不同澄清剂对黑蒜红枣酒澄清效果的对比

Comparative on Clarification Effects of Different Kinds of Clarifying Agents on Black-garlic Jujube Wine

用单一澄清剂和复合澄清剂对黑蒜红枣酒进行了澄清实验,结果表明:黑蒜红枣酒经不同的单一澄清剂和复合澄清剂处理后,澄清效果具有明显的差异。复合澄清剂的澄清效果一般优于单一澄清剂,当壳聚糖和果胶酶复合比为1∶1,复合澄清剂总添加量为0.20g/100mL,透光率可达到100.0%。壳聚糖和果胶酶的复合澄清效果相对最佳,澄清后的酒体稳定性提高,酒体色泽清亮,醇香浓郁。

The clarification experiments of black-garlic jujube wine were performed with different single clarifying agents and compounds of clarifying agents. Here,the results showed that the clarification effect was obviously different when different clarifying agents and compounds of clarifying agents were used. The clarification effect of the compounds of clarifying agents was better than that of single clarifying agents. Among them,the clarification effect of chitosan and pectinase compounds was the best one with the light transmittance reached to 100.0%,when the optimal composite ratio is 1 ∶1 and the total agent amount is 0.20 g/100 mL. After clarification,the stability of the wine is increased,with more clarity in color and the stronger taste.