【作者】 张艳；

【导师】 谢春阳；

【作者基本信息】 吉林农业大学 ， 食品科学， 2011， 硕士

【摘要】 山葡萄酒是一种有着鲜明特色的、具有保健功效的地域型红酒。由于色泽深、含酸高,生产极易出现沉淀。本文分析并印证引起山葡萄酒混浊的因素及其产生机理,并分类论述了常见澄清剂种类及澄清机理。针对山葡萄酒的特点,采用植物型澄清剂,应用到山葡萄酒的澄清工艺中。植物型澄清剂完全来源于植物,无动物产品的“污染”,除澄清作用外,可以促使葡萄酒感官优化,使酒变的熟化、纯化、细腻化,是绿色安全的澄清剂。一类是植物胶类如琼脂、海藻酸钠；一类是从植物中提取的植物蛋白,如大豆蛋白；另外从植物中提取的蛋白酶类也具有一定的澄清效果,如木瓜蛋白酶。本文针对植物型澄清剂对山葡萄酒的澄清作用进行试验,结果如下：1.通过实验确定了4种植物型澄清剂一琼脂、海藻酸钠、大豆蛋白、木瓜蛋白酶对山葡萄酒的澄清作用、添加量、影响因素、澄清后的稳定性以及对主要成分的影响。在酒液温度25℃,按0.025%的用量添加琼脂,静置72h后,原酒的澄清度可由原来的55%达到84.7%；在15℃,添加0.03%用量的海藻酸钠,静置72h后,山葡萄酒的澄清度可达到76.3%；在最佳澄清条件酒温20℃,加入0.06%的大豆蛋白,边加边搅拌,每天在振荡器中振荡1h,持续3d,再静置48h澄清,透光率可由原来的55%达到89.7%；在PH值为3.10,温度为20℃时,添加木瓜蛋白酶0.01%,可使山葡萄酒的澄清度由55%达到88.3%。综合分析：4种植物型澄清剂中大豆蛋白澄清效果最佳,其余依次为木瓜蛋白酶、琼脂、海藻酸钠。2.通过感观、理化指标、澄清效果和稳定性实验,对比分析了4种植物型澄清剂与明胶、皂土2种常用澄清剂对山葡萄酒的澄清作用。4种植物型澄清剂除海藻酸钠法澄清度达到76.3%外,其余三种澄清度均达到85%以上；色损失较小,保有山葡萄酒深红色泽；酒的口感有所改善,即原酒酸涩感减弱,酒体结构变强,口感丰满醇厚,具有山葡萄酒特有的清新、协调、爽净的收敛感,且稳定性良好；明胶和皂土澄清效果理想,却存在下胶过量,易反混,破坏山葡萄酒色泽,口感变淡薄,粗糙等缺点。综合对比分析4种植物型澄清剂处理的山葡萄酒的品质和风味优于常用澄清剂明胶、皂土。更多还原

【Abstract】 Wild grape wine is a health care red wine with distinct regional features. It appear easily precipition beacause of its colour deep and its acid high in the process of production.This paper analysis and confirms the factors and the reasons causing the opacity of wild grape wine. And discusses the species and the clarification theories of the common clarify agents.Plant type clarify agents apply to the clarification technolgy of wild grape wine.Plant type clarify agent from plants is the green additives without the animal "pollution". In addition to the clarification, they make wine senses optimization, mature, purification and exquisition. The frist kind of plant type clarify agents is colloid extrating plant, for example agar from seaweed and sodium alginate from kelp. They are the natural polysaccharide. The second kind of agents is protein from plant,for example soybean protein. In addition the protein enzymes extracted from plants also has a clarification effects such as papain extracted from papaya, papain can hydrolysis macromolecular proteins and colloid materials,make muddy particles lossing colloid protection.then settling down.thus making wine juice clear.The results of experiments which the plant type clarify agent clarified the wild grape wine are as follow:1. The experiment determined clarification effects of four kinds of plant type clarify agents, additive amount, nfluence factors, clarified stability and the influence of clarify agents to the main component of wine. When the temperature of wine is 25℃, add AGAR by the dosage of 0.03%. keep quiet for 72h, the clarification of wine raise from the original 55% to 84.7%. When the temperature of wine is 10℃, add sodium alginate by the dosage of 0.025%, keep quiet for 72h,the clarification of wine raise from the original 55% to 76.3%. When the temperature of wine is 20℃, PH value is 3.10, add soybean protein by the dosage of 0.06%, meanwhile mixing, oscillated in oscillator for lhour every day, continued 3d, stilling,natural clarirication, the clarification of wine raise to 89%. When the temperature of wine is 20℃, PH value is 4.00, add papain by the dosage of 0.03%, the clarification of wine raise from the original 55% to 88.3%. Comprehensive analysis:Soybean protein is the best effect in the four plant type clarify agents, in turn, papain, AGAR, sodium alginate.2. Analyzed the comparison with common clarify agent gelatin and soap soil against the clarification effects of the four plant type clarify agents to the wild grape wine through the senses, physical and chemical data, clarification effects and stability testing,. The clarify degree of the rest plant type clarify agents except sodium alginate which clarify degree arrived 76.3%, reached 85%; Color lossing is lesser than the other clarify agents, retain wild grape wine dark ruby color; Wine taste improved that sour and acerbity feelings of base liquor are abated, feeling structure become strengthened, the palate is full-bodied, owning wild peculiar features: pure and fresh, sense of convergence, clear liquor taste and good stability. The clarify effects of Gelatin and soap soil are good, but there are some shortcomings that easily additives excess cause wine to return to cludystate, destroying wild grape wine taste,make colour lustre weak, make taste rough. Comprehensive analysis:four plant clarify agents are better than gelatin, soap soil of f requently-used clarify agents in the quality and favor.更多还原