酶法提高白葡萄酒质量稳定性的研究

利用木瓜蛋白酶水解白葡萄酒中非稳定蛋白，通过大量试验，确定了酶反应最佳条件为：加酶量为0．6％（w／v），酶反应pH6．5，在45℃反应38h。此条件下，白葡萄酒中的蛋白含量降低为0．31g／L，氨基酸含量升高至6．7mg／L。

Improving Protein stability of white wine by enzyme method

In this essay, the papain was used to hydrolyze the protein within white wine to improve the protein stability.The optimum conditions for the enzyme reaction were determined by single factors tests and orthogonal tests, which were as follows: enzyme amount 0.6% (w/v), pH 6.5, 45℃ for 38h.On these conditions, the protein content in white wine reduced to 0.31g/L and the amino acids content increased to 6.7mg/L.