摘要
以魔芋精粉、硅藻土、明胶、明胶-单宁4种澄清剂对桑果发酵酒进行澄清处理,测定了桑果原酒的透光率并观察了沉淀形成及色泽变化过程。试验结果表明,明胶-单宁复合处理效果最佳,即100mL桑果酒中加入1mL0.5%单宁溶液和2.5mL0.5%明胶溶液,澄清透光率达到81.7%。
Four kinds of clarifiers including refined giantarum starch,celite, glutin, and glutin ＆ tannin were used to clarify mulberry fruit wine. the wine and the observation o ＆ tannin could achieve better were 1 mL of 0.5% tannin and The effects were evaluated through the measurement of the transmittancy value of f wine precipitate and wine color change.The results showed that, the use of glutin clarifying effects and the transmittancy value of the wine is 81.7%.The addition 2.5 mL of 0.5% glutin respectively per 100 mL wine.
出处
《保鲜与加工》
CAS
2009年第4期52-54,共3页
Storage and Process
关键词
桑果酒
澄清
明胶-单宁
工艺
mulberry fruit wine
clarification
glutin ＆ tannin
technology
