摘要
应用超滤技术改善葡萄酒的品质,对膜孔径、操作压力和温度等参数进行试验。实验表明,葡萄汁在0.2MPa,35～40℃条件下,经30000Da超滤膜处理后,可除去葡萄汁中的大分子物质,改善葡萄汁的色度和品质;在该条件下,经过10000Da超滤膜处理,可进一步去除可引起葡萄酒褐变的多酚及造成浑浊的大分子蛋白质,消除了苦涩味,使葡萄酒的透明度增加,酒质更加稳定,风味更加丰满圆润。(孙悟)
The application of ultrafiltration to improve grape wine quality was studied and the parameters such as membrane aperture, operating pressure and temperature etc. were also investigated. The experimental results indicated that mocromolecular substances could be removed from grape juice and the colority and quality of grape juice could be improved under 0.2 MPa at 35-40℃ by 30,000Da ultrafiltration treatment. Besides, such treatment could further remove polyphenol （which would cause wine browning） and macromolecular proteins （which would cause wine turbidity）, elimihate wine bitterness, increase wine transparency, and make wine quality more stable and wine taste more enjoyable.
出处
《酿酒科技》
北大核心
2006年第6期54-56,共3页
Liquor-Making Science & Technology
