植物纤维的组成和结构会影响其在葡萄酒中的精制性能
Lucía Osete-Alcaraz1, Encarna Gómez-Plaza1, Bodil Jørgensen2
1Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain.
Food chemistry
|August 6, 2024
概括
植物纤维显示出作为天然葡萄酒精制剂的前景,有效地减少肌,而不会显著改变葡萄酒的颜色或有益的化合物. 富含纤维素的纤维,特别是豆纤维,由于其组成和物理特性,表现出色.
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
- 农业化学 农业化学
背景情况:
- 葡萄酒行业越来越多地采用植物性精细剂,因为食品安全问题和消费者对天然产品的需求.
- 传统的精制剂经常引起人们对过敏性和加工残留的担忧.
- 植物纤维为葡萄酒澄清提供了一个可持续的,可能更有效的替代品.
研究的目的:
- 为了研究五种不同的植物纤维作为红葡萄酒中细化剂的有效性.
- 分析植物纤维成分 (多糖,物理特性) 和红葡萄酒的化合物之间的相互作用.
- 为了确定这些纤维对素,素,黄醇和葡萄酒整体颜色的影响.
主要方法:
- 分析了五种选定的植物纤维的化学成分,多糖类概况和物理特性.
- 评估这些纤维与红葡萄酒的化合物之间的相互作用.
- 量化葡萄酒制后的树脂,素,黄醇度和葡萄酒颜色的变化.
主要成果:
- 豆,纤维素和索维尼翁布兰克 (Sauvignon Blanc) 果汁纤维显示出显著的宁减少,对安东素,黄醇和葡萄酒颜色的影响最小.
- 与预期相反,纤维素含量和纤维物理性质 (颗粒大小,表面积) 对于素结合更为关键,而不是素度.
- 豆纤维,以高纤维素和点含量为特征,在保持葡萄酒的色彩特征的同时,表现出优越的宁保留.
结论:
- 植物纤维,特别是富含纤维素且具有良好的物理性质的植物纤维,是红葡萄酒的有效细化剂.
- 这项研究挑战了关于pectins作用的先前假设,突出了纤维素在胺相互作用中的主要作用.
- 这项研究验证了利用特定植物纤维成分的潜力,以优化葡萄酒加工过程和品质.
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