黑加仑发酵酒的澄清与稳定工艺研究

Research on Clarification & Stabilization Techniques of Black Gallon Fermented Wine

采用壳聚糖与硅藻土50+100 g/100 L组合对黑加仑发酵酒进行澄清处理,经2-3 h澄清,效果最佳;冷冻处理的最佳温度为-4℃,时间为5 d;热处理的温度为34℃,时间为7 d最佳, 成本较低,对果香与酒体的新鲜感影响较小。732钠型树脂可除去钾等离子引起的混浊与沉淀,处理时间短,但不能解决金属性混浊。单一处理难以达到理想的澄清稳定效果,需配以其他措施。

Black gallon fermented wine was clarified by chitosan and diatomite （50＋100 g/100 L） and satisfactory effects could be achieved by 2-3 h clarification. The optimal temperature for freezing treatment and heating treatment were at -4 ℃ and at 34 ℃ respectively and the best treatment time were 5 d and 7 d respectively （the most economical way and the least effects on wine flavor and wine freshness）. 732 sodium-type resin could eliminate the precipitate and turbidity caused by potassium ions etc. in a short time but it could not settle the problem of metallic turbidity. The facts proved that single treatment technique could hardly achieve ideal clarification effects and other measures should be applied at the same time.