下胶材料对低醇葡萄酒质量的影响

以牛血清蛋白、明胶及皂土为下胶材料,对赤霞珠和佳丽酿为原料酿造的低醇葡萄酒进行下胶实验。结果表明,牛血清蛋白澄清效果最不明显,加入量超过0．05g/L时可使酒中的蛋白质含量和总酚含量增加,吸光值稍微降低；加入明胶和皂土后,葡萄酒的澄清速度较快,蛋白质和总酚含量及吸光值均降低,且随着加入量的增加,降低幅度逐渐增大。三种下胶材料中,皂土的澄清效果最明显,但使酒的口味变淡,颜色变浅,在生产上应慎用；明胶可以优先考虑,因为它的澄清效果较好,颜色变化较小,但易下胶过量,应结合单宁一起使用,效果更佳。

Effect of the colloidal materials on the low-alcohol wine quality

The low-alcohol wine made from Cabernet sauvignon and Carignane was treated with colloidal materials such as bovine serum albumen,gelatin and bentonite.The results showed:The bovine serum albumen had hardly any effect on the wine clarification,while the protein content and the phenol content increased and the OD value decreased slightly.The wine could be clarified rapidly after the treatment with gelatin and bentonite.Furthermore,the protein content,phenol content and OD varues were all decreased,and the more colloidal materials added,the more decrease in protein and phenol contents.Of the three colloidal materials, bentonite clarified the wine best,but it could remove the wine flavor and wine color,and thus must be used carefully.Gelatin should be considered first,because it clarified wine better and removed wine color slightly.But it can be over-dosed easily and its combination with tannin can have better effects.