樱桃低醇酒澄清工艺研究

Clarification process of low-alcohol cherry wine

选用皂土、蛋清粉、壳聚糖、硅藻土、明胶5种澄清剂对斯巴克为原料的樱桃低醇酒进行单因素试验和复合澄清配方优化的正交试验,以透光率为评价指标,结合樱桃低醇酒的理化指标测定及感官评价,得到最佳的复合澄清剂配比。单因素试验结果表明,明胶、皂土、壳聚糖的澄清效果较好,最大透光率分别达到90.3%、85.0%、82.9%。正交试验结果表明,复合澄清剂的最佳添加量为:明胶1.6 g/L,皂土1.2 g/L,壳聚糖1.0 g/L,处理后的低醇酒透光率能达到95.8%,复合澄清剂对其感官品质及主要成分无明显影响。樱桃低醇酒酒体色泽亮丽,果香怡人,有樱桃酒典型的香味和风味。

Using bentonite, egg white powder, chitosan, diatomite and gelatin as clarifying agents, light transmittance, physicochemical indicators and sensory evaluation as evaluation indexes, the compound clarifying agent formula was optimized by single factor experiments and orthogonal experi- ments. Single factor experiments results showed that gelatin, bentonite and chitosan had good clarifying effect, and the maximum light transmittance could reach 90.3%, 85.0%, 82.9%, respectively. Orthogonal experiments indicated that the optimal clarifying agent formula was gelatin 1.6 g/L, bentonite 1.2 g/L and chitosan 1.0 g/L, the light transmittance achieved 95.8% after the treatment, and the compound clarifying agent showed no significant influence on sensory quality and main components of the cherry wine. The low-alcohol cherry wine was clarified with bright color and pleasant fi-uity aroma, and it has typical cherry flavor.