酸樱桃酒澄清剂的筛选

Selection of clarifying agent of sour cherry wine

酸樱桃酒的澄清工艺十分重要,以自制酸樱桃酒为原料,研究了明胶、单宁、硅藻土、壳聚糖、果胶酶、鸡蛋清6种澄清剂对酸樱桃酒澄清度和色度的影响。在单因素实验基础上,采用正交实验设计,确定复合澄清剂在酸樱桃酒中的最佳组合为:单宁1.6 g/L、明胶1.0 g/L、鸡蛋清6.0 g/L,酒体澄清度为92.6%,并对澄清前后的酸樱桃酒进行透光率、色度、总酚、总糖、总酸、酒精度、p H的测定,进一步验证了澄清剂对酸樱桃酒的主要成分和感官品质无明显影响,成品酒果香怡人、口感醇厚、酒体澄清丰满。

The clarify technology of sour cherry wine is very important.Taking homomade sour cherry wine as raw material,the purpose was to study the influence of six kinds of clarifying agent was conducted with gelatin,tannin,bentonite,chitosan,pectinase and egg white of sour cherry wine clarity and chroma.Based on the single factor experiment,the orthogonal experiment design was used to establish the optimal combination of multiple clarificants for using： Tannin 1.6 g/L,gelatin 1.0 g/L and egg white 6.0 g/L.Under this condition,the clarity reached 92.6%.The light transmittance,chroma,total phenol content,total sugar content,total acid,alcohol content and p H of the processing of sour cherry wine were tested. It was further verified that no significant influence of clarifiers on the major ingredients and sensory quality of the sour cherry wine was found.The end product was clarified and mellow taste with wine aroma.