几种澄清剂对三华李果酒的澄清条件优化

Optimization of Clarification Conditions for Sanhua Plum Wine by Several Kinds of Clarifying Agents

采用果胶酶、明胶、硅藻土、壳聚糖4种澄清剂对三华李发酵原酒进行澄清研究,以透光率为主要评价指标,首先进行了单一澄清剂的澄清效果研究,找出较理想的澄清剂,在此基础上进行复合澄清剂澄清效果的最优条件响应面优化。结果表明,壳聚糖是较理想的澄清剂,其次为硅藻土,最佳添加量分别为每升原酒0.2 g和0.4 g,相应果酒透光率分别为90.2%和87.8%。得到最佳复合澄清条件为:每升原酒壳聚糖和硅藻土的添加量分别为0.2 g和0.4 g、处理时间2.5 h,在此条件下得到的果酒的透光率为92.4%。实验结果表明,复合澄清剂的澄清效果更优。

Pectinase,gelatine, diatomite and chitosan as four kinds of clarifying agents are used for the clarification of fermented Sanhua plum wine. Firstly, clarification effect of each agent is studied with light transmittance as the main evaluation index in order to find out the most ideal one. On this basis, clarification effect by compound clarifying agent is optimized through response surface methodology. The re-sults show that chitosan is the most ideal clarifying agent, followed by diatomite, and the optimum addition is 0.20 g/L and 0.40 g/L, re-spectively .Correspondingly, the light transmittance reaches 90.2% and 87.8% , respectively. The best compound clarifying condition is ： The chitosan and diatomite addition is 0.20 g/L and 0.40 g/L respectively, with the processing time of 2.5 h; the light transmittance of fer-mented Sanhua plum wine is 92.4% . Under this condition, the clarification effect of compound clarifying agent is better.