食品工业科技2018，Vol.39Issue(2)：44-50,7.DOI:10.13386/j.issn1002-0306.2018.02.009
沙棘叶绿体对葡萄酒中亚硫酸盐清除条件的筛选及感官品质的影响
Screening of sulfite removing parameters by seabuckthorn chloroplasts and its effects on sensory quality of wines
摘要
Abstract
To study the removing effects of seabuckthorn chloroplast on sulfite in wines.The chloroplast was extracted from the leaves of Chinese seabuckthorn.Based on the six factors,such as chloroplast concentration,pH value and ethanol concentration etc.,the significant effect factors were screened of sulphite removing parameters in model wines.Through optimization of the reaction parameters by response surface center combination test,the sulfite removing effect were determined on dry,sweet,red and white wines,and its effects on sensory properties of 4 kinds of wines added chloroplasts were evaluated.The results showed that the optimum removal parameters were ethanol concentration 15.00％ (V/V),pH5.00,reaction temperature 25 ℃,with a clearance rate as 55.45％ in model wines.The actual removal rate by using the optimum removal parameters was 51.90％,46.00％,42.57％ and 30.14％ in dry white wine,white icewine,red icewine and dry red wine respectively.Sensory analysis indicated that the addition of seabuckthorn chloroplast had little effect on the taste of dry red wine.It was suggested that seabuckthorn chloroplast could effectively remove the sulfite in wines in vitro,and the addition of seabuckthorn chloroplast had a little effects on the taste of dry red wine.关键词
沙棘/叶绿体/葡萄酒/亚硫酸盐/清除/感官Key words
seabuckthorn/chloroplast/wine/sulfite/clearance/sensory分类
轻工纺织引用本文复制引用
李敏,宋金秀,毕阳,韩舜愈,李霁昕,盛文军..沙棘叶绿体对葡萄酒中亚硫酸盐清除条件的筛选及感官品质的影响[J].食品工业科技,2018,39(2):44-50,7.基金项目
国家国际科技合作专项项目(2014DFR31230) （2014DFR31230）
甘肃省自然科学基金项目(17JRSRA154) （17JRSRA154）
甘肃农业大学盛彤笙创新基金(GSAU-STS-1740). （GSAU-STS-1740）
