复合澄清剂对砂糖橘果酒风味的影响

为研究砂糖橘发酵果酒的澄清工艺,探索澄清对果酒风味的影响,利用果胶酶、硅藻土、皂土、PVPP等澄清剂对砂糖橘发酵原酒进行澄清试验,结果表明,不同浓度的处理效果均极其显著。砂糖橘发酵原酒经过2.5 g/L浓度的果胶酶处理后,用1.0g/L硅藻土、1.5g/L皂土和0.002 g/L交联聚乙烯基吡咯烷酮构成的复合澄清剂在25℃下处理8 h,酒体的澄清度可以达到89.7%,酒体透亮,色泽明快。澄清后的砂糖橘果酒风味的主体没有变化,3-甲基-1-丁醇、辛酸乙酯、辛酸和苯乙醇含量稳定,柑橘的特征风味物质柠檬烯明显减少。

Effects of Multiple Clarifiers on Flavor of Shatangju Wine

Shatangju was a citrus fruit abound in the south of China.The clarification process of Shatangju wine and the wine’s flavor change were study in the paper.Pectinase,diatomite,bentonite,and Quervernetztes Polyvinylpyrrolidon(PVPP) were utilized to clarify Shatangju wine.The results showed that Shatangju wine’s clarity can reach 89.7 % with bright color after the clarifying treatment of 2.5 g/L pectinase,at 25 ℃ for 3 h,then mingle with 1.0 g/L diatomite,1.5 g/L bentonite and 0.002 g/L PVPP,at 25 ℃ for 8 h.Clarified Shatangju wine flavor has not obvious changed.As the main volatile compounds,the 3-methyl-1-butanol,ethyl octanoate,octanoic acid,and phenylethyl alcohol content stability.But as characteristic flavor compounds of citrus,limonene significantly decreased.