不同澄清剂对山楂龙眼复合果酒澄清效果的影响

Effects of Different Clarifiers on the Clarifying Effect of Hawthorn Longan Compound Fruit Wine

采用7种澄清剂对山楂龙眼复合果酒进行澄清,结果表明,皂土澄清效果最佳,其次是壳聚糖。通过单一澄清剂和复合澄清剂响应面设计试验得出:在单一澄清剂澄清效果实验中,当皂土添加量为1.00 g·L^(-1),澄清时间6 h,澄清温度40℃时果酒澄清效果最好;在复合澄清剂澄清效果实验中,复合澄清剂(皂土∶壳聚糖)的混合比例1.5∶1,添加量为0.90 g·L^(-1),澄清时间6 h,澄清温度30℃时果酒澄清效果最好。

Seven kinds of clarifying agents were used in this test to clarify hawthorn longan complex wine.The results showed that bentonite had the best clarifying effect,followed by chitosan.Response surface design tests of single clarifier and compound clarifier showed that in the clarifying effect experiment of single clarifier,the clarifying effect of fruit wine was the best when the addition amount of bentonite was 1.00 g·L^(-1),the clarifying time was 6 h and the clarifying temperature was 40℃.In the clarifying effect experiment of compound clarifier,the clarification effect was the best when the ratio of bentonite to chitosan was 1.5∶1,the addition amount was 0.90 g·L^(-1),the clarifying time was 6 h,and the clarifying temperature was 30℃.