壳聚糖树脂对玫瑰香白葡萄酒稳定性的作用

摘要

以壳聚糖、皂土、硝酸铈铵为主要原料,采用反相悬浮交联法制备了壳聚糖树脂(CM)、壳聚糖包埋皂土微球(CMB)、壳聚糖铈树脂(RCCM),比较3种树脂以及皂土对玫瑰香白葡萄酒稳定性效果.实验表明,静态稳定处理的最佳条件为:树脂使用量为20.0 g/L,皂土悬浮液使用量为0.30 g/L,温度15.0℃,磁力搅拌48 h,浊度差都稳定在0.50EBC以下,此时的葡萄酒比较稳定.3种树脂稳定效果比皂土好,主要表现在澄清速度快,对蛋白和多酚具有较强的吸附,对Cu2+的吸附比对Fe2+的吸附效果显著,特征有机酸影响不显著.动态处理比静态处理效果好.动态处理中,用CM-Column处理的效果较好.实验表明,CM为最佳的澄清剂,最佳澄清方式为CM-Column澄清.%Resins of chitosan microspheres (CM),resins of chitosan microspheres within bentonite(CMB),resins of chitosan cerium microspheres(RCCM) were self-prepared and used to investigate their effects on the stability of white wine in this study.White wine could be considered stable if the change of turbidity does not exceed 0.5EBC.Results indicated that the optimum conditions of CM,CMB,RCMB were as follows:resins addition of 20.0 g/L,and the temperature was 15℃,stirred by magnetic force for 48h,turbidity change was lower than 0.50 EBC to keep higher capability.For static adsorption,the stability effects of three kinds of resins were obviously better than bentonite,especially the clarification speed was faster and the adsorption to the proteins and polyphenols was stronger.Effect of adsorption ratio of copper ions was more remarkable than iron ions.Effect of organic acid was not significant.Respectively,effects of dynamic adsorption were better than those of static adsorption.For dynamic adsorption,the effect of CM-Column was especially significant.In the stability test,experiments proved that CM could be a suitable approach to improve the stability of white wines.