复合澄清剂处理柚子发酵酒的澄清效果研究

针对柚子果酒难以澄清的情况，采用硅藻土、壳聚糖、木瓜蛋白酶、明胶、交联聚乙烯吡咯烷酮（PVPP）、皂土6种澄清剂进行单因素试验，考察其对柚子果酒的澄清效果。以透光率和感官品评为评价指标，选取澄清效果较好的澄清剂进行复合，并优化澄清工艺。单因素试验结果表明，皂土和壳聚糖为最佳澄清剂，正交试验结果表明，柚子果酒的最佳澄清工艺为：皂土-壳聚糖澄清剂质量比为0.75∶1.00、处理温度35 ℃、处理时间11 h。在此优化条件下，柚子果酒透光率达91.7%，比原果酒的透光率提高了35.5%。

Clarification effect of fermented grapefruit wine with compound clarifiers

In view of the difficulty in clarifying grapefruit wine, the effect of six clarifiers including diatomite, chitosan, papain, gelatin, crosslinked polyvinylpyrrolidone (PVPP) and bentonite on the clarification of grapefruit wine was investigated. Using light transmittance and sensory evaluation as evaluation indicators, the clarifying agents with better effect were screened, and the clarification process was optimized. The single factor experiments results showed that the bentonite and chitosan showed the optimal clarifying effect, and the orthogonal experiments showed the optimal clarification process for grapefruit wine was as follows: bentonite-chitosan clarifier mass ratio 0.75∶1.00, treatment temperature 35 ℃, and time 11 h. Under the optimal conditions, the light transmittance of grapefruit wine was 91.7%, which was 35.5% higher than that of the original wine.