The Australian Wine Research Institute, Hartley Grove, Urrbrae 5064, Adelaide, Australia.
J Agric Food Chem. 2013 May 8;61(18):4424-32. doi: 10.1021/jf400172f. Epub 2013 Apr 24.
The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.
近年来，动物源蛋白作为葡萄酒澄清剂的应用受到了越来越多的监管。作为基于蛋白质的澄清剂的替代品，不溶性植物纤维具有吸附红葡萄酒单宁的能力。在应用苹果和葡萄衍生的纤维以及基于蛋白质的澄清剂后，分析了红葡萄酒单宁的变化。还确定了葡萄酒成分的其他变化，即颜色、单体酚、金属和浊度。应用苹果渣纤维和葡萄渣纤维（G4）可最大程度地减少葡萄酒单宁，分别去除 42%和 38%。尽管用量较低，但酪蛋白钾最大程度地去除了 19%的葡萄酒单宁。纤维降低了花青素、总酚和葡萄酒颜色密度，但葡萄酒色调的变化很小。蛋白质和苹果纤维选择性地去除高分子质量的酚类物质，而葡萄纤维则去除高分子质量和低分子质量的酚类物质。结果表明，不溶性纤维可以被认为是红葡萄酒的替代澄清剂。
