几种澄清剂对“巴伦比”发酵型余甘果酒澄清效果的比较研究

Comparison of the Clarifying Effects of Fermented Baron Phyllanthus Wine by Several Clarifiers

研究了单一澄清剂皂土、果胶酶和和复合澄清剂皂土与果胶酶对"巴伦比"发酵型余甘果酒的澄清效果,并通过正交试验及综合评比分析,结果表明复合澄清剂皂土与果胶酶的澄清效果明显好于单一澄清剂,经皂土与果胶酶处理的"巴伦比"发酵型余甘果酒透光率达99.7%,组成了最佳澄清工艺条件:皂土用量0.8g/L,果胶酶用量0.19g/L,澄清温度20.5℃,澄清时间为120h,澄清后的"巴伦比"发酵型余甘果酒澄清透明,稳定性增加。

Single clarifier including the bentonite, the pectinase and with the composite clarifiers such as bentonite and the pectinase were used respectively to clarifier the olive wine and their clarifying effects werecompared, and comprehensive appraisal by orthogonal test and analysis, results show that the composite clarifiers bentonite and pectinase could achieve better clarifying effects than the use single clarifier,the bentonite and the pectinase treated by the olive wine transmission rate of 99.7% alcohol, composed has clarified the technological conditions best: Bentonite amount used 0.8 g/L, pectinase amount used 0.19 g/L, clarification temperature 20.5 C, clarification time 120 hours,the stability of the ice olive wine body after the clarification.