中外葡萄与葡萄酒Issue(5)：27-31,5.DOI:10.13414/j.cnki.zwpp.2014.05.006
白葡萄酒中4种皂土下胶计量实验方法的比较
Comparison of four methods for determining the bentonite fining dosage in white wine
孙中理 1于志华1
作者信息
- 1. 内蒙古弘坤蒙野酒业有限责任公司，内蒙古赤峰 024400
- 折叠
摘要
Abstract
One of the mainly reasons which can cause haze or precipitate in wine is the proteins and other N-contained substances. Protein related precipitation mainly occurs in a white wine. In industry production, fining is the mainly used method to deal this problem. Because of the potential problems of over-fining or insufficient fining, it is essential to determine the rate of fining, and a number of tests are available for estimating protein stability, such as heat test, trichloroacetic acid test(TCA), bentotest, and alcohol precipitation test. This research compared the optimum fining rates recommended by the four tests. The results showed that the fining rates measured by TCA and bentotest were higher than them measured by heat tests; 6h-heat test gived higher bentonite dosage than 30min-heat test, and it was more recommended in high temperature area;alcohol precipitation test could not decide the bentonite dosage in this research.关键词
白葡萄/蛋白质稳定/下胶剂量/皂土指示剂/三氯乙酸/酒精沉淀Key words
white wine/protein stability/fining rate/bentotest/trichloroacetic acid/alcohol precipitation分类
轻工纺织引用本文复制引用
孙中理,于志华..白葡萄酒中4种皂土下胶计量实验方法的比较[J].中外葡萄与葡萄酒,2014,(5):27-31,5.
