Marchal R, Chaboche D, Douillard R, Jeandet P
Laboratoire d'Oenologie, URVVC, UPRES EA 2069, Faculté des Sciences, Université de Reims, B.P. 1039, 51687 Reims Cédex 2, France.
J Agric Food Chem. 2002 Mar 13;50(6):1420-8. doi: 10.1021/jf010780a.
The objective of this study was to estimate the effect of lysozyme on the foaming characteristics of Champagne base wine. Lysozyme additions were made to the musts and also to the wines before and after bentonite or charcoal treatments, which remove endogenous proteins. Treatments with bentonite diminished foamability and foam stability of wines, whatever the dose (30 or 80 g/hL) and variety [Chardonnay, -28%; Pinot noir, -20% (at 30 g/hL)]. An addition of lysozyme in must raised Pinot noir wine foamability by 21%, whereas the difference is hardly perceptible for Chardonnay wine (+3%). Pinot noir and Chardonnay wines, originating from lysozyme-treated musts, in addition to bentonite treatment on the wine, presented higher foamability than wines treated only with bentonite. Lysozyme was removed (91-100%) by the bentonite treatment. Then, it was not responsible for the increase in foamability but seemed to have a protective effect on the wine proteins. When wines were initially treated with bentonite (150 g/hL) and then enriched with 80 g/hL lysozyme, this enzyme was not able to restore foaming properties. Treatments with charcoal always diminished foamability. The average increase in foamability due to an addition of lysozyme after charcoal treatment (80 g/hL) was 23%. Results showed a real positive effect of lysozyme on foam stability when wines have to be treated with charcoal (+25% and +56% for the Pinot noir wine and the Chardonnay wine, respectively, at 30 g/hL).
本研究的目的是评估溶菌酶对香槟基酒起泡特性的影响。在葡萄汁中添加溶菌酶，并在膨润土或活性炭处理（去除内源性蛋白质）前后的葡萄酒中添加溶菌酶。无论剂量（30或80 g/hL）和品种如何[霞多丽，-28%；黑皮诺，-20%（30 g/hL时）]，膨润土处理都会降低葡萄酒的起泡性和泡沫稳定性。在葡萄汁中添加溶菌酶可使黑皮诺葡萄酒的起泡性提高21%，而霞多丽葡萄酒的差异几乎难以察觉（+3%）。除了对葡萄酒进行膨润土处理外，源自经溶菌酶处理的葡萄汁的黑皮诺和霞多丽葡萄酒，其起泡性高于仅用膨润土处理的葡萄酒。膨润土处理可去除91-100%的溶菌酶。因此，它不是起泡性增加的原因，但似乎对葡萄酒蛋白质有保护作用。当葡萄酒最初用膨润土（150 g/hL）处理，然后添加80 g/hL溶菌酶时，这种酶无法恢复起泡特性。活性炭处理总是会降低起泡性。活性炭处理后添加溶菌酶（80 g/hL）导致的起泡性平均增加为23%。结果表明，当葡萄酒必须用活性炭处理时，溶菌酶对泡沫稳定性有实际的积极影响（黑皮诺葡萄酒和霞多丽葡萄酒在30 g/hL时分别提高25%和56%）。
