摘要
以蛇龙珠干红葡萄原酒为试材，对谷朊蛋白添加到葡萄酒中其澄清效应进行分析，以常用澄清剂皂土作为对照，确定其最佳使用量。测定澄清后蛇龙珠干红葡萄酒的外观、理化性质及稳定性等14项指标，并组织有经验的品酒员及消费者进行品评。结果表明：谷朊蛋白的添加量与其中9项指标有显著或极显著相关性，而且这9项指标之间大部分存在相关性。因此，通过因子分析提取3个公因子作为新的综合指标来代替原来的9项指标，能够共同解释原来指标87．827％的信息，其中E因子贡献率最高，综合了干浸出物、色价、钾、蛋白质和总酚这5项指标。综合得分排名在前2位的是谷朊蛋白添加量为300mg／L和450mg／L的干红葡萄酒，远大于皂土的综合因子得分。为进一步验证分析结果，对澄清后的葡萄酒进行品评，它们的品评成绩也排在前面。结论：谷朊蛋白对蛇龙珠干红葡萄酒具有澄清效应，但大量添加会导致葡萄酒品质下降，其最佳使用量为300-450mg／L。
The effectiveness of gluten addition in clarifying Cabernet Gernischet dry red wine was evaluated in comparison with the commonly used clarificant, bentonite clay, as a control treatment and the optimal addition amount was established. Fourteen indicators including appearance index, physical and chemical properties and stability-related parameters of clarified samples of the red wine were determined. Meanwhile, sensory analysis was performed by a panel of experiences judges and consumers. The experimental data were statistically analyzed using SPSS software. The results showed that there were significant or highly significant correlations between the amount of added gluten and 9 indicators and most of them had significant correlations with each other. The 3 common factors extracted by SPSS software to represent 9 indicators could explain 87.827% of the original total information. The factor F1 revealed the biggest contribution as a comprehensive consideration of 5 indicators such as dry extract, color value, potassium, protein and total phenols. Addition of gluten at 300 mg/L and 450 mg/L provided the highest and second highest overall sensory scores, while a much smaller score was obtained by clarification with bentonite clay. Validation of the results showed that the clarified red wine samples were evaluated as higher sensory quality. In conclusion, gluten has excellent clarifying effects on Cabernet Gernischet dry red wine; however, when added excessively, it may lead to deteriorated quality of the red wine. The optimal addition amount of gluten is 300 - 450 mg/L in Cabernet Gernischet dry red wine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第1期97-103,共7页
Food Science
基金
鲁东大学葡萄酒学院建设发展基金项目(2012HX027)
张裕集团有限公司横向基金项目(2012HX020)
关键词
谷朊蛋白
蛇龙珠
干红葡萄酒
澄清效应
因子分析
gluten
Cabernet Gernischet
dry red wine
clarifying effect
factor analysis
作者简介
屈慧鸽（1968-），女，副教授，硕士，研究方向为发酵工程。E—mail：qhge@163．com
