摘要
通过对果胶酶、壳聚糖、皂土、硅藻土及蛋清处理杨梅酒的澄清效果及品质影响的研究,得出蛋清处理对杨梅酒品质的破坏程度最大,而壳聚糖处理杨梅酒前后理化指标变化很小;确定了壳聚糖用量为0.09g/L时,对杨梅酒的澄清效果最好。
We studied the clarified effect and quality effect of pectinase,chitosan,bentonite,diatomaceous earth,and the egg white processing on bayberry wine. And found that egg white processing had the maximum damage of bayberry wine quality.However,physical and chemical indicators in bayberry wine only changed a little after chitosan treatment. Moreover,the clarified effect reached best when the amount of chitosan was 0. 09 g / L.
出处
《江西化工》
2015年第4期54-57,共4页
Jiangxi Chemical Industry
关键词
杨梅酒
澄清效果
壳聚糖
bayberry wine clarified effectt chitosan
