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投稿时间：2015-01-05
投稿时间：2015-01-05
中文摘要: 以霞多丽、贵人香干白葡萄酒及赤霞珠干红葡萄酒为试样，考察了酵母多糖产品 Mp60 对干白葡萄酒酒石稳定 性（冷稳定性）和对干红葡萄酒下胶后蛋白稳定性（热稳定性）及口感的影响。结果表明，干白葡萄酒在经过一段时间的 冷冻处理后，向其中添加 30 mg/L~50 mg/L 的 Mp60 可有效提高干白葡萄酒的酒石稳定性、使其达到冷稳试验测试要求。 而向下胶后的干红葡萄酒中添加 40 mg/L 的 Mp60 可有效提高酒的蛋白稳定性，并显著改善酒的口感。
Abstract:In this paper， Chardonnay and Italy Riesling dry white wine and Cabernet Sauvignon dry red wine were used as sampled wines. Effect of yeast polysaccharides Mp60 on the tartar stability of dry white wine， also its effects on the protein stability and taste of clarified dry red wine were determined. Results showed that， 30 mg/L-50 mg/L Mp60 added to the dry white wine after a period of cold treatment could efficiently enhance the tartar stability and shorten the consumed time of cold treatment. 40 mg/L Mp60 added to the clarified dry red wine could efficiently enhance the protein stability， at the same time significantly improve the wine taste.
keywords: polysaccharides wine post treatment
文章编号：201608008 中图分类号： 文献标志码：A
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