We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
不同下胶剂对浓缩型雪梨发酵酒的综合影响分析.
- Authors
曾智娟; 刘念; 卫春会; 孙中理; 李觅; 张磊; 周成龙; 熊艳; 李琳; 柴悠
- Abstract
Using concentrated fermented pear wine as experimental material, the effect of 5 different fining agents of polyvinylpyrrolidone (PVPP), bentonite, soy protein, commercial compound clarifiers FPR and active carbon on the turbidity, color density, color hue, color chromatism, wine lees dry mass, total polyphenol content and sensory evaluation of the pear wine was studied. The results showed that the wine was stable with the fining agent addition of PVPP 0.8 g/L, bentonite 1.0 g/L, soy protein 0.3 g/L, FPR 0.8 g/L, and active carbon 1.4 g/L at the condition of 80 ℃, 30 min treatment. There were significant differences in the indexes of the treated samples (P<0.05). The effect of active carbon on the color of the samples was great, the wine lees increased the most, and the total polyphenols decreased the least. The soybean protein treatment had less effect on the color of the sample, the wine lees produced less, and the effect on total polyphenols was greater. The comprehensive score of soybean protein and FPR treatment group was the most similar to the original wine in terms of appearance, aroma and flavor. In summary, the sample with soy protein 0.3 g/L treatment was clear and translucent with rich aroma, which was more suitable for the clarification of the concentrated fermented pear wine.
- Subjects
SOY proteins; WINE ratings; G proteins; BENTONITE; WINE flavor &; odor; SENSORY evaluation
- Publication
China Brewing, 2020, Vol 39, Issue 2, p135
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.02.025