西红柿酒的澄清技术研究

Study on clarifier of tomato wine

通过几种常见的澄清剂对西红柿果酒的澄清和稳定性实验得出,壳聚糖澄清西红柿酒的效果最佳,影响壳聚糖澄清西红柿果酒效果的主次因素依次为壳聚糖的加入量>作用时间>温度,最优参数为壳聚糖的加入量为800mg/L,作用时间为2h,温度为35℃,澄清度达到67·0%。

Through some sorts of clarification and stability experiments on raw wine,chitosan was best clarifier to tomato wine.The primary and secondary facts affecting the clarification of tomato wine were adding content〉time〉temperature.The optimal parameters were：the adding content was 800mg/L,time was 2h and temperature was 35℃.Clarity degree was 67.0%.