梨酒酿造过程中非生物稳定性初探

The stability study on the process of perry fermentation

针对目前梨酒在酿造过程中极易出现的褐变，浑浊，风味不足等问题，以库尔勒香梨所酿造出的梨酒作为实验材料，采用不同的护色剂，澄清剂，及冷、热处理进行稳定性实验。结果表明：使用0.3%的维生素C进行护色，澄清剂采用明胶与皂土联用，且比例为3∶1，澄清后，在其冰点-4℃的温度条件下通过冷处理去除酒中剩余的沉淀，随后在75℃-78℃下对梨酒进行热处理杀菌，这样处理后的梨酒颜色最佳，澄清效果最好，透光率可达94.7%，而且能增强梨酒的非生物稳定性。

the study on the stability in the fermentation of perry, such as turning brown, precipitation, flavor insufficiency was investigated. Korla Pear Wine with different color fixatives, clarifying agents on freezing and heating treatment was performed. The result showed that 0. 3% Vc can effectively protect the color; compounding gelatin and the bentonite used as the clarifying agent at the proportion of 3：1 ; freezmg treatment after clarification was the best condition to be able to remove the rest precipitations of the pern under -4℃. followed by heating under 75℃-78℃. In this way, the perry＇ s color and the effect of clarifying was the best, the transmittance could reach to 94. 7 %, the stability of the perry was improved.