不同澄清剂对枸杞酒的澄清效果及非生物稳定性的影响

Study on the clarification effects of different clarifiers and the influence to the non-biological stability of medlar wine

研究了皂土、明胶和壳聚糖对枸杞酒的澄清效果以及非生物稳定性的影响。试验结果显示,除明胶的澄清效果不明显外,皂土和壳聚糖均显示了良好的澄清效果,且澄清速度较快。其中,以4%的壳聚糖澄清效果最佳,枸杞酒透光率可达91.83%,色泽清亮。比较三者的降酚和降蛋白效果,皂土的降酚效果最佳,降酚率可达93.48%;而壳聚糖的降蛋白效果最佳,降蛋白率可达80.48%。此外,分别以4%的壳聚糖和0.2%的皂土作澄清剂,枸杞酒的蛋白质、酒石酸氢钾、铁、铜以及氧化稳定性试验结果均呈阴性,表明皂土和壳聚糖在一定程度上都起到了增强枸杞酒非生物稳定性的作用。

Bentonite,Glutin and Chitosan were used to the clarification of medlar wine in this article.And the clarification effects and influence to the non-biological stability of medlar wine were studied.The results showed that among the three agents bentonite and chitosan had preferably clarification effect except glutin,and the clarifying speed were both higher.Chitosan added with 4% was the best,its transparence was 91.83%,and the wine was clear.Comparing the effects of reducing polyphenol and protein of these three agents,bentonite had the best effect of reducing polyphenol,and the ratio was 93.48%;chitosan had the best effect of reducing protein,and the ratio was 80.48%.Furthermore,with 4% chitosan and 0.2% bentonite as clarification agents the results of stability tests of protein,potassium hydrogen tartaric acid,iron,copper and oxidation showed negative,and indicated that the non-biological stability of medlar wine was strengthened by bentonite and chitosan on a certain extent.