（学士）学位论文明胶法对葡萄酒澄清作用的研究.docVIP

明胶法对葡萄酒澄清作用 设计说明书 目　　录 中文摘要………………………………………………………………………………1 英文摘要………………………………………………………………………………2 引言……………………………………………………………………………………4 第一章　文献综述……………………………………………………………………5 1 　1.1 蛋白质类混浊……………………………………………………………………5 1.2 果胶类混浊………………………………………………………………………5 1.3 金属破败病混浊…………………………………………………………………6 3.3 皂土澄清法存在的主要问题……………………………………………………8 3.4 植酸澄清法存在的主要问题……………………………………………………9 3.5 亚铁氰化钾澄清法存在的主要问题……………………………………………9 4　 本研究的内容……………………………………………………………………9 4.1 壳聚糖的结构及理化性质………………………………………………………9 4.2　壳聚糖在葡萄酒中的澄清作用机理…………………………………………10 5　参考文献…………………………………………………………………………11 第二章　 葡萄酒澄清剂的筛选 明胶法对葡萄酒澄清作用 摘 　 要 本文分析并印证了引起葡萄酒混浊的主要因素及其产生机理，并分析了常见葡萄酒澄清剂的澄清机理。单宁—明胶法是利用电荷吸附作用使蛋白质发生聚合作用，形成絮状物而沉淀，使酒液得到澄清。此法澄清周期较长，需数天至数周，且容易由于明胶使用过量而出现澄清处理后数日甚至在装瓶后葡萄酒发生重新浑浊的情况。通过实验确定了葡萄酒澄清中常用澄清剂的澄清条件，以及这些澄清剂对葡萄酒品质和风味的影响情况。实验表明明胶法能大幅度提高葡萄酒的澄清度，对葡萄酒的理化成分影响不大，不会对葡萄酒的品质和风味造成不利影响，但明胶法澄清时间长，且大分子果胶物质残留较多，对葡萄酒的稳定性的提高略有不良影响。 关键词 葡萄酒；澄清；果胶酶；明胶；皂土  The Research on Clarfication in Red Wine ABSTRACT This thesis the major factors which can lead to the muddy of red wine and the muddy production mechanism were analysed, and the clarification mechanism of common wine clarificants were analysed too. Gelatin method clarifies the red wine by the absorpting electric charges, which make proteins into deposits. The clarification time of this method is long, which needs several days to several weeks. And after the red wine was bottled, excessive gelatin easily leads the red wine to turbid several days. According to the experiments, the clarification conditions of common clarificants in red wine were determined, the influences of these clarificants to the qualities and tastes of red wine were also determined. It showed that gelatin-method could substantially raise the clarity of red wine. Gelatin-method had little influence to the physical and chemical compositions of red wine, which would not cause unfavourable influence to the taste quality of red wine. But the clarifying-time of gelatin-method was long, and with a lot of high-molecular pectins,w