羧甲基纤维素钠（CMC）对葡萄酒酒石稳定的研究.pdfVIP

China Food Additives 2003 No6 羧甲基纤维素钠( CMC) 对葡萄酒酒石稳定的研究 李华 牛生洋 王华 刘树文 ( , 712 100) CMC , : 100mpa/ s , 1. 0 CMC , , , 200mg/ L CMC , , CMC Tartaric Stability of Wines by Carboxymet hyl Cellulose ( C. M. C) Li Hua, Niu Shengyang, Wang Hua, Liu Shuwen ( College of Enology, Northwest S i_Te h University of Agri ulture and Forestry, Yangling Shaanx i, 712100) Abstract: The effe t of CMC on tartari stability of w ines was studied in this paper . The results showed t hat the most proper vis osity of CMC on tartari stability is low er 100 mpa_s, and the degree of substitute ( D. S) is higher 1. 0 . The addition doses of 200mg/ L of CMC on a variety of different wines gives rise to a low and longlasting tartari stability , not affe ted by heat, bun hing, filtration and also without organolepti effe ts. The quality of wines, espe ially the olor of red w ines, was improved after months. A hypothesis explaining the me hanism for this vegetal polymer is des ribed. Key words:W ine, Stability , T artari , Carboxymethyl ellulose CM C ( mpa_s) ( D. S) [ 1] FH6 1200 , FM9 400 0. 85 ( ) FL80 95 1. 0 ( ) [ 2] FL 100 85 1. 0 ( ) : + ( K Ca2+ ) , 12 ( ) , 121 CM C , : 4g/ l, 12% ( , ) , 2. 0 g/ l, pH 3. 5 [3] 1) 100ml, , ,