食品工业科技2017，Vol.38Issue(5)：77-82,6.DOI:10.13386/j.issn1002-0306.2017.05.006
5种谷物蛋白对干红葡萄酒的澄清效果分析
Analysis of fining effect on dry red wine with 5 grain proteins
摘要
Abstract
The proteins which extracted from 5 kinds of grains,such as glutinous rice,rice,oats,highland barley and buckwheat were added to the dry red wine.After 2 weeks,the results of sense evaluation and physical and chemical analysis showed that the 5 grain proteins could significantly decrease the wine turbidity.Different protein and additive amount had significant influences on the tonality,chromaticity,total phenol content and other major indexes of the wines (p ＜ 0.05).Turbidity was associated extremely significant with chromaticity and the total phenol content (p ＜ 0.01),and was associated significant with tonality and tartaric acid content(p ＜ 0.05).It was not remarkable relevance with titrable acid,protein and tannin contents.Three common factors were extracted by principal component analysis method.Then the comprehensive factor score model was set up.Among them,the score of three treatments such as "Highland barley 600"," Buckwheat 600" and "Buckwheat 900" were higher than control.The wines were clarifying and bright,no objectionable odors,and their taste scores were more than 85.关键词
干红葡萄酒/谷物蛋白/浊度/澄清Key words
Dry red wine/grain protein/turbidity/fining分类
轻工纺织引用本文复制引用
邓佳珩,屈慧鸽,李伟,陶文欣,徐银星..5种谷物蛋白对干红葡萄酒的澄清效果分析[J].食品工业科技,2017,38(5):77-82,6.基金项目
山东省农业重大应用技术创新课题项目(鲁财指2014-38) （鲁财指2014-38）
山东省自然科学基金培养基金项目(ZR2015PC008) （ZR2015PC008）
鲁东大学葡萄酒学院建设发展基金项目(2012HX027). （2012HX027）
