桑葚酒澄清工艺的研究

Study on process of clarification in Mulberry Wine-brewing

澄清是桑葚酒生产中的重要工艺之一,利用蛋清OVO、果胶酶EX-V、皂土BGR、PVPP(聚乙烯聚吡咯烷酮)四种澄清剂及其组合对桑葚原酒进行了澄清实验,并对处理后桑葚酒的透光率、pH、残糖量等指标进行了测定,比较了澄清效果。结果表明:PVPP是较为理想的澄清剂;同时也对PVPP澄清桑葚酒的工艺条件进行了研究,发现PVPP的量、原酒的pH、温度和澄清时间对澄清效果有较大的影响。

Clarification in mulberry wine- brewing is one of the most important technologies, clarified effects which were treated by egg white- OVO, peciinaseEX - V, bentoniteBGR, PVPP （Polyvinylpolypyrrolidone） and their associations, were studied in this paper. Luminousness, pH and residual sugar were measured. The results showed that PVPP is the best clarification agent. Using conditions of PVPP were also studied, the results were that amount of PVPP, pH, temperature and time of clarification had an important impact on the effect.