茶香型混合预调酒澄清剂筛选与澄清工艺优化

Screening of Clarifying Agent and Optimization of Clarifying Process for Tea Flavor Mixed Premixed Wine

以茶香型混合预调酒为研究对象,选用壳聚糖、果胶酶、皂土、明胶和PVPP等5种澄清剂,对茶香型混合预调酒进行澄清效果筛选试验;并从中选择最佳澄清剂的添加量、澄清温度和澄清时间,结合离心澄清法,进行正交优化试验,以透光率为指标,得到最佳混合预调酒的澄清工艺条件。结果表明:5种澄清剂对混合预调酒均有一定程度的澄清助滤作用,果胶酶的澄清效果最好,壳聚糖次之,皂土、PVPP和明胶的澄清效果不佳;最佳澄清条件为果胶酶添加量1.5g/L、澄清温度5℃、澄清时间8h,4000r/min离心2min。在此条件下,混合预调酒的透光率达到99.6%,所得的预调酒外观透明、无沉淀、保持原有的茶果香气、颜色清亮有光泽、口感协调。

Using the tea flavor mixed pre-mixed wine as the research object, the screening test on clarification effect of mixed pre-mixed wine was performed using five clarifying agents: chitosan, gelatin, PVPP, pectinase and bentonite. The optimum amount of clarifier, temperature and time of clarifier were selected, combined with centrifugal clarifier method and orthogonal optimization test was carried out, and then the best clarification conditions of mixed premixed wine were determined by taking light transmittance as the index. The results showed that in the screening test five clarifiers had a certain degree of clarifying effects on mixed pre-mixed wine. The clarifying effect of pectinase was the best, followed by chitosan, and the clarifying effect of bentonite, PVPP and gelatin was not good. Through orthogonal optimization test, the light transmittance of mixed pre-mixed wine reached 99.6% under the conditions of adding 1.5g/L pectase, clarifying temperature 5℃, clarifying time 8 h and centrifugation at 4000r/min for 2min. The appearance of the wine was transparent, no precipitation, maintains the original tea fruit aroma, the color was clear and shiny, and the taste was harmonious.