不同澄清剂对山葡萄酒澄清效果的影响

对不同浓度的4种澄清剂（壳聚糖、果胶酶、皂土、明胶）处理后的山葡萄酒进行澄清度（透光率）、色度、还原糖、总糖、pH、可溶性固形物含量分析，旨在探明不同浓度的4种澄清剂对山葡萄酒澄清效果及理化指标的影响，结合感官分析，确定合理可行的山葡萄酒澄清方法。结果表明，单一使用明胶和皂土对山葡萄酒澄清没有明显效果，壳聚糖最适用量为0.09%～0.15%，果胶酶最适用量为0.04%～0.08%；复合澄清剂（壳聚糖0.09%+果胶酶0.08%）在作用温度15 ℃时对山葡萄酒澄清效果最佳，透光率达到76.2%；理化性质及感官评定分析表明，复合澄清剂澄清后的山葡萄酒口感最优，感官评分为90.5分。

Effect of different clarifying agent on Vitis amurensis wine clarification

In order to prove the effects of different clarifying agents (chitosan, pectinase, bentonite, gelatin) on clarification effect and physicochemical indexes of Vitis amurensis wine, the turbidity, tone, reducing sugar, pH and soluble protein content in the wine treated with different concentration of 4 clarifying agents were analyzed. Combining with sensory analysis, a reasonable method for the wine was determined. The results showed that using single clarifying agent of gelatin and bentonite showed little effect on wine clarification, while the optimum concentration of chitosan and pectinase was 0.09%-0.15% and 0.04%-0.08%, respectively. The compound clarifying agents (chitosan 0.09%+pectinase 0.08%) showed the optimal clarifying effect at 15 ℃, the transmittance reached 76.2%. The physicochemical character and sensory evaluation analysis results showed that the taste of V. amurensis wine treated with compound clarifying agents was the optimal, and the sensory evaluation score was 90.5.