干红沙棘果酒澄清的研究

Study on defecation in dried red Sea buckthorns fruit wine

沙棘汁由于含有多种胶体微粒而呈浑浊态,影响其感官品质。研究了干红沙棘果酒澄清工艺。结果表明:添加适量的果胶酶、明胶和单宁,均能产生良好的澄清效果。

The sensory quality of dried red Sea buckthorns fruit wine was influenced by its turbid state caused from colloidal granule. The new clarifying technique of dried red Sea buckthorns fruit wine was studied. Results show that better clarifying effects can be obtained by adding fruit enzyme, isinglass and single peaceful respectively.