优化枸杞酒澄清剂的试验研究

Optimization of Clarifiers of Medlar Wine

澄清度是影响酒品质的重要指标之一,通过研究明胶、皂土和壳聚糖对枸杞酒的澄清效果,筛选出最佳的澄清剂配方。通过单因素试验得到,添加2.0 g/L的皂土对枸杞酒的澄清效果最好,枸杞酒的透光率达到95.93%。通过正交试验分析得到,枸杞酒澄清剂的最佳组合为明胶用量0.4 g/L,皂土用量2.0 g/L,壳聚糖用量2.0 g/L,枸杞酒的透光率达到98.11%。考虑到澄清剂对枸杞酒色度和稳定性的影响,建议选取皂土作为枸杞酒的澄清剂,用量为2.0 g/L。

The clarity is one of the important indexes affecting the quality of wine.The clarification effects of glutin,bentonite and chitosan on medlar wine was studied.The single factor test results were obtained,adding 2.0 g/L bentonite had the best clarification effect on medlar wine,its transparence was 95.93%.The orthogonal test results showed that the best combination of the clarifiers was glutin 0.4 g/L,bentonite 2.0 g/L,chitosan 2.0 g/L,the transparence of medlar wine was 98.11%.Considering the effect of clarifier on the color and stability of medlar wine,bentonite was recommended as the clarifier of medlar wine,adding 2.0 g bentonite per liter of medlar wine.