FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (5): 31-38.doi: 10.7506/spkx1002-6630-20190219-106

• Basic Research • Previous Articles     Next Articles

Predictive Modeling of the Nonbiological Stability of Chinese Yellow Wine

XIE Guangfa, LU Jian, SUN Junyong, LU Yin, PENG Qi, QIAN Bin, JIN Jianshun, WANG Lan, FU Zukang, LU Zhendong, LIU Caiqin   

  1. (1. College of Biology and Environmental Engineering, Zhejiang Shuren University, Shaoxing 312028, China; 2. College of Shaoxing Huangjiu, Zhejiang Shuren University, Shaoxing 312028, China; 3. School of Biotechnology, Jiangnan University, Wuxi 214122, China; 4. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; 5. National Engineering Research Center for Chinese Huangjiu, Shaoxing 312000, China; 6. Kuaijishan Shaoxing Wine Co. Ltd., Shaoxing 312000, China)
  • Online:2020-03-15 Published:2020-03-23

Abstract: In order to establish a predictive model for determining the turbidity of Chinese yellow wine to estimate its shelf life, the chemical components related to the turbidity were investigated, including total polyphenols, catechins, sensitive polyphenols, total nitrogen, Lundin fractions, sensitive proteins and iron ions. A multivariate linear regression model for predicting the turbidity was developed. The results showed that the turbidity (Y1) of bottled wine was significantly correlated with the number of heating-cooling cycles required for an increase of 4 NTU in turbidity (X1), sensitive protein content (X2), total nitrogen content (X3), low molecular mass nitrogen content (X4) and medium molecular mass nitrogen content (X5). The linear regression equation developed was Y1 = 2.79 ? 0.485X1 + 0.663X2 + 0.327X3 + 1.577X4 ? 3.864X5. The measured turbidity of wine stored for 12 months was in good agreement with the predicted value, suggesting the prediction model has a good application potential.

Key words: Chinese yellow wine, protein, polyphenol, nonbiological stability, prediction model

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