甘蔗果酒澄清剂的筛选

Selection of clarifying agent of sugarcane wine

用新鲜甘蔗汁发酵生产甘蔗果酒,发酵液分别添加果胶酶、壳聚糖和硅藻土三种澄清剂进行澄清处理,对滤液的透光率、抗氧化物质和感官指标进行测定和分析。实验结果表明,果胶酶,壳聚糖和硅藻土对甘蔗果酒均有澄清助滤效果。其中壳聚糖和硅藻土的澄清效果较为理想,澄清度达到了69.4%和65.5%。利用澄清剂处理果酒发酵液,果酒中的总酚和总黄酮含量均显著下降(P<0.01),尤其是壳聚糖的添加对总酚和总黄酮含量影响最大。以硅藻土处理甘蔗果酒的感官指标结果最佳,其色香味都较好。综合三个方面的影响,选择硅藻土作为甘蔗果酒的最佳澄清剂,且最佳添加量为0.6 g/100 mL。

Fresh sugar cane juice was used for the production of sugarcane wine. Pectinase, chitosan and diatomite was added into fermentation broth respectively for clarification, and the light transmittances, antioxidant and sensory indexes of the filtered fluid were determined and analyzed. The experimental results showed that pectinase, chitosan and diatomite had clarification effects on sugarcane wine. The effect of chitosan and diatomite were more ideal, and the clarity reached 69.4% and 65.5%, respectively. The results of experiment showed that total polyphenols and total flavonoids content in the wine decreased significantly after clarifying agent processing （P〈 0.01）, especially the addition of chitosan had great effect on total polyphenols and total flavonoids content. The sensory indexes of the wine by using diatomite had the optimal effect, the wine had good smell and taste. In comprehensive consideration, diatomite was the optimal clarifying agent of sugarcane wine, and the optimal addition was 0.6 g/100 ml.