| 几种澄清剂对茯苓发酵酒的澄清效果比较研究 |
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| 引用本文： | 王谦,宋桂庆.几种澄清剂对茯苓发酵酒的澄清效果比较研究[J].酿酒科技,2007(6):68-69,72. |
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| 作者姓名： | 王谦 宋桂庆 |
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| 作者单位： | 河北大学生命科学学院,河北,保定,071002 |
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| 基金项目： | 河北省生物工程重点学科项目 |
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| 摘 要： | 采用单一澄清剂蛋清、琼脂、明胶、皂土、壳聚糖和复合澄清剂皂土与壳聚糖对茯苓发酵酒进行澄清研究.结果表明,复合澄清剂的澄清效果明显好于单一澄清剂,经皂土与壳聚糖处理的茯苓发酵酒透光率达到98%,还原糖保存率为97%,总酸保存率95%.皂土和壳聚糖添加量分别为0.16%和0.08%,澄清后的酒体稳定性增加.
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| 关 键 词： | 茯苓发酵酒 澄清剂 澄清效果 复合澄清剂 茯苓 发酵酒 澄清效果 比较 研究 Wine Fermented Effects 稳定性 酒体 添加量 总酸 保存率 还原糖 透光率 糖处理 结果 壳聚糖 皂土 |
| 文章编号： | 1001-9286（2007）06-0068-02 |
| 修稿时间： | 2007-03-09 |
Comparison of the Clarifying Effects of Wolfiporia cocos Fermented Wine by Several Clarifiers |
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| WANG Qian,SONG Gui-qing.Comparison of the Clarifying Effects of Wolfiporia cocos Fermented Wine by Several Clarifiers[J].Liquor-making Science & Technology,2007(6):68-69,72. |
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| Authors: | WANG Qian SONG Gui-qing |
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| Affiliation: | College of Life Sciences, Hebei University, Baoding, Hebei 071002, China |
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| Abstract: | Single clarifier including egg white, agar, gelatin, bentonite and chitosan and composite clarifiers such as bentonite and chitosan were used respectively to clarify wolfiporia cocos fermented wine and their clarifying effects were compared. The results indicated that the use of composite clarifiers could achieve better clarifying effects than the use of single clarifier. The relative parameters of the fermented wine clarified by composite clarifiers were as follows: 98 % light transmittance of fermented wine, residual sugar preservation rate as 97 %, and total acid preservation rate as 95 %.The proper use level of bentonite and chitosan were 0.16 % and 0.08 % respectively. Besides, the stability of wine body improved after the clarification. |
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| Keywords: | wolfiporia cocos fermented wine clarifier clarifying effects |
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