摘要
研究了明胶和壳聚糖对桑葚发酵酒的澄清效果,并通过正交试验及综合评比分析,结果表明壳聚糖的澄清效果明显好于明胶,经壳聚糖处理的桑葚发酵酒透光率达94.5%,确定了最佳澄清工艺条件:壳聚糖用量0.8g/L,pH为3.4,温度21℃,澄清时间72h。澄清后的发酵酒澄清透明,稳定性增加。
The clarifying effects of mulberry fermented wine by gelatin and chitosan were studied,and comprehensive appraisal by orthogonal test and analysis results show that chitosan significantly better clarify the effect of gelatin,chitosan treated by the fermentation of mulberry transmission rate of 94.5% alcohol,to clarify the process to determine the optimum conditions：the amount of chitosan 0.8g / L,pH value3.4,temperature 21 ℃,the clarifyingtime for 72 hours.After the clarification,the wine in a transparent and the stabilityimproved.
出处
《酿酒》
CAS
2014年第3期90-92,共3页
Liquor Making
关键词
桑葚发酵酒
明胶
壳聚糖
澄清效果
mulberry fermented wine
gelatin
chitosan
clarifying effects
