山葡萄酒澄清工艺优化

Optimization of Clarifying Process of Mountain Wine

[目的]为山葡萄酒酿造提供最佳澄清工艺。[方法]采用蛋白澄清、蜂蜜澄清、冷冻澄清、离心澄清、皂土澄清等方法对山葡萄酒进行澄清试验,筛选最佳澄清工艺。[结果]当蛋清添加量为0.1%时,透光率达到最大值;蜂蜜添加量为2%,效果佳且节约成本;最佳冷冻时间为4 h;最佳离心时间为10 min;皂土最佳添加量为0.16%。试验确定山葡萄酒的最佳澄清方法为皂土澄清法,该澄清方法澄清效果为透光率94.2%。[结论]研究可为山葡萄酒的澄清提供有效参考。

[ Objective ] To provide optimum clarifying process for mountain wine production. [ Method ] The protein, honey, frozen, centrifra- gation, bentonite clarification method were adopted to screen the optimum technique. [ Result ] When the dosage of albumen is 0. 1%, transs- mittance reached maximum value; honey 2%, clarifying effect is good and save the cost; the optimal frozen time is 4 h ; the optimal ceatrifugation time is 10 min ; the optimal dosage of bentonite is 0.16%. The optimum clarlfying method is bentonite with transmittance 94.2%. [ Conclusion] The study could provide reference for mountain wine clarification.