| 明胶和壳聚糖对桑葚发酵酒澄清效果的比较研究 |
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| 引用本文： | 黄星源,郭正忠,周灿辉.明胶和壳聚糖对桑葚发酵酒澄清效果的比较研究[J].酿酒,2014(3):90-92. |
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| 作者姓名： | 黄星源 郭正忠 周灿辉 |
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| 作者单位： | 广东十二岭酒业有限公司,广东郁南527100 |
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| 摘 要： | 研究了明胶和壳聚糖对桑葚发酵酒的澄清效果,并通过正交试验及综合评比分析,结果表明壳聚糖的澄清效果明显好于明胶,经壳聚糖处理的桑葚发酵酒透光率达94.5%,确定了最佳澄清工艺条件:壳聚糖用量0.8g/L,pH为3.4,温度21℃,澄清时间72h。澄清后的发酵酒澄清透明,稳定性增加。
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| 关 键 词： | 桑葚发酵酒 明胶 壳聚糖 澄清效果 |
Comparison of the Clarifying Effects of Mulberry Fermented wine by Gelatin and Chitosan |
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| Affiliation: | HUANG Xing-yuan, GUO Zheng-zhong,ZHO Can-hui (Guangdong Twelveridge Winery Co. Ltd., Guangdong, Yunan 527100,China) |
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| Abstract: | The clarifying effects of mulberry fermented wine by gelatin and chitosan were studied,and comprehensive appraisal by orthogonal test and analysis results show that chitosan significantly better clarify the effect of gelatin,chitosan treated by the fermentation of mulberry transmission rate of 94.5% alcohol,to clarify the process to determine the optimum conditions：the amount of chitosan 0.8g / L,pH value3.4,temperature 21 ℃,the clarifyingtime for 72 hours.After the clarification,the wine in a transparent and the stabilityimproved. |
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| Keywords: | mulberry fermented wine gelatin chitosan clarifying effects |
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