摘要
比较了果胶酶、明胶、硅藻土3种澄清剂在不同浓度、温度、时间、pH值的条件下澄清石榴酒的效果。结果表明:果胶酶、硅藻土对石榴酒的澄清效果优于硅藻土;复合澄清剂的澄清效果优于单一澄清剂,在果胶酶浓度0.4g/L、明胶浓度0.3g/L、硅藻土浓度1.5g/L、温度50℃、pH4.5的条件下,澄清效果最佳。
The experiment compared the clarifying effect of pectinase, gelatin and diatomite on pomegranate wine at the different conditions of temperature, concentration and pH .The results showed that: the clarifying effect ofpectinase, diatomite on pomegranate wine is better than diatomite; the effect of the compound clarifier is better than single clarifier. On the conditions of 0.4g/L pectinase, 0.3g/L gelatin, 1.5g/L diatomite, 50℃ and pH 4.5, the effect is the best.
出处
《中国酿造》
CAS
北大核心
2009年第4期109-112,共4页
China Brewing
关键词
果胶酶
明胶
硅藻土
澄清
石榴酒
pectinase
gelatin
diatomite
clarify
pomegranate wine