共查询到19条相似文献,搜索用时 187 毫秒
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本文研究了甘露糖蛋白对葡萄酒酒石和蛋白稳定性的影响。结果表明,甘露糖蛋白可以提高白葡萄酒的酒石和蛋白稳定性,但对红葡萄酒的酒石稳定性没有明显影响。白葡萄酒中加入甘露糖蛋白后,其饱和温度由12℃降低到8℃;皂土用量由1.5‰减少到0.5‰。 相似文献
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通过测定绝对电导率、接触电导率和饱和温度实验,研究了4种葡萄酒快速冷处理前后的酒石稳定性变化。结果发现,由于生态条件的差异,快速冷处理后进口设备商提供的酒石稳定性评判标准不适合我国葡萄酒生产的实际;多糖对红白葡萄酒的酒石稳定影响明显,红葡萄酒中的另一些组分(如酚类物质)对酒石沉淀也有重要影响作用;冷稳定处理除沉淀了较多的酒石酸和钾离子外,还沉淀了少量的钙离子,甜白葡萄酒钙离子的减少量比干红葡萄酒显著。 相似文献
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干白葡萄酒的稳定性试验和处理方法 总被引:4,自引:5,他引:4
干白葡萄酒的稳定性试验和处理方法朱华江苏连云港凯威葡萄酿酒有限公司(222004)关键词葡萄酒,稳定性,沉淀,混浊干白葡萄酒中常出现的物理化学性浑浊和沉淀有:氧化破败(即棕色破败)、铁破败、铜破败、蛋白破败和酒石酸盐沉淀。在装瓶之前,葡萄酒必须获得所... 相似文献
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法国通过多年研究发现 :“把白葡萄酒与酵母泥一起在酒桶中储存数月 ,可实现酒石酸的稳定性 ,省去了冷处理过程。他们对两种甘露蛋白进行了鉴定 ,一种可改善葡萄酒对蛋白质的稳定性 ,另一种能保证葡萄酒对酒石酸沉淀的稳定和长时间的保护。用甘露蛋白保护葡萄酒的方法将朝着能最大限度地完善葡萄酒质量 ,同时限定操作规程的葡萄酒酿造设想发展。可设想21世纪酿造葡萄酒方法 :轻微的粘合过滤 ;澄清 ;甘露蛋白处理 ;错流过滤 :无菌灌装 ;瓶装(换桶前膜过滤)。蛋白——21世纪的葡萄酒工艺@李小全 相似文献
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JM Rodriguez-Nogales E Fernández-Fernández M Gómez J Vila-Crespo 《Journal of food science》2012,77(9):C1005-C1010
The aim of this study was to evaluate the in vitro antioxidant potential of sparkling wines produced with β-glucanases, autolysated yeasts, yeast cell walls, and purified mannoproteins. Total antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical-scavenging method and ferric reducing antioxidant power [FRAP] assay), and hydroxyl radical-scavenging activity (HRSA) were higher in the wine samples with coadjuvants (in relation to the control wine). The highest values of antioxidant activity were achieved with purified mannoproteins and, in lesser extent, with β-glucanases. Neutral polysaccharides and total proteins were highly and positively correlated with DPPH, FRAP, and HRSA assays. However, correlations between the levels of each different phenolic family and antioxidant and radical-scavenging activities were not found. β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. Practical Application: β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. The suggested improvement has significant implication for the production of high added value sparkling wines. 相似文献
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Virginie Moine‐Ledoux Denis Dubourdieu 《Journal of the science of food and agriculture》1999,79(4):537-543
The thermoprotective effect of yeast parietal mannoproteins improves the protein stability of white wines aged on their lees (sur lie). The substance responsible for this is an N‐glycosylated, 31.8 kDa mannoprotein that corresponds to a parietal invertase fragment of Saccharomyces cerevisiae. This mannoprotein is released into the wine during autolysis of the lees by the combined action of β‐glucanases from the cell wall and the yeast's vacuolar protease. This mannoprotein may be obtained industrially by extracting yeast mannoproteins using enzymatic digestion of the cell wall with commercially prepared β‐glucanases (GlucanexTM ‐Novo‐Nordisk). A wine's susceptibility to protein breakdown may be considerably reduced by adding this mannoprotein extract. As a result, less bentonite is needed to stabilise the wine. © 1999 Society of Chemical Industry 相似文献
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Ageing of wines on lees, the use of commercial yeast derivative products and the addition of oak chips to wine permit the
release of different compounds such as mannoproteins and polysaccharides into wines during yeast autolysis. These compounds
released can interact with phenolic compounds and/or aromatic compounds, also modifying wine sensory perception. For that
reason, the aim of this work was to evaluate the interaction of phenolic and volatile compounds of wines with yeast lees,
non-toasted oak wood chips and different commercial yeast derivative preparations in model wine solutions and in a real red
wine. The results found in this study have shown that most of the phenolic and volatile compounds studied are adsorbed by
wood and bound by lees in model wine solutions. However, in the model wines in general, the commercial yeast derivative products
studied only interacted with the volatile compounds but not with the phenolic compounds. The adsorption of the phenolic compounds
occurred in the first 15 days of treatment, remaining constant for 2 months; however, in the case of volatile compounds, these
compounds initially displayed a retention effect, but after 30–60 days, the release of the previously bound compounds was
instigated. The adsorption effect on the phenolic and volatile compounds in the model wine solution was not always the same
as in the red wine studied, which highlights the important presence of other wine compounds in these interactions. 相似文献
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Abstract: In the present work, 3 different yeast strains (1, 2, and 3) were used to elaborate white wines using Albariño must. The concentration of polymeric mannose was determined using a method based on the mannoprotein precipitation, hydrolysis and analysis of sylylated mannose derivatives by gas chromatography. Wines elaborated with the strain 1 (W1) presented a higher mannoprotein concentration than the other wines. The analysis of the volatile composition of wines showed significant differences (P < 0.05) among them, being W1 which presented the highest concentration of aroma compounds, mainly terpens and norisoprenoids. The sensorial analysis of wines also showed that W1 had the best quality. The results obtained from this work demonstrate that mannoproteins could be involved in the behavior observed. Some evidences were obtained using a model wine, where 2 major terpens in W1 were preferentially retained by the colloids rich in mannoproteins released by strain 1. Practical Application: White wines elaborated with yeast strains overproducing mannoproteins could have better quality than others. Mannoproteins could contribute to aroma enhancement of Albariño white wines 相似文献
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《Innovative Food Science and Emerging Technologies》2007,8(3):322-328
Two commercial yeast strains were assayed during the winemaking process of Monastrell grapes to determine their influence on colour and phenolic composition of the resulting wines during alcoholic fermentation and maturation. The results showed that in 2002, the wines did not present great differences but in 2003 higher colour intensity and phenolic compounds content were detected when one of the commercial strains was used. A discriminant statistical analysis clearly showed that different yeasts led to different wines as regard their chromatic characteristics.Industrial relevanceThe importance of yeast in winemaking is extensively known since they are responsible for the transformation of sugars into ethanol and for the formation of the most significant aroma compounds in wines. However, they may also participate in wine colour and this role is usually not taken into account in the wine industry. The choice of a yeast strain is an important factor since these microorganisms have the capacity to retain or adsorb phenolic compounds and, on the other hand, yeast may contribute to stabilizing wine colour, as a result of participating in the formation of vitisins during fermentation or liberating mannoproteins that have the capacity to bind to anthocyanins and tannins, protecting them from precipitation. Two commercial yeast strains were assayed during the winemaking process of Monastrell grapes to determine their influence on colour and phenolic composition of the resulting wines during alcoholic fermentation and maturation. The results showed that higher colour intensity and phenolic compounds content were detected when one of the commercial strains was used, both during fermentation and wine aging, and may be used as a tool during winemaking for obtaining stable and highly coloured wines. 相似文献
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Effect of Short Ageing on Lees on the Mannoprotein Content,Aromatic Profile,and Sensorial Character of White Wines
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Marta Juega Alfonso V. Carrascosa Adolfo J. Martinez‐Rodriguez 《Journal of food science》2015,80(2):M384-M388
In Albariño white wines, aging of wines on lees is a technique not used or only used empirically by some producers to obtain a distinctive character in the final wine. This study analyzes the influence of a short aging on lees on the chemical and sensorial parameters of this young white wine. Albariño grape must was inoculated with a locally selected yeast (Saccharomyces cerevisiae 1) and the effect of a short aging on lees was studied during different times (10, 20, 30, 40, and 50 d). Mannoprotein content and the aromatic profile were determined and a sensorial analysis of the wines was conducted. Results showed that aging time was correlated with the concentration of some key aroma compounds and mannoproteins in Albariño wines. The best sensorial character was obtained in wines aged 20 d on lees. Further aging times decreased the sensorial quality of Albariño wine and modified its volatile profile and mannoprotein concentration. 相似文献
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The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine 总被引:1,自引:0,他引:1
JEFFREY M. EGLINTON SCOTT J. McWILLIAM MICHAEL W. FOGARTY I. LEIGH FRANCIS MARIOLA J. KWIATKOWSKI PETER B. HØJ PAUL A. HENSCHKE 《Australian Journal of Grape and Wine Research》2000,6(3):190-196