雕梅发酵酒的澄清工艺及稳定性研究

Study on Clarification Technology and Stability of Carved Greengage Fermented Wine

对雕梅发酵酒进行自然澄清、低温冷藏离心过膜、常温离心过膜以及不同澄清剂(果胶酶、壳聚糖、明胶、皂土、硅藻土、琼脂)处理,研究雕梅发酵酒最佳澄清方法,在此基础上进行感官评定以及6个月常温稳定性试验。结果表明:在可见光λ=740 nm处,低温冷藏离心过膜处理方法能够提高酒体澄清度,雕梅发酵酒的透光率达到92.56%。添加不同种类、浓度澄清剂后,表现出不同效果,效果最佳为明胶,其添加量为3 g/L时,透光率最大达到80.0%。

Natural clarification,cryogenic centrifugationfilm passing,normal temperature centrifugation and different clarifiers(pectinase,chitosan,gelatin,bentonite,diatomite,agar)were used to clarify the fermented wine.On this basis,sensory evaluation and six-month room temperature stability experiments were carried out.The results showed that at the visible lightλ=740 nm,low temperature refrigeration and centrifugal membrane treatment could improve thetransmittance of carved plum wine,up to 92.56%,and improved the clarity of wine body.After adding different kinds and concentrations of clarifiers,the results showed different results.The best effect was gelatin,and when adding 3 g/L,the maximum transmittance reached 80.0%.