甜橙果酒澄清技术研究

甜橙是柑橘属中一个较优良的加工品种，以其酿制的果酒营养丰富，但是果酒的澄清度会影响其品质。为了提高甜橙果酒的品质，通过添加蛋清、明胶、壳聚糖、果胶酶、皂土等不同的澄清剂处理果酒，以透光率作为澄清效果的评价指标，并对处理后的果酒进行酒精度测定和感官评价。结果表明，单一澄清剂对甜橙果酒有澄清作用，其中蛋清、明胶、壳聚糖、果胶酶、皂土最适添加量分别为0.08%、2.0%、0.08%、1.5%和9%，以皂土澄清效果最佳；将明胶及皂土组合得到复合澄清剂，透光率达96.20%，感官评价得分最高为89.6分，对酒精度影响最小。综上，以明胶-皂土的最佳配比明胶2.0%、皂土9%效果最为理想，经过澄清处理后的甜橙果酒呈金黄色，澄清透明，酒体丰满，具有良好的品质。

Clarification technology of sweet orange wine

Sweet orange is one of the better processed varieties of Citrus,and the sweet orange wine is rich in nutrition,but the clarity of the wine affects its quality.In order to improve the quality of sweet orange wine,the wine was treated with different clarifying agents such as egg white,gelatin,chitosan,pectinase and bentonite,and the light transmittance,alcohol content and sensory evaluation score were determined.The results showed that the single clarifying agent had a clarifying effect on sweet orange wine,and the optimal addition of egg white,gelatin,chitosan,pectinase and bentonite were 0.08%,2.0%,0.08%,1.5%and 9%,respectively.Bentonite had the optimal clarification effect.Gelatin and bentonite were combined to obtain a composite clarifying agent,and the light transmittance was 96.20%and the sensory evaluation score was 89.6,which had the least effect on alcohol content.In summary,the optimal ratio of composite clarifying agent was gelatin 2.0%and bentonite 9%.The clarified sweet orange wine was golden yellow,clear and transparent,full bodied and had good quality.