苹果梨酒澄清剂及澄清条件的研究

Research on Clafilier and Clarification Conditions of Apple-pear Fruit Wine

用壳聚糖、皂土和明胶对苹果梨发酵酒的澄清效果进行研究。结果表明,壳聚糖、皂土澄清效果优于明胶,壳聚糖澄清效果最佳,但澄清周期最长。对壳聚糖用量、温度和pH值进行正交优化试验,结果显示,壳聚糖用量为0.06%、澄清温度为25℃、pH值为4.0时苹果梨发酵酒的澄清效果最好。

The clarifying effects of chitosan, bentonite and gelatin on apple-pear fermenting wine were studied. The results showed that chitosan had the best clarifying effects （its clarifying cycle was also the longest）, and then followed by bentonite and gelatin. In addition, the optimum clarification conditions of chitosan were summed up as follows by orthogonal test： the use level of chitosan content was 0.06 %, clarification tempera- ture was at 25 ℃, and pH value was 4.0.