不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响

以自然澄清的起泡葡萄酒原酒（霞多丽）为试材，研究大豆蛋白、皂土、酪蛋白、明胶和聚乙烯吡咯烷酮5?种不同类型下胶澄清剂对酒样澄清度、理化指标、风味成分和感官品质的影响。结果表明，下胶澄清处理可显著提高酒样透光率、降低酒样色度（P＜0.05），酒样中乙醇体积分数无显著变化，总酸、挥发酸、总糖和总酚质量浓度分别降低0.18～0.30、0～0.09、0.25～1.20?g/L和0.05～0.21?g/L，其中除皂土和酪蛋白对总糖含量影响较大外，各处理间总酸、挥发酸和总酚含量无较大差异；下胶澄清后酒样中香气物质的种类及含量均有所下降，但大豆蛋白处理组中香气化合物含量显著高于其他处理组，主成分分析也印证了这一结果；200?mg/L大豆蛋白处理的酒样澄清透亮，香气浓郁丰富，感官评价最接近自然澄清的对照组，表明新型植物蛋白澄清剂大豆蛋白可用于起泡葡萄酒原酒的下胶澄清。

Effect of Different Clarifying Agents on Clarification and Aroma Quality of Sparkling Base Wine

In the study, we investigated the effect of addition of five different clarifying agents: soy protein, gelatin, bentonite, casein and polyvinylpolypyrrolidone (PVPP) after natural clarification of sparkling base wine (Chardonnay) on its clarity, physicochemical parameters, flavor compounds and sensory quality. The results showed that the clarification treatments could significantly increase the transmittance and decrease the color intensity of wine (P < 0.05). While alcohol content in the treated wine was not significantly changed, volatile acids, total acid, residual?sugar and total phenols were decreased by 0.18–0.30, 0–0.09, 0.25–1.20 and 0.05–0.21 g/L, respectively. No significant differences in the contents of total acids, volatile acids and total phenols were found among all the treatments except that bentonite and casein had a greater effect on total sugar content. In addition, the types and amounts of aroma components in the wine samples were decreased after clarification. However the amount of volatile compounds in the wine treated with soy protein was obviously higher than in other groups, which was testified by principal component analysis. The wine treated with soy proteins at 200 mg/L exhibited good visual appearance and aroma and its sensory evaluation score was closest to that of the control, indicating that soy protein, a new type of plant protein clarifying agent, can be used for the clarification of sparkling base wine.