甜瓜果酒澄清技术研究

Study on the Clarification Process of Melon Wine

[目的]为甜瓜果酒的加工提供理论依据。[方法]利用物理条件(自然澄清、冷处理澄清、热处理澄清)和化学澄清剂(蛋清液澄清剂、明胶澄清剂、皂土澄清剂、果胶酶澄清剂)对甜瓜发酵原酒进行初步的澄清,并对处理后的甜瓜果酒的吸光度值、残糖、酸度、酒精度进行了测定,对其沉淀形成及色泽变化进行比较。[结果]使用0.8 g/L明胶或者1.2 g/L皂土处理甜瓜果酒澄清效果较好,对果香及酒体影响较小。同时,不同澄清处理方式对甜瓜果酒的酒精度、总酸及残还原糖几乎无影响。[结论]该研究得出的甜瓜果酒色泽淡黄有光泽,有甜瓜特有的果香味,酒香浓郁协调,适口柔和醇厚,体态澄清,无沉淀、无浮膜,各项理化指标和微生物指标符合行业标准。

[ Objective] To provide theoretical basis for the processing of melon wine. [ Method] The melon fermentation liquor was clarified under physical conditions （nature treatment, cold treatment and heat treatment）and by chemical clarify agents （egg white, gelatin diatomite, soap soil and pectinase）, and the absorbency, alcohol content, acidity and residual sugar of clarified melon wine were measured, the color and precipitation were compared. [ Result] The clarification results of 0.8 mg/L gelatin or 1.2 g/L soap soil were better with little influence on the fruit aroma and wine quality. Moreover, the alcohol content, total acid and residual sugars in the wine were hardly influenced by different clarification methods. [ Conclusion ] The melon wine clarified in this paper is light yellow with the special flavor of fruits, rich wine aroma, soft taste and clear state without precipitation and wine film, its physioehemieal indices and microbial indices all meet the industrial standards.