不同澄清剂对冬枣酒澄清效果的研究

Study on clarification effect of different claring agents on winter jujube wine

利用皂土、明胶、壳聚糖、干酪素、鲜蛋清对冬枣果酒进行澄清处理,测定原酒的透光率。单因试验结果表明,壳聚糖和明胶对冬枣酒的澄清效果优于皂土、干酪素和鲜蛋清,0.04g/100mL的壳聚糖和0.10g/100mL明胶,澄清效果达到最佳,透光率分别达到98.8%和96.5%;壳聚糖和明胶复合使用的澄清效果优于单一使用,在壳聚糖浓度0.015g/100mL、明胶浓度0.06g/100mL,作用2h,澄清效果最佳,并且对冬枣果酒的酒精度、总酸、残糖及风味几乎无影响。

The winter jujube wine were treated by by individual or combined use of different clarifying agents such as bentonite,glutin,chitosan,casein,fresh egg white,then its light transmittance was determined.The results of single factor experiment showed that the clarification effect of chitosan and glutin was superior to that of bentonite,casein,fresh egg white.The clarification effect was optimal when treated by 0.04 g/100 mL chitosan or 0.10 g/100 mL glutin,the light transmittance were respective 98.8% and 96.5%.The clarification effect was best when combined treatment with 0.015 g/100 mL chitosan and 0.06 g/100 mL glutin for 2 h.the alcoholic strength,total acid,residual sugar and flavor were nearly not affacted.