慕萨莱思葡萄酒澄清工艺研究

Investigation on clarification technology of Musalles

选用食用明胶、壳聚糖、果胶酶、木瓜蛋白酶、蛋清5种澄清剂,对慕萨莱思葡萄酒进行单一及复合澄清剂处理,研究慕萨莱思葡萄酒在不同澄清剂下澄清度和色度的变化规律。结果表明,壳聚糖澄清效果最好,但脱色严重。果胶酶澄清处理后色度最接近原酒色度。因此选用果胶酶-壳聚糖复合澄清剂,经过正交试验得出壳聚糖添加量为0.024%,果胶酶添加量为0.08%,澄清时间为4 h,水浴温度为40℃,该条件下澄清度为92.4%,色度为0.152。

Using gelatin,chitosan,pectinase,papain and albumen as clarifying agent,Musalles wine was treated with single and compound clarifying agent,to study the change regulation of clarity and chroma of the wine.Results showed that chitosan had good clarification effect,but it resulted in the decoloration seriously.The chromaticity of the Musalles treated by pectinase was similar to the untreated ones.Therefore,pectinase-chitosan compound clarifying agent was chosen,and the optimum clarification condition was obtained through orthogonal experiment：chitosan addition 0.024％,pectinase addition 0.08％,clarifying time 4 h and temperature 40 ℃.Under this condition,the clarity and the chroma of the Musalles wine was 92.4％ and 0.152,respectively.