Study of Colloidal Instability of Millet Wine
作者： Jing-Iong Yang , Yeun-Chung Lee , Karl J. Siebert
关键词: Sediment (wine) 、 Polyphenol 、 Chemistry 、 Wine 、 Sodium 、 Proline 、 Tannic acid 、 Gel electrophoresis 、 Fermentation 、 Food science
摘要: Millet wine, xiao-mi-jiu, is a traditional fermented beverage consumed in some regions of eastern Asia. This study presents information on post-bottling instability millet wine during 20-week storage at 4°C. The pH and ethanol contents were stable, but the color turned from brown to darker 20 weeks storage. Development haze sediment observed. levels nitrogen, proteins, polyphenols, carbohydrates solution exhibited quantitative changes. Decreases amounts polyphenols proteins presumably resulted polyphenol-protein association, which plays key role formation. sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern showed that there polypeptides with molecular mass ranges 10 18 25 60 kDa. 14- 18-kDa gradually decreased These proline-rich (16-17% total amino acids), prolamin-derived produced addition tannic acid. or could be useful indicators for judging colloidal stability state wines.
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