不同澄清方法对枸杞子酿造干酒澄清效果研究

Studying on the wolfberry dry wine clarification with different methods of clarification

通过对不同澄清方法进行试验研究,结果表明:物理澄清方法及明胶、皂土、单宁等澄清剂的使用对枸杞子酿造干酒具有较好的澄清效果,经澄清处理后的酒液透光率高,吸光度有所降低,可能是澄清剂的加入对枸杞色素有所影响,且其具有较快的澄清速度。同时将几种澄清剂进行协同试验,发现复合澄清剂协同使用可以得到更好的澄清效果,酒液澄清度可到92.3%。

The different clarifi cation methods of wolfberry dry wine shows that physical clarifi cation and pectinase,gelatin,bentonite and tannin are effective,the wine has higher transparency and faster clarifi cation speed. But the absorption had decreased,it may due to the effects on the usage of clarifi cation agents. The combined clarifi cation agent had a better clarifi cation effect than single agent.