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Updated: Jun 10, 2025

Calcium Carbonate Formation in the Presence of Biopolymeric Additives
Published on: May 14, 2019
保护性体对酸稳定性和红葡萄酒中度感知的影响
Matías Cisterna-Castillo1, José Ignacio Covarrubias2, Marcela Medel-Marabolí1
1Department of Agro-Industry and Enology, Facultad de Ciencias Agronómicas, Universidad de Chile, Santa Rosa 11315, La Pintana, Santiago 8820000, Chile.
碳氧甲基纤维素有效地稳定葡萄酒,防止酸沉. 这项研究发现,保护性合体对葡萄酒的影响最小.
科学领域:
- 葡萄酒学 葡萄酒学
- 食品化学 食品化学
背景情况:
- 酸酸盐的不稳定性是酒制造业的一个新兴问题.
- 保护性合物提供了一种具有成本效益的稳定方法.
研究的目的:
- 评估商业保护性合物用于酸稳定.
- 评估它们对葡萄酒的化合物成分和度的影响.
主要方法:
- 在红葡萄酒上测试了5种商业保护性合体.
- 测量了酸的潜在不稳定性.
- 分析了化合物成分和感官的作用.
主要成果:
- 碳素甲基纤维素在防止酸沉方面被证明是最有效的.
- 合物添加对葡萄酒的颜色,和长期储存的影响最小.
- 度强度没有改变,但它的时间感知被改变了.
结论:
- 碳氧甲基纤维素是治疗酸不稳定性的推剂.
- 保护性合物是葡萄酒制造商可行的工具,对感官影响最小.
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