摘要
利用蛋清液、壳聚糖、皂土、干酪素4种澄清剂对龙眼发酵原酒进行澄清处理,测定龙眼原酒的吸光度值、透光率、酒度、高级醇、酸度和残糖量。结果表明,皂土的最佳添加量为1%皂土悬浮液4%(10ml酒液加0.4ml);蛋清的最佳添加量为3%(0.3ml);壳聚糖的最佳添加量为1%溶液4%(10ml酒液加0.4ml);干酪素的最佳添加量为1%溶液2%(10ml酒液加0.2ml)。壳聚糖是最佳的澄清剂,澄清条件为:每10ml的原酒中加入0.4ml的1%壳聚糖溶液,澄清温度为14～16℃,澄清时间4～6d;蛋清液的效果与壳聚糖相近。(孙悟)
Four clarifiers including egg white liquid,chitosan,bentonite and casein were applied separately in the clarifying treatment of longan fermented wine and their effects were evaluated through the determination of the absorbency value,light transmittance,alcoholic-ity,higher alcohol content,acidity and residual sugar content of the fermented wine.And the results indicated that the optimal addition quantity of bentonite,egg white,chitosan and casein were0.4ml,0.3ml,0.4ml and0.2ml respectively in10ml wines,and chitosan was the best choice and its clarifying conditions were as follows:addition of1%chitosan solution in per10ml fermented wine,clarify-ing temperature at14～16℃,clarifying time 4～6d.The clarifying effects of egg white were similar with that of chitosan.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第3期55-57,共3页
Liquor-Making Science & Technology
基金
广东省农业科技攻关项目(2001-攻关-20)资助
关键词
龙眼酒
澄清剂
澄清
蛋清液
壳聚糖
皂土
干酪素
Longan wine
clarifier
clarification
egg white
chitosan
bentonite
casein
