苹果酒澄清工艺的研究

Study on Clarification Technology of Cider

以壳聚糖、蛋清液、明胶-单宁、膨润土-明胶为澄清剂对苹果原酒进行澄清处理,对处理后的苹果酒测定其透光率、酒度、酸度和残还原糖,比较不同澄清剂的澄清效果。结果表明,膨润土-明胶的添加量为0.5+0.05mL时透光率最高,达到97%,且操作简单,澄清时间短,适合工业化大规模应用。

Three kinds of clarifiers including chitinous,egg white,glutintannin and bentonitegutin were used in the clarification of cider,we measured luminousness,alcohol content,acidity and residual sugar,also the effects of clarifiers on clarification were compared.the results showed that the use of 0.5＋0.05ml bentoniteglutin can let the luminousness reach the peak point of 97%,and can be applied in industry.