Dambrouck Thierry, Marchal Richard, Cilindre Clara, Parmentier Maryline, Jeandet Philippe
Laboratory of Enology and Applied Chemistry, Research Unit number 2069, Faculty of Science, University of Reims, Post Office Box 1039, 51687 Reims Cedex 02, France.
J Agric Food Chem. 2005 Nov 2;53(22):8782-9. doi: 10.1021/jf051276z.
Proteins have proven to play a major role in the stabilization of foam in Champagne wines despite their low concentration that ranges from 4 to 20 mg/L. The aim of this study was to evaluate the effect of fining on total protein and grape invertase contents of champenois base wines and their foaming properties. Data showed that fining and especially the use of bentonite at doses ranging from 10 to 50 g/hL leads to a significant decrease in the total protein content of wines together with that of the grape invertase content, with such a decrease being very detrimental to the foaming properties of the treated wines in terms of foam height (HM) and foam stability (HS). Only a slight decrease in the total protein content, in the grape invertase concentration, and in the foam quality of wines was observed when using casein (10 and 20 g/hL) or bentonite combined with casein (both at 20 g/hL). Our study thus clearly establishes the good correlation existing between the wine protein concentration and its foaming properties. A remarkable correlation was observed between the decrease in the grape invertase content and the total protein content of wines, following bentonite treatments, suggesting that the grape invertase (which represents at least 10-20% of the wine proteins) follows a similar behavior upon fining to other proteins of Champagne wines, despite the high molecular mass and the highly glycosylated structure of this particular protein. Moreover, the decrease in total protein and grape invertase contents of wine after fining with bentonite was found to be correlated with a decrease in the foaming properties of the corresponding wines (with respectively R(2) = 0.89 and 0.95).
尽管蛋白质在香槟酒中的浓度较低，范围为4至20毫克/升，但已证明其在香槟酒泡沫的稳定中起主要作用。本研究的目的是评估澄清对香槟基酒中总蛋白质和葡萄转化酶含量及其起泡特性的影响。数据表明，澄清，尤其是使用剂量为10至50克/百升的膨润土，会导致葡萄酒中总蛋白质含量以及葡萄转化酶含量显著降低，这种降低对处理后葡萄酒的起泡特性，在泡沫高度（HM）和泡沫稳定性（HS）方面非常不利。当使用酪蛋白（10和20克/百升）或膨润土与酪蛋白组合（均为20克/百升）时，仅观察到葡萄酒中总蛋白质含量、葡萄转化酶浓度和泡沫质量略有下降。因此，我们的研究清楚地确立了葡萄酒蛋白质浓度与其起泡特性之间存在的良好相关性。在膨润土处理后，观察到葡萄酒中葡萄转化酶含量的降低与总蛋白质含量之间存在显著相关性，这表明葡萄转化酶（占葡萄酒蛋白质的至少10 - 20%）在澄清时与香槟酒的其他蛋白质表现出相似的行为，尽管这种特定蛋白质具有高分子质量和高度糖基化的结构。此外，发现用膨润土澄清后葡萄酒中总蛋白质和葡萄转化酶含量的降低与相应葡萄酒起泡特性的降低相关（R²分别为0.89和0.95）。
