小麦蛋白对樱桃酒的澄清效果

以制备的小麦澄清蛋白处理樱桃酒，通过测定澄清前、后理化性质和稳定性的变化来分析小麦澄清蛋白对 樱桃酒的澄清效果。结果表明：用50 mg/L的小麦澄清蛋白处理樱桃酒后，其浊度与澄清前相比降低了71.64%；总 酚质量浓度和黄酮质量浓度与澄清前相比差异不显著（P＞0.05）；酒精体积分数、pH值、色价值、花色苷质量浓 度、总糖质量分数和总酸质量浓度与澄清前相比变化不大。与明胶、聚乙烯吡咯烷酮、羧甲基纤维素钠相比，经 小麦澄清蛋白处理的樱桃酒先于其他3 种澄清剂在139 h时达到最低浊度2.07 NTU并保持不变。用明胶作澄清剂， 樱桃酒中总酚减少量最多，减少35.37 mg/L；用聚乙烯吡咯烷酮作澄清剂，色价值降低最高，降低0.30；用羧甲基 纤维素钠作澄清剂，花色苷减少量最多，减少0.49 mg/L。小麦澄清蛋白处理樱桃酒的最佳条件为：小麦蛋白用量 50 mg/L、搅拌速率800 r/min、搅拌时间120 min。小麦澄清蛋白具有澄清效果好、澄清速率快、安全无毒、成本低 等优点，对樱桃酒的工业生产和延长货架期具有重要意义。

Wheat Protein Fining of Cherry Wine

Gliadin-free wheat protein isolate (GFWPI) was prepared from wheat flour and its efficacy in fining cherry wine was analyzed by measuring changes in physical and chemical properties and stability before and after clarification. The results indicated that the turbidity of fined cherry wine treated with 50 mg/L GFWPI was significantly declined by 71.64% when compared with unfined cherry wine. On the other hand, the contents of total phenols and flavonoids in cherry wine did not obviously differ between the two samples (P > 0.05). GFWPI provided the minimum turbidity of 2.07 NTU at 139 h prior to other three clarifying agents such as gelatin, polyvinylpyrrolidone and carboxymethyl cellulose, which remained stable later. The maximum reduction of total phenols of 35.37 mg/L was obtained by gelatin treatment. PVPP treatment resulted in the maximum loss of color value of 0.30. The maximum reduction of total phenols of 0.49 mg/L was observed for anthocyanins-treated wine. The optimal fining conditions with GFWPI were determined as GFWPI concentration of 50 mg/L, stirring rate of 800 r/min, and stirring time of 120 min. GFWPI had the advantages of good efficiency, high clarification rate, safety without toxicity and low cost. In conclusion, it is of great significance for the industrial production and shelf life prolongation cherry wine.