| 摘要: |
| 研究了添加一定量甘露糖蛋白对干白葡萄酒酒石、蛋白质稳定性的影响。结果表明，甘露糖蛋白对白葡萄酒蛋白质稳定性有较好的作用，可以降低皂土的用量，但不能取代皂土的作用。添加甘露糖蛋白后，干白葡萄酒的初始电导率值增加；用极点电导率测试仪检测干白葡萄酒的酒石稳定性。电导率下降值减小，酒石稳定性提高。说明添加甘露糖蛋白可以解决干白葡萄酒连续冷稳处理不易解决的酒石酸钙稳定性问题。 |
| 关键词: 甘露糖蛋白 白葡萄酒 蛋白质 酒石 稳定性 |
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| Effect of mannoprotein on white wine's tartar and protein stability |
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| Abstract: |
| Mannoprotein abstracted from dead yeast has significant effect on white wine tartar and protein stability when it is added into wine.It can keep the tartar stable and increase the protein stability in white wine.When added into wine,mannoprotein can reduce the dosage of bentonite,and the conductivity of the wine will increase.Using MINI CONTACT polar poind to check the turtar stability of dry white wine,the conductivity descend value decreased,the wine's stability increased.Mamnoprotein could resolve the problem of white wine's calcium turtrate stability but the continuous-cold-treatment could not. |
| Key words: mannoprotein white wine protein tartar stability |
