| 树莓果酒发酵液絮凝剂的筛选优化 |
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| 引用本文： | 刘文玉,杨大毅.树莓果酒发酵液絮凝剂的筛选优化[J].酿酒,2012,39(2):63-66. |
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| 作者姓名： | 刘文玉 杨大毅 |
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| 作者单位： | 黑龙江省轻工科学研究院,黑龙江哈尔滨,150010 |
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| 摘 要： | 研究分别通过对无机盐类絮凝剂、无机高分子类絮凝剂和有机高分子聚合物类絮凝剂的单因素筛选试验;通过对有机高分子聚合物类絮凝剂-壳聚糖的正交试验,优化出树莓果酒发酵液的最佳絮凝剂-壳聚糖,并得到壳聚糖用于树莓果酒发酵液絮凝的最佳条件：添加浓度150mg/L,在pH4.0时,室温下搅拌15min,絮凝效果最好。
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| 关 键 词： | 树莓果酒 絮凝剂 壳聚糖 |
Screening and Optimization of Flocculants for Fermentation Broth of Raspberry Wine |
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| LIU Wen-yu,YANG Da-yi.Screening and Optimization of Flocculants for Fermentation Broth of Raspberry Wine[J].Liquor Making,2012,39(2):63-66. |
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| Authors: | LIU Wen-yu YANG Da-yi |
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| Affiliation: | (The scientific research institute of light industry of Heilongjiang Province,Harbin 150010,Heilongjiang,China) |
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| Abstract: | through the single factor test of inorganic salt flocculants,inorganic high molecular flocculants,and organic polymer flocculants,as well as orthogonal test of organic polymer flocculants,the best flocculant,chitosan was selected.The optimal condition for fermentation broth of raspberry wine flocculation was: 150 mg/L chitosan,pH 4.0,and stirring for 15 min at room temperature. |
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| Keywords: | raspberry wine flocculant chitosan |
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