不同下胶剂对蓝莓红酒下胶效果的研究

选用豌豆蛋白(INOFINEV)、颗粒皂土(BOG)、复合抗氧化澄清剂(FPR)3种下胶剂对蓝莓酒进行下胶,通过蓝莓酒沉淀物、浊度和色度确定最佳的下胶效果.研究结果表明,单一下胶实验中,BOG是适宜的下胶剂,蓝莓酒形成的沉淀物最多,紧实度最好;最佳用量为0.6 g/L,蓝莓酒浊度1.7 NTU,色度值降低9.49％.复...

Effect of Different Fining Agents on the Fining of Blueberry Wine

Pea protein(INOFINE V),bentonite granules(BOG),and compound clarifier(FPR)were used in the fining of blueberry wine,and the fining effects were measured by sediments,turbidity and chromaticity of the wine.The results showed that,for single fining agent,BOG was the best:the sediments formed in the wine was the most,and the compactness of the sediments was the best.When adding 0.6 g/L BOG,the turbidity of the wine was 1.7 NTU,and the chromaticity decreased by 9.49%.For combined fining agents,the combination of BOG and FPR was the best.When adding 0.6 g/L BOG and 0.2 g/L FPR,the turbidity of the wine was 1.2 NTU,and the chromaticity decreased by 15.86%.The combination of BOG and FPR had a greater impact on the chromaticity of the wine than BOG used alone.Therefore,considering the fining effect,the following procedures and the cost,the best fining agent for blueberry wine was BOG.