| 酵母甘露糖蛋白对葡萄酒酒石稳定性影响的研究 |
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| 引用本文： | 李华,杨新元,胡博然,陈新军,陈化鹏.酵母甘露糖蛋白对葡萄酒酒石稳定性影响的研究[J].食品科学,2003,24(10):104-107. |
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| 作者姓名： | 李华 杨新元 胡博然 陈新军 陈化鹏 |
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| 作者单位： | 1. 西北农林科技大学葡萄酒学院,陕西,712100
2. 新天国际葡萄酒业有限公司,新疆,831200 |
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| 摘 要： | 研究了葡萄酒中加入一定量的甘露糖蛋白后，对葡萄酒酒石稳定性的影响。研究证明，甘露糖蛋白对白葡萄酒的酒石稳定具有很好的作用，但对红葡萄酒酒石稳定性无效。发现甘露糖蛋白可以增加葡萄酒的电导率，用极点电导率测试仪检测酒石稳定性，白葡萄酒的电导率下降值减小。甘露糖蛋白加入量过多，会增加非结晶性沉淀的可能性。
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| 关 键 词： | 葡萄酒 酵母甘露糖蛋白 酒石稳定性 电导率 检测 沉淀 |
| 文章编号： | 1002-6630(2003)10-0104-04 |
Study on Effects of Mannoprotein Added to Wine Tartar Stability |
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| Li Hua et al..Study on Effects of Mannoprotein Added to Wine Tartar Stability[J].Food Science,2003,24(10):104-107. |
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| Authors: | Li Hua |
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| Affiliation: | Li Hua et al. |
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| Abstract: | Mannoprotein abstracted from spent yeast has shown significant effect to wine tartar stability when added into wine.It could keep the tartar stable in white wine, but it showed no effect to the tartar in red wine. When mannoprotein was added intowine, the conductivity of the wine would increase. The descendant value of conductivity would fall when using the POLAR POINTMINI CONTACT to check the cold stability of the wine. When excessive mannoprotein was added, the possibility of non-crystal precipitation would increase. |
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| Keywords: | mannoprotein wine tartar stability |
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