Merlot/Carignane/Grenache wines. The second one included ferulic acid and Cabernet Sauvignon wine. 相似文献
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The presence of biogenic amines in wine has been associated with a number of undesirable physiological effects. The typical levels of 10 biogenic amines in Greek wines were investigated for the first time. One hundred wine samples, varying in type, colour and origin, were analyzed by reversed-phase high performance liquid chromatography (HPLC) and ultraviolet detection after pre-column derivatization with dansyl chloride. The amino acid and organic acid contents of these wines were also evaluated by HPLC in an attempt to explain amine presence and concentration in wines. The total amine average level was 4.76 mg/l. Putrescine and ethylamine were the most prevalent amines, followed by cadaverine and methylamine. Histamine was found in 54.5% of the samples, though only 5.9% of them contained more than 2 mg/l. The levels of histamine and tyramine that were detected are below the amounts considered to have an adverse effect on human health. As regards the amine levels in relation to the different types of tested wines, relatively higher histamine and methylamine contents were detected in sweet wines. High biogenic amines levels were also found in wines from certain grape varieties. The presence of high amine amounts coincided with high acetic and lactic acid levels, which suggests that the biogenic amine formation is related to the microflora of the secondary fermentations, such as bacterial alterations (i.e. metabolization of sugars, citric acid). Some connection between age of wine, reducing sugars and biogenic amine content was also found. 相似文献