摘要
主要研究比较三种澄清剂:明胶,皂土和壳聚糖在水蜜桃发酵酒中的澄清效果。研究表明:用450nm处的吸光度和680nm处的透光率可作为水蜜桃发酵酒色度和澄清度的指标;3种澄清剂中,除明胶基本上无澄清效果外,其他澄清剂均有较理想的澄清效果。澄清剂最适添加量为:皂土2·0g/L,壳聚糖0·8g/L,其中壳聚糖澄清速度快,效果最好,透光率可达97·3%。
Three clarifiers effect on fermented Juicy peach wine has been studied here, which are gelatine, bentonite and chitosan. It is showed that the absorbancy index at 450nm and the transmittancy at 680nm can be the guide line of fermented juicy peach wine. Besides the gelatine, the other two clarifiers can clarify the fermented wine preferably, the optimal added concentration of bentonite is 2.0g/L, chitosan 0.8g/L. It is also showed that the chitosan has the best effect on wine fermented, by which the transmittancy can be 97.3% in short time.
出处
《食品工业》
北大核心
2006年第4期11-13,共3页
The Food Industry
关键词
水蜜桃
发酵酒
澄清
juicy peach
wine fermented
clarify
