桑葚葡萄酒澄清工艺的研究

Research on the Fining Process of Mulberry Wine

为进一步提高桑葚葡萄酒的品质,桑葚在发酵结束后,以白明胶、膨润土、酪蛋白、复合硅胶、植物源下胶剂等为澄清剂,对桑葚葡萄酒进行胶体澄清试验。试验结果表明,植物源下胶剂与膨润土合用下胶总量0.95g/L,透光率76.8%,沉淀厚度10.0mm,下胶后的桑葚葡萄酒呈浅黄色,澄清透明、晶亮,具浓郁果香和酒香,酒体柔细纯正,具桑葚葡萄酒应有的怡人的风格,下胶效果最好,既达到了澄清效果,又保持了酒的风格,其次是白明胶与膨润土合用。

Raw mulberry wine was the sample material that was experimented on in the process. During the process of the clarification of the raw wine,gelatin,casein,silica gel and fining powder were added to the sample,the proportion of which was 0.95g/L.The experiment showed that,after mixing together the materials mentioned above,a layer glue of 10 mm appeared beneath the purified wine.After the process,the new mulberry wine appeared light yellow in color.The new wine looks transparent and crystal with a rich aroma.Above all,the new wine not only became more purified but also remained its flavor,and was more delicious.