INRA, UMR1083 Sciences Pour l'œnologie (SPO), 2 place Viala, F-34060 Montpellier, France.
J Agric Food Chem. 2010 Sep 22;58(18):10209-18. doi: 10.1021/jf1017687.
High temperatures (typically 80 °C) are widely used to assess wine stability with regard to protein haze or to study mechanisms involved in their formation. Dynamic light scattering experiments were performed to follow aggregation kinetics and aggregate characteristics in white wines at different temperatures (30-70 °C). Aggregation was followed during heating and cooling to 25 °C. Results were coupled with the study of the time-temperature dependence of heat-induced protein aggregation. At low temperature (40 °C), aggregation developed during heating. Colloidal equilibria were such that attractive interactions between species led to the rapid formation of micrometer-sized aggregates. At higher temperatures (60 and 70 °C), enhanced protein precipitation was expected and observed. However, high temperatures prevented aggregation, which mainly developed during cooling. Depending on the wine, cooling induced the formation of sub-micronic metastable aggregates stabilized by electrostatic repulsions, or the rapid formation of micrometer-sized aggregates, prone to sedimentation.
高温（通常为 80°C）广泛用于评估葡萄酒的蛋白质浑浊稳定性，或研究其形成机制。通过动态光散射实验，在不同温度（30-70°C）下研究了白葡萄酒的聚集动力学和聚集特性。在加热和冷却至 25°C 的过程中跟踪了聚集。结果与热诱导蛋白质聚集的时-温依赖性研究相结合。在低温（40°C）下，聚集在加热过程中发展。胶体平衡使得物种之间的吸引力相互作用导致快速形成微米级的聚集体。在较高温度（60 和 70°C）下，预计并观察到增强的蛋白质沉淀。然而，高温阻止了聚集，聚集主要在冷却过程中发展。根据葡萄酒的不同，冷却会诱导亚微米不稳定聚集体的形成，这些聚集体由静电斥力稳定，或者快速形成微米级的聚集体，容易沉淀。
