青梅酒起浊成分及其成因的测定研究

Investigation on Clouding Components and Reasons of Plum Wine

采用扫描电镜、X射线荧光光谱仪、红外光谱仪、热重分析仪等多种仪器分析方法,对一种国产青梅酒样品中的浑浊物进行定性测定研究。结果表明:浑浊物的成分复杂,既含有蛋白质、苹果酸等有机物,又含有少量的果实纤维类物质,以及生产过程中残余的少量硅藻土成分,这些物质在果酒放置过程中发生一系列复杂而缓慢的物理和化学变化,凝聚成大分子或其它的沉淀物而析出,导致果酒的浑浊。

The qualitative analysis of plum wine were investigated by means of scanning electron microscope（SEM）, X-ray fluorescence（XRF）, fourier transforms infrared（FT-IR） spectroscopy, thermogravimetric analyzer（TGA） and other instrumental analysis methods. The results showed that composition of the turbidity was complex, which contained protein, malic acid and other organics, also included a small amount of fibrous material, a little residual diatomite from production process. With a series of complicated and slow physical and chemical changes, these substances condensed into large molecules or other subsidence, resulting in the turbid wine.