浓缩红葡萄汁的粘度与酒石析出

Viscosity of Inspissated Red Grape Juice and Separation of Tartar

采用浓缩与低温处理相结合的方法可更好地去除葡萄汁中的酒石。它是利用酒石的溶解度随温度的降低而减小的原理 ,通过降低葡萄汁贮存温度使葡萄汁中的酒石酸氢钾和酒石酸钙(统称酒石 )结晶沉淀于容器底部 ,分离后达到除酒石的目的。实验中发现 ,70°Bx的葡萄汁在 2 5℃贮存时反而比在 4℃更容易使酒石结晶析出。经分析 ,导致这种现象的关键因素在于低温下高浓度葡萄汁的粘度抑制了酒石结晶的生成。试验中测定了不同糖度的葡萄汁在不同温度下的粘度变化 ,并找出了浓缩葡萄汁的粘度与酒石析出的关系。

Wiping out tartar is an important sector in the grape juice. General methods include freeze processing, ion exchange processing, adding metataric acid, and so on. The combination of inspissation with low temperature processing can better deal with the tartar in grape juice. It is based on the theory that the lower the temperature, the less the solubility of tartar. Reducing the reserve temperature of grape juice can make hydrogen potassium tartrate and calcium tartrate (i.e. tartar) that form precipitation at the bottom of the container. Removing the precipitation can wipe out the tartar. The experiment showed that the grape juice of 70°Bx crystallized easier at 25℃ than at 4℃. The reason was that the viscosity of high concentration grape juice at low temperature restrained the growing of tartar crystal. The viscosity change of grape juice was measured at different sugar degree and at different temperature. The relation between inspissated grape juice and tartar separation was found