桑椹酒的澄清技术研究

Study on Clarifier of Mulberry Wine

通过几种常见的澄清剂对桑椹酒的澄清和稳定性试验得出,壳聚糖澄清桑椹酒的效果最佳,影响壳聚糖澄清桑椹酒效果的主次因素依次为壳聚糖的加入量、作用时间、温度,最优参数为壳聚糖的加入量为0.8 g/L、作用时间为2 h、温度为45℃,澄清度达到67.0%。

The clarification and stability test of mulberry wine by several common clarifying agents showed that the effect of chitosan clarifying mulberry wine was the best;and the primary and secondary factors affecting the effect of chitosan clarifying mulberry wine were the amount of chitosan added,action time,temperature.The optimal parameters were the addition amount of chitosan at 0.8 g/L,the action time for 2 h,the temperature at 45℃,and the clarity would be 67.0%.