发酵型青梅枸杞果酒澄清技术研究

Clarification technology of fermented greengage-wolfberry wine

对发酵型青梅枸杞果酒进行自然澄清、加热以及不同澄清剂(交联聚乙烯吡咯烷酮(PVPP),明胶,硅藻土,壳聚糖)处理,研究解决影响青梅枸杞保健果酒澄清度的有效方法。结果表明,青梅枸杞果酒在波长970 nm时具有最大透光率。与自然澄清处理相比,加热处理能较好的提高酒体的透光率,改善酒体的澄清度。添加不同含量的澄清剂处理,较低用量范围内,都能使各类青梅枸杞酒和青梅酒在澄清度方面得到较好改善,但超过一定用量时,用量越大酒体透光率下降越多,表现出对酒体澄清度的负影响作用。在PVPP、明胶、硅藻土和壳聚糖处理中,PVPP对青梅枸杞果酒的处理效果较好,澄清度高。当PVPP含量为0.02%时,10%枸杞含量的果酒透光率最高达到了96.50%。

The effects of natural clarification, heat treatment and different clarifying agents （PVPP, gelatin, diatomite, chitosan） treatment on the clari- fication ofgreengage-lycium wines were investigated for the optimal condition. The results showed that the greengage-wollberry wine had higher light transmittance at 970 nm. Compared with the natural treatment, heat treatment exhibited better effects on the light transmittance of wines. The addition of clarifying agents resulted in the improvement of clarification of wines in lower concentrations range. However, the light transmittance of green- gage-wolfberry wines decreased as the increasing of wine concentration. Among the four clarifying agents, PVPP exhibited better effect than other clarifying agents （gelatin, diatomite and chitosan） on wines clarification. When the PVPP concentration was 0.02%, the maximum light transmittance of the wine with 10% wolfberry reached 96.50%,