澄清剂和酶对梅鹿辄葡萄酒澄清和脱色的影响

用明胶、蛋清、甘草、硅藻土、果胶酶、木瓜蛋白酶等对梅鹿辄红葡萄酒进行澄清。结果表明，这几种澄清剂和酶对葡萄酒都有一定程度的澄清和脱色作用，且随着澄清效果的提高，脱色渐趋严重。兼顾澄清和脱色两方面的因素得出，明胶和木瓜蛋白酶澄清效果好，脱色轻，两者的最佳用量分别为400～500mg／L和50～100mg／L。

Effect of different clarifiers and enzymes on clarification and discoloration of Merlot red wine

Gelatin, egg white, liquorice,celatom, pectinase and papain were used to clarify Merlot red wine in this study. Theresults show that all these clarifiers and enzymes had some effect on the clarification and discoloration of red wine and thediscoloration of wine aggravated with the efficiency of clarification improving. Considering both factors of clarification anddecoloration, gelatin and papain had better effect and their optimal dosages were 400-500mg/L and 50-100mg/L respectively.