Position: Home > Articles > Preparation of Low-alcohol Dry Red Wine by Glucose Oxidase
FOOD SCIENCE
2008,29
(2)
172-175
利用葡萄糖氧化酶研制低醇干红葡萄酒
作 者：
李艳;李静
单 位：
河北科技大学生物科学与工程学院
关键词：
低醇干红葡萄酒;葡萄糖氧化酶;葡萄糖酸;发酵
摘 要：
利用葡萄糖氧化酶制备低醇干红葡萄酒,可有效地降低潜在酒精度,把一部分葡萄糖转化成葡萄糖酸。研究发现,影响葡萄糖氧化酶活力的主要因素有温度、pH、SO2等,该酶的最大活力表现在加酶后的第0～24h,最佳温度30～40℃,最佳pH4.0～5.0。影响葡萄糖转化的主要工艺条件有酵母加量、酶加量和添加时间、发酵温度、pH等。酿酒酵母和葡萄糖氧化酶对葡萄糖构成竞争性抑制,协调好两者的比例才能更好的酿制出优质的低醇干红葡萄酒。经葡萄糖氧化酶处理过的葡萄酒,其酒精度7.62%(V/V),pH降低,可滴定酸增加,颜色加深。经过苹果酸乳酸发酵后可降低葡萄酒酸度,使葡萄酒更成熟,达到口感协调的效果。
译 名：
Preparation of Low-alcohol Dry Red Wine by Glucose Oxidase
作 者：
LI Yan,LI Jing (College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China)
关键词：
low-alcohol dry red wine;glucose oxidase;gluconic acid;fermentation
摘 要：
This experiment mainly studied the use of glucose oxidase for production of low-alcohol dry red wine. The process reduces potential alcohol by converting a part of glucose to gluconic acid. The key factors affecting activity of glucose oxidase were temperature, pH, SO2 etc. Maximum glucose oxidase activity was observed during the first 0～24 h of treatment. The optimum temperature is 30～40 ℃, and the optimum pH is 4.0～5.0. The main fermentation conditions affecting on glucose converting were addition amount of yeast, addition amount and addition time of glucose oxidase, fermentation temperature and pH. Yeast and glucose oxidase as competitive inhibitors of glucose, by coorolinating their ratio high quality and low-alcohol dry red wine can be produced. Alcohol of wine treated by glucose oxidase is 7.62%(V/V) with decrease of pH, increase of titratable acidity and color becoming darker. Malolactic fermentation can decrease titratable acidity of the wine, and make wine more mature and its taste more harmonious.
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