白葡萄酒和红葡萄酒超处理的成分后果
Stephanie Angela1,2, David Wollan2,3, Richard Muhlack1,2
1Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
Foods (Basel, Switzerland)
|June 27, 2024
概括
超过为葡萄酒澄清和稳定提供了一个快速,减少浪费的替代方案. 虽然它影响红葡萄酒的品质,但它通过去除不稳定的蛋白质和化合物来改善白葡萄酒的质量.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品科学 食品科学 食品科学
- 分离技术 分离技术
背景情况:
- 传统的葡萄酒澄清和稳定方法效率低下,成本高昂,并可能损害葡萄酒的质量.
- 需要先进的技术来提高葡萄酒加工效率和产品回收.
研究的目的:
- 评估超过作为葡萄酒澄清和稳定的一种创新方法.
- 评估不同膜孔大小和透水平对葡萄酒成分的影响.
主要方法:
- 白葡萄酒和红葡萄酒的试点级超,使用75,20和10kDa的膜.
- 以不同的透度 (50-95%) 分割,随后进行质量平衡分析.
主要成果:
- 可定位的酸度和酒精被根据透度分成部分.
- 蛋白质,多糖和化合物集中在复合物中,受到膜MWCO和透的影响.
- 红葡萄酒透物失去了理想的特性,而白葡萄酒透物显示蛋白质和含量降低.
结论:
- 超过可以有效地从白葡萄酒中去除形成雾的化合物和化合物,解决不稳定性问题.
- 该技术有可能纠正特定的葡萄酒质量缺陷,并提供更广泛的酒应用.
- 优化超过参数是提高葡萄酒质量,工艺效率和利能力的关键.
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