几种澄清剂对茯苓发酵酒的澄清效果比较研究

Comparison of the Clarifying Effects of Wolfiporia cocos Fermented Wine by Several Clarifiers

采用单一澄清剂蛋清、琼脂、明胶、皂土、壳聚糖和复合澄清剂皂土与壳聚糖对茯苓发酵酒进行澄清研究。结果表明,复合澄清剂的澄清效果明显好于单一澄清剂,经皂土与壳聚糖处理的茯苓发酵酒透光率达到98%,还原糖保存率为97%,总酸保存率95%。皂土和壳聚糖添加量分别为0.16%和0.08%,澄清后的酒体稳定性增加。

Single clarifier including egg white, agar, gelatin, bentonite and chitosan and composite clarifiers such as bentonite and chitosan were used respectively to clarify wolfiporia cocos fermented wine and their clarifying effects were compared. The results indicated that the use of composite clarifiers could achieve better clarifying effects than the use of single clarifien The relative parameters of the fermented wine clarified by composite clarifiers were as follows： 98 % light transmittance of fermented wine, residual sugar preservation rate as 97 %, and total acid preservation rate as 95 %.The proper use level of bentonite and chitosan were 0.16 % and 0.08 % respectively. Besides, the stability of wine body improved after the clarification.