摘要
为研究澄清条件对酿酒酵母发酵枸杞生产枸杞酒品质的影响,考察了不同类型硅藻土对枸杞酒的澄清效果。结果表明,使用2.5%(m/v)褐色硅藻土作为助滤剂对枸杞酒过滤前后的品质及挥发性组分没有明显影响。
To investigate the influence of Clarify conditions on the quality of Chinese wolfberry wine,different kieseiguhrs on the clarification effect of wolfberry wine was explored.The results showed that 2.5%(m/v) brown colorkieselguhr had no apparently influence on the quality and the flavor composition of Chinese wolfberry wine.
出处
《现代食品》
2016年第11期98-99,共2页
Modern Food
关键词
枸杞酒
硅藻土
澄清
Chinese wolfberry wine
Diatomaceous earth
Clarification
