关键词: 谷朊蛋白, 蛇龙珠, 干红葡萄酒, 澄清效应, 因子分析

Abstract:

The effectiveness of gluten addition in clarifying Cabernet Gernischet dry red wine was evaluated in comparison
with the commonly used clarificant, bentonite clay, as a control treatment and the optimal addition amount was established.
Fourteen indicators including appearance index, physical and chemical properties and stability-related parameters of clarified
samples of the red wine were determined. Meanwhile, sensory analysis was performed by a panel of experiences judges
and consumers. The experimental data were statistically analyzed using SPSS software. The results showed that there
were significant or highly significant correlations between the amount of added gluten and 9 indicators and most of them
had significant correlations with each other. The 3 common factors extracted by SPSS software to represent 9 indicators
could explain 87.827% of the original total information. The factor F1 revealed the biggest contribution as a comprehensive
consideration of 5 indicators such as dry extract, color value, potassium, protein and total phenols. Addition of gluten at
300 mg/L and 450 mg/L provided the highest and second highest overall sensory scores, while a much smaller score was
obtained by clarification with bentonite clay. Validation of the results showed that the clarified red wine samples were
evaluated as higher sensory quality. In conclusion, gluten has excellent clarifying effects on Cabernet Gernischet dry red
wine; however, when added excessively, it may lead to deteriorated quality of the red wine. The optimal addition amount of gluten is
300 - 450 mg/L in Cabernet Gernischet dry red wine.

Key words: gluten, Cabernet Gernischet, dry red wine, clarifying effect, factor analysis