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投稿时间：2020-03-18
投稿时间：2020-03-18
中文摘要: 葡萄酒中的亚硫酸盐，不但会影响葡萄酒的风味，而且对人体健康不利，尤其对过敏体质者和哮喘病人，会诱发一些身体问题。针对葡萄酒中的亚硫酸盐危害问题，该文对菠菜提取物去除葡萄酒中的亚硫酸盐情况进行研究。通过对菠菜提取物用量、pH值、处理时间、酒精含量等影响因素的分析，确定各因素的影响顺序，即菠菜提取物用量＞处理时间＞pH值＞乙醇浓度。利用菠菜提取物处理葡萄酒的最佳工艺条件为：当菠菜提取物用量0.4 mg/mL、处理时间6 min、pH 3.5、乙醇浓度12.5%，其二氧化硫的去除率为94.36%，且其感官品评分值90分以上，质量明显优于未除硫的葡萄酒。
Abstract:Sulfite in wine can affect the flavor of wine，but also be harmful to human health，especially for those with allergies and asthma.In view of the harm of sulfite in wine，this paper studied the removal of sulfite in wine by spinach extract.Through the analysis of spinach extract dosage，pH，treatment time，alcohol content and other factors，the order of influence of each factor was determined，that was spinach extract dosage＞treatment time＞pH value＞ethanol concentration.When spinach extract was 0.4 mg/mL，treatment time was 6 min，pH 3.5，ethanol concentration was 12.5 %，the removal rate of SO2was 94.36 %，and the sensory score was above 90，the quality of wine with spinach extract was significantly better than that of wine without sulfur removal.
keywords: sulfite wine spinach extract sensory evalution orthogonal experimental design free sulfur dioxide
文章编号：202103014 中图分类号： 文献标志码：
基金项目:山东省重点研发计划（2017GSF221007）
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