几种下胶材料对桃红葡萄酒热稳定性及质量的影响

摘要

Gelatin, egg white, PVPP, bentonite and tannin were used as clarifying substances for grape wine and their effects on heat stability and the quality of rose wine including aroma, taste and color were compared. The results suggested that bentonite NC was the best due to its satisfacto- ry wine stability performance, tight wine lees, and fewest wine loss. Besides, the quality of rose wine treated by bentonite almost kept the same as before.%选用明胶、蛋清粉、PVPP、皂土和单宁作为下胶材料，比较它们对桃红葡萄酒热稳定性及质量的影响，包括香气、口感和颜色。结果表明，皂土NC对提高桃红葡萄酒稳定性的效果最佳，且酒脚紧实、酒损少，处理后的桃红葡萄酒的质量（香气、口感、颜色）降低程度相对较小，是桃红葡萄酒下胶的最佳材料。