复合澄清剂对李子酒澄清效果的研究

为提高发酵李子酒的澄清效果，以新鲜李子为原料酿制成李子酒，以明胶、皂土为澄清剂，分别进行单一澄清处理和复合澄清处理，对原酒及处理后酒样的透光率、可溶性固形物、总糖、总酸、总酚、蛋白质及稳定性进行检测。结果表明，18 ℃避光密封静置4 d条件下，当明胶0.4 g/L和皂土0.02 g/L复合澄清处理时，李子酒的澄清效果最好，测得透光率为90.7%；可溶性固形物、总糖、总酸、总酚、蛋白质含量分别为4.8%、24.3 g/L、9.38 g/L、492.9 mg/L、411.4 μg/mL，营养成分损失较少，而且其酒体稳定清亮，无沉淀产生。

Effect of compound clarifier on plum wine clarification

In order to improve the clarification effect of fermented plum wine,using gelatin and bentonite as clarifying agent,the plum wine was made from fresh plums.The transmittance,soluble solids,total sugar,total acid,total phenol,protein and the stability were tested after single and compound clarification treatment.The results showed that using gelatin 0.4 g/L and bentonite 0.02 g/L as compound clarifying agent,the clarification effect of plum wine was the optimal and the transmittance was 90.7%under the condition of sealing at 18℃and standing in the dark for 4 d.The soluble solids,total sugar,total acid,total phenol,protein contents were 4.8%,24.3 g/L,9.38 g/L,492.9 mg/L,and 411.4μg/ml,respectively.The nutrient loss of plum wine was less,and the body of the wine was stable and clear without precipitation.