皂土在黑莓果酒澄清中的应用研究

Application of bentonite in clarification of blackberry wine

采用单因素和L(934)正交试验研究皂土用量、搅拌速度和作用时间对黑莓果酒的澄清效果的影响,以果酒澄清度和色度为考核指标确定皂土澄清处理条件,并通过测定皂土澄清处理前后黑莓果酒中主要成分含量的变化和热稳定性变化,研究皂土对黑莓果酒的澄清作用。研究结果表明,皂土用量为0.6g/L、搅拌速度为30r/min、作用时间为72h为最佳处理条件。在此条件下,皂土处理后,果酒中溶性固形物、总糖、总酸度、有效酸度等有很小的变化,总酚含量下降7.04%,蛋白质含量下降62.4%。澄清处理之后,热稳定性有较大提高,70℃条件下热处理仍能保持稳定。说明皂土是一种良好有效的黑莓果酒澄清剂。

The effects of the bentonite amount, stirring speed and treatment time on clarification and color of blackberry wine were investigated using single factor and orthogonal experiment. The content of main compositions in blackberry wine before and after the treatment were also investigated. The optimal conditions were as followed： the concentration of bentonite 0.6g/L, the stirring speed 30r/rain and the treatment time 72h. Under the optimal conditions, the main contents of soluble solid, total sugar, total acidity, effective acidity were slightly reduced, and the content of protein was de- creased by 62.4%, and the total phenolic content was decreased by 7.04%. The thermal stability of blackberry wine was improved significantly. The blackberry wine was stable after thermal treatment under 70℃, which indicated that bentonite is a good clarifying agent in blackberry wine production.