| 酵母甘露糖蛋白对葡萄酒冷稳定性作用效果的研究 |
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| 引用本文： | 胡博然,杨新元,李华.酵母甘露糖蛋白对葡萄酒冷稳定性作用效果的研究[J].食品与发酵工业,2006,32(11):15-18. |
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| 作者姓名： | 胡博然 杨新元 李华 |
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| 作者单位： | 1. 扬州大学食品科学与工程学院,扬州,225001
2. 西北农林科技大学葡萄酒学院,杨陵,712100 |
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| 基金项目： | 扬州大学校科研和教改项目 |
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| 摘 要： | 研究了在葡萄酒中添加不同剂量的酵母甘露糖蛋白后,对葡萄酒后期处理稳定性效果的影响。结果表明,酵母甘露糖蛋白可以增加葡萄酒的电导率,对霞多丽干白葡萄酒的后期处理稳定性具有很好作用。并通过试验筛选加入甘露糖蛋白(200mg/L)对干白葡萄酒冷稳定处理作用中,初始电导率值变化、电导率下降值、K和Ca含量变化的分析研究,对葡萄酒酒石稳定性作用机理进行了初步研究。
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| 关 键 词： | 酵母甘露糖蛋白 干白葡萄酒 作用机理 |
| 收稿时间： | 07 10 2006 12:00AM |
| 修稿时间： | 2006年7月10日 |
Functional Efficiency of Saccharomyces cerevisiae Mannoproteins to Cold Stabilization in Wine |
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| Hu Boran,Yang Xinyuan,Li Hua.Functional Efficiency of Saccharomyces cerevisiae Mannoproteins to Cold Stabilization in Wine[J].Food and Fermentation Industries,2006,32(11):15-18. |
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| Authors: | Hu Boran Yang Xinyuan Li Hua |
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| Affiliation: | 1 .College of food Science and Engeering , Yangzhou University, Yangzhou 225001, China; 2.College of Enology, Northwest Sci-Tech University of Agriculture and Forestry,Yanglin 712100, China |
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| Abstract: | A method for added Saccharomyces cerevisiae mannoproteins into wine and its functional effect on the stabilization were studied by carrying out performance experiment.The results indicated that yeast mannose glycoprotein which were abstracted from died yeast in lees had significant effect to wine stability.When it was added into Cardonnay dry wines during the physics treatment of wines cold stability,the conductivity of the wine increase.Moreover,we studted the change of the initial conductivity,the descendant value of conductivity,the content of K and Ca by using of 200 mg/L dose glycoproteins and observed the functional mechanism of S.cerevisiae mannoproteins to tartar stability tentatively. |
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| Keywords: | mannose glycoprotein dry white wines functional mechanism |
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