Clarifying effect of different fining agents on mulberry wine,International Journal of Food Science & Technology

当前位置： X-MOL 学术 › Int. J. Food Sci. Tech. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Clarifying effect of different fining agents on mulberry wine
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-11-14 , DOI: 10.1111/ijfs.14433
Mengmeng Ren ₁ , Sudian Liu ₁ , Ruilong Li ₁ , Yilin You ₁ , Weidong Huang ₁ , Jicheng Zhan ₁

Affiliation

Fining experiments have been conducted on mulberry wine, in which five fining agents (bentonite, gelatin, casein, egg albumin and PVPP) were investigated. The effect of these agents on polyphenol content, colour intensity, antioxidant activity and aromatic profile has been determined. In general, all treatments improved the limpidity of the mulberry wines to some extent. The wine was mostly negatively affected by gelatin and led to the greatest reduction of phenol content (16.61%), colour intensity (32.26%) and antioxidant activity. Concerning aroma, the addition of PVPP, casein and bentonite both significantly altered the aroma profile. It is noteworthy that egg albumin led to the lowest diminution total phenol value (5.74%) and improvement of antioxidant capacity and colour among the tested fining agents. Furthermore, the aroma profile remained mostly unaffected by egg albumin. As consequence, the optimal fining agent for mulberry wine was egg albumin.

中文翻译：

不同澄清剂对桑wine酒的澄清作用

对桑wine酒进行了细化实验，研究了五种细化剂（膨润土，明胶，酪蛋白，蛋清和PVPP）。已经确定了这些试剂对多酚含量，颜色强度，抗氧化剂活性和芳族特性的影响。总的来说，所有处理都在一定程度上改善了桑wine酒的清爽度。该酒主要受到明胶的不利影响，并导致酚含量（16.61％），颜色强度（32.26％）和抗氧化活性的最大降低。关于香气，PVPP，酪蛋白和膨润土的添加均显着改变了香气。值得注意的是，在所测试的澄清剂中，蛋清蛋白的总酚值降低最低（5.74％），抗氧化能力和色泽得到改善。此外，香气特征大部分不受蛋清影响。因此，桑wine酒的最佳澄清剂是蛋清。

更新日期：2019-11-14

点击分享查看原文

点击收藏

阅读更多本刊新发论文